Glaze is different ...
It seems to be not so important component of baking, but try without it ?!
Just cover the white sugar fudge cake or eclairs and the effect is not the same.
And it is worth pouring a modest biscuit with a dark, slightly vanilla glaze and you see - in the little eyes of the little sweet-teeth began to sparkle of delight.
Cocoa and Milk Frosting - General Cooking Principles
• Cocoa and milk - products, on the basis of which more than one type of chocolate glaze can be made, which makes it possible to beautifully decorate both simple and more complex pastries. Any icing from cocoa and milk is prepared quickly and simply enough, it can be cooked or cooked without cooking.
• Cocoa - it is best to use dark powder, without granulated sugar, which requires cooking. It will give the product a richer chocolate flavor, and the glaze itself has a dark “chocolate” color. In all the formulations indicated exactly such cocoa, even if the glaze does not need to be cooked. Cocoa powder should not contain lumps, so before you use it you need to peresyat or knead well with a dry spoon.
• Milk should be fresh, the percentage of fat in it affects only the calorie content of the fudge. Often, ordinary milk is replaced with condensed milk.
• In addition to milk and cocoa, the main component of any glaze is granulated sugar or powder. To the main products you may need to add: gelatin, starch, chocolate or butter.
• The thickness of the glaze, the duration of its setting, and the appearance of the coated product depend on the choice of additional components, as well as the method of preparation. Most often used icing made from cocoa in milk for cakes. Brilliant, matte, mirror, soft "fudge" allows you to cook gorgeous desserts that are almost impossible to distinguish from the factory.
Brilliant cocoa and milk icing for cake
Thick pasty glaze when applied to a confection does not flow. Spread it with a spoon and evenly spread over the surface with a knife. Glossy gloss gives butter, it should be of high quality. Ingredients:
• 50 grams of sugar;
• 2 spoons of fine cocoa;
• pasteurized medium-fat milk - 40 ml;
• natural butter - 30 gr.
Preparation:
1. In a suitable-sized saucepan, mix granulated sugar with cocoa.
2. Gently stirring the sugar mixture with a spoon, enter into it hot, but not boiling milk, and put to boil on a small fire.
3. When make sure that the last grains of sugar have completely dissolved, immediately remove from the stove and add butter.
4. Stir the chocolate mixture thoroughly and quickly with a spoon or spatula to achieve uniformity. Drawn on the sides and top of the cake.
5. Properly prepared glaze has a pasty consistency, hardens quickly without the formation of a dense crust.
Quick recipe for cocoa and milk chocolate glaze in the microwave
Adding bitter chocolate allows for a richer chocolate flavor. Using a microwave oven makes cooking much easier, literally in a matter of minutes, the glaze will be ready.
Ingredients:
• two tablespoons of 72% butter;
• three large spoons of cow's milk;
• third 100 gr. slabs of bitter 72% chocolate;
• half a cup of sugar;
• Three tablespoons sugar-free cocoa powder.
Preparation:
1. Half an hour before cooking, remove the butter from the refrigerator. Cut it into small pieces and leave it to soften slightly.
2. In hot milk, dissolve the entire amount of sugar.
3. Add cocoa to the softened butter and, carefully rubbing it with a spoon, bring the oily mass to homogeneity.
4. Add medium-sized pieces of dark chocolate, pour in sweet milk and put in the microwave for four minutes. Remove and mix thoroughly.
Cream icing from cocoa and condensed milk for biscuit baking
Cream chocolate glaze is ideal for coating biscuit rolls and pastries. Prepared on the basis of condensed milk, does not require the addition of sugar.
Ingredients:
• high quality whole condensed milk - 100 gr .;
• 125 grams of dark cocoa powder;
• 100 grams of natural homemade oil. Preparation:
1. Cut the butter into pieces, put it in a small saucepan and leave for half an hour. Lightly melt butter thoroughly with cocoa, add condensed milk and put on minimal heat.
2. Warm up the icing intensively stirring until you get a homogeneous mass and apply it hot on the already baked cooled product.
Glossy cocoa and milk icing for cake with gelatin
Liquid gelatin-based glaze is guaranteed to harden and always lay down evenly. The products covered with it do not need additional decorations, their surface is ideally smooth and mirror-like. This icing can be prepared in advance, and before use, be sure to heat up to 40 degrees.
Ingredients:
• fatty homemade milk - 135 ml;
• white granulated sugar - 180 grams;
• dark cocoa powder - 60 grams;
• two teaspoons of gelatin;
• drinking boiled water - 140 ml.
