Ingredients for Fruit Glaze
- Apricot jam 300-350 grams
- Purified water 250 milliliters
- Apple juice pectin (gelling powder) 7-8 grams
- Sorbic acid 2 grams
- Main IngredientsApricot
- Serving 1 serving
Inventory:Medium Saucepan, Sieve, Tablespoon, Bowl, Wooden spatula, Cooker, Pastry brush
Preparation of fruit glaze:
Step 1: prepare fruit glaze.Apricot jam is best suited for preparing fruit glaze, since besides being very tasty in itself, it also has a jelly-like consistency and it will be easier to make glaze from it. Therefore, spread the ingredient in a medium bowl and pour into a container 150 milliliters of purified water, after - mix everything well with a tablespoon until smooth. Then we put the pan on medium heat and, as soon as the mixture begins to boil, make a small fire and cook, stirring everything with a wooden spatula from time to time. After a while, you will see how much your apricot mixture thickens. The cooking time depends on how thick you use the jam. Therefore, it is necessary to carefully monitor the consistency of our future glaze. Once the mixture is respected, immediately after that add another 100 milliliters of purified water and pectin, after - mix everything well with a spatula. Pectin will make our mix a little jelly-like. So, after that we continue to cook the apricot mixture further, from time to time stirring everything with a spatula. As soon as our mixture thickens, but is still fluid, in consistency resembling sour cream, add sorbic acid to the pan. Sorbic acid is a natural preservative that will increase the shelf life of our fruit glaze and prevent the appearance of mold on the surface of the mixture. At the end of cooking the apricot mass, once again everything is well mixed with a spatula and we can turn off the burner. Attention: strong gelation of the fruit mixture is not necessary, as this will complicate the process of applying it to baking, it will also thicken very quickly and it will be more difficult to work with it. Now, in order for our fruit glaze to lie beautifully and smoothly on pastries and it does not come across pieces of apricots from jam, it must be filtered through a sieve. To do this, pour the icing through a sieve directly into a bowl. And in order to squeeze out the maximum liquid amount of the mixture, holding the sieve with one hand, hold a tablespoon in the other hand and squeeze with the help of this improvised inventory the remaining glaze. All fruit glaze is ready!
Step 2: serve the fruit glaze.Fruit glaze is suitable for all kinds of baking! It is used not only to hide the irregularities of the same biscuit cake, but also to give the test dish shine and a beautiful appearance. It is necessary to cover the baking with a slightly cooled glaze, then the process of masking irregularities will be much more successful than if we did it with the help of hot glaze. After a while, the fruit mixture hardens and forms a slightly sticky surface, on which various sugar and chocolate glazes will lie well. Attention: if you want to soak the pastries with syrup, then fruit glaze is best applied after a while, when the finished dough absorbs the syrup. So, using a tablespoon, you can apply fruit glaze on the cupcake. Also, the cake will become more appetizing if you apply sugar icing on it using a pastry brush. What can we say about the buns, which will shine after we apply a little fruit glaze on their surface, awakening the appetite of everyone without exception. Good appetite!
- - For the preparation of fruit glaze, you can take any jam to your taste. It is important to know that the taste of baking will give the fruit from which the jam is made.
- - Instead of pectin, you can take 5 grams of a special fruit thickener. But, if you haven’t found a single, or a second component, don’t be upset! After all, 250 milliliters of natural apple juice will perfectly serve as their replacement. In this case, it is best to either squeeze the juice out of the apples yourself using a juicer or choose natural juice at the supermarket or grocery store. Then the juice must be added to the apricot mixture instead of water and boil the mass until it thickens.
- - Instead of pectin or a special fruit thickener, you can also add ingredients such as agar, gum, carrageenan or even gelatin to the fruit glaze.
- - Do not use jam just diluted with water to lubricate the baked goods. Indeed, due to this, the mixture will contain a large amount of unbound moisture, which in turn will penetrate the upper layers of the glaze and damage its beautiful appearance.
- - Fruit glaze prepared according to this recipe can be stored for a long time in the refrigerator in a glass jar with a tightly closed lid. Just before you use this mixture once again, you need to dilute it in a small amount of water (depending on how thick you got the fruit glaze) and boil again a little, mixing everything well with a wooden spatula.