Rhubarb Galette with agave syrup

Galette is like a rustic pie. They look rustic and taste amazing. The crust is tender and flaky, the filling bursting with tangy and sweet rhubarb flavor.  So delicious! Galette means flat cake and is used in French cuisine to designate various types of flat round or free from crusty cakes. Ingredients for the crust: […]

Rhubarb Galette with agave syrup

Cake Bakery Mirror Glaze

mousse cakes

Cake Bakery Mirror Glaze

Cake Bakery

Thank you for visiting our blog, we’re newcookking. We would like to share the Cake Bakery mirror glaze to spread the happiness around.

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Introduction

We’re gonna share a professional Cake Bakerymirror glaze with you today, we’re using a lot of chocolate this time.

Please be sure to buy at least 500g milk chocolate,  some glucose and condensed milk in order to make a shiny and glossy Cake Bakery mirror glaze.

If you don’t have the condensed milk, your glaze will not be super shiny. As a result, the mousse cakes mirror glaze is pretty sweet . we recommend you to have some sweet and sour mousse cakes to glaze with.

In fact, this mirror glaze is difficult to make because it involves the perfection in temperature controling while boiling the sugar mixture, we’ll discuss about it later.

In order to make that perfect, we have to make sure all of the containers are dry and clean because the moisture affects the shinnyness of the glaze.

Moreover, we have to make sure everything is well organized, we have to prepare a cold water bath for cooling. Hand blender ready for action and a strainer to strain away the lumps.

For the chocolate, we’re using Bahibe milk chocolate. If you don’t have that, you could substitute with milk chocolate in your local.

If you’re ready, let’s hop into the recipe and make our mousse cakes mirror glaze!

Cake Bakery Mirror Glaze Recipe

water: 120g

sugar: 220g

Glucose: 220g

Milk chocolate: 220g

Gelatin: 17g

Neutral Glaze: 85g

Condensed Milk: 155g

Firstly, we place the water, glucose and sugar in a pot.

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Then, we measure the chocolate and soaked gelatin in a mixing bowl and set aside.

Cake Bakery

Next, we boil the sugar mixture and let it boil until it reaches 103-105 degree C. Keep in mind that we can not exceed 105 degree as it will become a hot sugar syrup.

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After that, we pour into the chocolate mixture, blend in the condensed milk and neutral glaze.

After blending the mixture with a hand blender, strain and cool the glaze to 35 degree C and glaze the mousse cake.

Cake Bakery

There you have it, a very shiny mousse cakes mirror glaze.

mousse cakes

If you would like to try our financier recipe, click Bakery In France Financier.

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Thank you for visiting, hope you enjoy our recipe.

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Bakery In France Financier

Good Eats

Bakery In France Financier

Good Eats

Hello, Thank you for visiting our blog, we’re newcookking! We love to share Bakery In France recipes to spread the happiness around.

We’re having a critical time in Hong Kong, feel free to visit https://mobile.twitter.com/hkdnow1 to show support.

Introduction

Today, we’re gonna make a tasty cake with our Bakery In France recipe, Financier. It’s a French pastry that has a really nice buttery flavor.

Have you ever tried a Financier before? If you’re a big fans of sugar and butter, you come to the right place. We use a lot of butter to make this cake.

If you want to try something new at home, we recommend you try this Bakery In France recipe. It’s quite challenging because the butter has to boil and reach a state called hazelnut butter or brown butter.

What is hazelnut butter?

As a result, hazelnut butter will be made when the butter is boiled and burnt. The burnt flavor will intensify the flavor of the cake. Keep in mind that making hazelnut butter will produce a lot of residues, we have to strain them and only keep the liquid butter.

If you would like to try this Bakery In France recipe, please follow.

Bakery In France Financier Recipe

eggs: 130g
egg yolks: 50g
sugar:180g
cake flour: 50g
almond powder: 220g
butter: 110g
egg whites: 80g
sugar: 80g
vanilla: 1 pcs

First of all, we boil the butter, although we use 110g butter, we weight about 200g butter. It’s because some of the butter will evaporate.

Remember to pre-heat the oven to 170 degree C!

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Secondly, we keep boiling the butter until we reach this color, strain it and set aside.

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Thirdly, we sift the flour and almond powder.

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Meanwhile, we start to whip egg yolks and eggs to stiff and fold in the almond mixture.

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Bakery In France

Bakery In France

Then, we whip the egg white to stiff peak.

Bakery In France

Bakery In France

After the egg whites’ whipped, fold into the egg yolk mixture and mix well.

Bakery In France

Mould the batter in any shape you like and bake for 12 minute or until its golden brown in color.

Bakery In France

Feel free to try our candied orange recipe here.

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