Preparation:
1. In a small bowl, pour the gelatin with two tablespoons of cold drinking water and leave it for a while to swell.
2. Mix cocoa powder with sugar, add diluted milk with boiled cooled water, mix and heat for 10 minutes over low heat. Be sure to stir to dissolve the sugar grains.
3. Remove hot chocolate mass from heat. Add the swollen gelatin, stir thoroughly so that it dissolves well, and cool the glaze to 40 degrees.
4. How to apply this icing? If a cream was applied to the surface and sides of the cake, the product should be frozen in advance, otherwise the warm icing will melt it and the expected effect will not work.
5. Put the prepared cake on the grid, installed on a wide container, so that the icing flows into it, and not on the table.
6. Take a warm glaze and pour it on the center of the product. She herself lays down evenly, enveloping the cake. If there are uncovered places, correct the defect by correcting it with a spoon.
Chocolate icing from cocoa and milk without cooking
Economy version of glaze for muffins and eclairs, without oil and cooking. The glaze is applied both to hot and cold products and does not freeze instantly, which allows you to apply it slowly. It is not suitable for cakes, as it forms a dense crust when frozen, which, as a rule, falls off when the product is cut into pieces. Ingredients:
• three spoons of boiled milk, cooled to “icy” temperature;
• 1 tbsp. l dry fresh starch;
• powdered sugar - 75 grams;
• 70 grams of cocoa powder.
Preparation:
1. Combine the potato starch with powdered sugar.
2. Add cocoa and transfer the mixture on a rare sieve to a small bowl.
3. Pour in the icy milk and mix to achieve uniformity.
4. Cooked icing is enough for eight small cupcakes.
Simple icing from cocoa and milk with icing sugar, without butter
If you want to decorate the cake, cookies or eclairs with icing, but you do not want to spend on this butter, cook chocolate fudge with powdered sugar. It always turns homogeneous and freezes quickly. Delicate aroma of vanilla added to it additionally flavors pastries.
Ingredients:
• pasteurized milk - 60 ml;
• 50 grams of cocoa;
• 100 grams of powdered sugar;
• vanilla powder - a small pinch.
Preparation:
1. In hot milk, add cocoa with vanilla. Stir and boil. If the powder is added to cold milk, it will take clumps that will be difficult to break.
2. Intensively stirring the boiling “chocolate” milk, gradually pour the powdered sugar, which has been transported through the smallest sieve. Warm the icing for a few minutes and remove from heat.
3. From this amount of products a thin and non-fluid glaze is obtained.
4. To make it more dense, increase the rate of powdered sugar, more liquid - milk.
Simple brilliant cocoa and milk icing for cake in Crimean style
The composition of the products, the glaze is no different from the usual, the secret lies in the preparation. Cocoa is not mixed with milk, it is added at the end, in already melted butter, in which sugar is dissolved. This glaze turns out quite liquid and even cooled by it you can water the cakes.
Ingredients:
• 50 grams of fat homemade butter;
• fatty home or pasteurized milk - 80 ml;
• 100 grams of sugar;
• two teaspoons of cocoa (powder).
Preparation:
1. Melt the butter in a small scoop.
2. Add milk, add sugar and continue cooking at minimum heat, slowly mixing until all the sugar crystals dissolve. 3. Take a small strainer, put cocoa in it, transfer it directly to the saucepan with butter and stir. Sifting will help to evenly disperse the powder without lumping in the process.
4. Rub the chocolate icing for a few more seconds and remove from heat.
Cocoa and Milk Frosting for Cake - cooking tricks and helpful tips
• To get a smooth, uniform glaze, cocoa powder must first be mixed with sugar or powder and only then mixed with liquid ingredients. If the recipe requires you to add cocoa to the liquid, do this by replanting the powder through a small sparse sieve.
• Excessively thick icing can be diluted with hot milk, gradually heating it over a minimum heat. Liquid will become thicker if you gradually add icing sugar to it.
• The glaze made from cocoa and milk can be flavored by adding rum, brandy, vanilla or finely grated citrus peel in small quantities.
• Do not apply hot cocoa and milk icing on cakes topped with cream. Not only will she not linger on it, but she will also melt the butter that makes up the cream.
• It is impossible to put glaze on hot pastries, it will not harden, and will melt.
• Let the hot glaze cool slightly before use so that it does not drip off. But do not cool much, otherwise quickly thickens.
We advise you to prepare also a mirror glaze, indifferent to your culinary masterpiece will not be left!
