Coverage for Nobody to Defect

Coverage for Nobody to Defect

Hello people! All right?
I’m Marcella Coser, collaborator of the blog, and today we’re going to talk about a technique that has been taking more and more space in the confectionery.
Who has never seen those desserts that look more like mirrors? It is not for nothing that it is also known as “mirror syrup” or “glass syrup”. So, whoever was thinking the subject would be about glacier, it was correct!

Coverage for Nobody to Defect

Complete recipe

First of all, it is important to know that the glaze is fluid and shiny. Therefore, it is impossible to deny that this type of coverage leaves the appearance of the dessert impeccable and wonderful! To achieve the perfect result, I will share some quick tips:

Respect the proportions

Coverage for Nobody to Defect

Photo: @konfect

In confectionery, respecting the proportions of the recipe is essential for it to work. In the case of glazing, any improper variation in the quantity of ingredients can affect the strength of the gelatinization process. Consequently, the syrup will become inconsistent, also reducing adhesion to the dessert surface. To better understand the action of gelatine on sweets, take a look at this post!
Oh, and I don’t even have to mention that quality ingredients make all the difference, right?

Sift the glaze to be homogeneous

Coverage for Nobody to Defect

Photo: Now, Forager

This step is super simple and functional. By sifting the glaze, any poorly dissolved granules or bubbles formed during the beat will be resolved!

Temperature and surface control is crucial

Coverage for Nobody to Defect

Photo: Love And Olive Oil

Controlling the temperature is an extremely important step for many desserts. In relation to glazing, it is also necessary to take into account that surfaces need to be extremely smooth, because any imperfection can appear. I recommend that you watch the glass cake video that is available on Dani’s channel to better visualize the process.
In addition, the dessert needs to be very cold! Ideally, the candy should be at -18 ° C – if the dessert is hot, the glaze may start to melt.

Why does glare shine?

Coverage for Nobody to Defect

Photo: @konfect

Now, the question that does not want to remain silent: why is it that this type of syrup shines so much? Well, the issue here is more physical than chemical. We are talking about nothing more, nothing less, than about light reflection. Every surface reflects the light that falls on it. That is why we see what is around us, since only the Sun emits its own light. The light, in turn, has a certain speed that varies according to the environment.
In the case of glazing, we have a syrup of sugar, glucose and gelatin as a base. When light enters this environment, its speed slows down and it undergoes what we call diffraction. Therefore, when this ray tries to return to the air, which has a lower degree of diffraction, it has greater difficulty and ends up returning to where it was. It’s what we call total refraction! This means that the light beams “hit” the roof walls and reflect. For this reason, this is such a shiny cover and it intensifies the colors added there.
I hope you enjoyed it, and let us know if you have any questions. Comments and suggestions are also always welcome!
Big kiss and see you next time,
Cella

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