How to make colored glaze
In the past 10 days, among the hot topics on baking and dessert making on the Internet, colored glaze has become the focus due to its good appearance and diverse application scenarios. Whether it's cake decoration, macaron coating, or the finishing touch on the dessert table, colored glazes can easily enhance the overall visual effect. This article will introduce in detail the production method of colored glaze, and attach recent hot topic data for reference.
1. Basic materials and tools for color glazing
| Material | Purpose |
|---|---|
| white chocolate | Base material provides smooth taste |
| gelatin sheets | Increase the toughness of the glaze and prevent cracking |
| Syrup (glucose or corn syrup) | Adjust sweetness and fluidity |
| Food coloring (oily) | The key to color matching is to use gel pigments |
| Homogenizer/Hand Mixer | Eliminate bubbles and ensure gloss |
2. Detailed explanation of production steps
Step 1: Melt base material
Heat 200g of white chocolate over water until completely melted, and control the temperature within 45°C. At the same time, soak 5g of gelatine tablets in ice water, squeeze out the water, add to the chocolate and stir until dissolved.
Step 2: Prepare syrup
Mix 80g of syrup with 50g of water, heat over low heat to 80°C, then remove from the heat, slowly pour into the chocolate mixture, stirring while pouring.
Step 3: Color mixing and defoaming
Add food coloring in portions to adjust to the desired color, and stir with a homogenizer for 2 minutes to eliminate air bubbles. After sieving, let it sit for 30 minutes until the temperature drops to 32-35°C before use.
| FAQ | solution |
|---|---|
| Noodles are too thick | Add 1-2 drops of vegetable oil to adjust |
| Particles appear | Sieve again and raise temperature to 40℃ |
| uneven color | Use a toothpick to add a small amount of color and then homogenize |
3. Recently popular color schemes
According to social platform data, the search volume of the following three color combinations has increased significantly in the past 7 days:
| color name | Pigment ratio | Applicable scenarios |
|---|---|---|
| Fantasy Aurora | 3 drops of blue + 1 drop of purple + 1 drop of white | Starry sky theme cake |
| sunset orange powder | 2 drops of orange + 1 drop of powder + 0.5g of gold powder | wedding dessert table |
| mint mist | 2 drops of green + 1 drop of blue + 2 drops of white | Summer cold drink decoration |
4. Creative application skills
1.Two-color blooming effect: Put the two colors of glaze into piping bags respectively, squeeze them alternately into the mold, and use a bamboo skewer to lightly draw out the texture.
2.Glitter blessing: Sprinkle edible gold powder when the glaze is about to solidify to enhance the luxurious feel.
3.Temperature Control Tips: It is recommended to operate in an air-conditioned room in summer. The finished product has the best gloss when the ambient temperature is lower than 25°C.
5. Preservation and Precautions
Unused glaze can be covered with plastic wrap and refrigerated for 3 days. When used again, it needs to be heated to 35°C in water and re-homogenized. Be careful to avoid using water-based pigments, as this can cause the glaze to clump. According to actual measured data from netizens, the relationship between success rate and temperature is as follows:
| operating temperature | success rate | Gloss retention time |
|---|---|---|
| 30-32℃ | 92% | 48 hours |
| 33-35℃ | 85% | 36 hours |
| 36-38℃ | 73% | 24 hours |
Once you master these techniques, you'll be able to create colorful glazes that rival professional bakeries. Remember to use the hashtag # DessertAesthetics when sharing your work on social platforms. Recently, the hashtag has been exposed 12 million times, which is a good opportunity to showcase your work!
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