As the mouth-watering inscription on the label beckons - "Company cake, in chocolate-orange glaze"! Alas, in most cases, no oranges, especially where the glaze is bright orange, is not found in sight.
If you want to enjoy real yummy - choose a recipe and put on an apron! Today, our selection is dedicated to the glaze on a natural orange base, really fragrant and delicious.
Orange Glaze - General Cooking Principles
• Any, even the most ordinary glaze can be made orange. It is enough to replace all or at least part of the liquid entering it with orange juice. You can use factory juice, but it is much more useful, in every sense, to cook it yourself. Only with the addition of freshly squeezed juice will fondant have a pronounced citrus flavor.
• There is a special device for high-quality and loss-free juice extraction, but in its absence, you can simply squeeze the halves of the orange by hand. Before adding to the fondant, freshly pressed nectar is filtered, if this is not done, the glaze will not have a uniform consistency.
• Orange juice itself is not so brightly colored and, if fondant is prepared without cocoa or chocolate, it turns out to be almost colorless. Such icing is good for covering the surface of the cake on which the fruits are laid. This option is also suitable for white fudge made from sugar or powder.
• You can give different color shades to orange fondant with any food coloring. The icing is tinted with orange zest, as a result of which it acquires an even more pronounced aroma.
Bright orange icing for holiday baking - "Sugar"
Glaze is prepared on the basis of powdered sugar, may be liquid or thick. It is used for decorative painting of gingerbread, it is watered with yeast pastries and muffins. Orange sugar icing has a pleasant color and, as a rule, is fragrant - that is, it is an ideal decoration for festive pastries.
Ingredients:
• half a glass of fresh home-made icing sugar;
• a small orange;
• a teaspoon of turmeric.
Cooking method:
1. Rinse the orange with hot water. We cut in half and carefully squeeze both halves over a wide cup. If there is a special device, it is better to use it.
2. Filter the juice through layers of gauze or a sieve.
3. Mix powdered sugar with turmeric. Filter the mixture through a sieve into a small bowl. This will get rid of lumps and small particles of sugar remaining in the powder.
4. Pour strained juice to the icing sugar, but not the whole, but only half and rub it thoroughly.
5. Next, we will add juice in small portions, adjusting the thickness of the glaze in this way. It is important that the sweet mass has a uniform consistency.
Transparent orange icing with pectin (for cake)
Transparent glossy glaze for glazing the surface of the cake. It has no color, but thanks to the orange zest, it is fragrant. It is desirable to cover perfectly even surfaces with such a glaze so that it spreads evenly. If the mass was stored in the refrigerator, then heating in a microwave oven will be required. Be careful and careful, you can’t boil the icing!
Ingredients:
• a quarter of the vanilla pod;
• half a large orange;
• drinking, standing water - 125 ml;
• two tablespoons of fine sugar;
• 5 grams of pectin;
• a teaspoon of lemon juice.
Cooking method:
1. Pour the skin of orange with boiling water and wipe it dry with a towel. With a fine grater we scrape off the top, brightly colored, layer of zest from citrus.
2. Combine granulated sugar with pectin, mix well.
3. In a small saucepan, pour the volume of water indicated in the recipe, pour orange zest and vanilla into it. Putting it on a small fire, slowly heat up to 45 degrees.
4. After pouring the sugar mixture into hot water, and thoroughly stirring, boil the “syrup” for about a minute.
5. Remove the pan from the stove, mix the sweet mass with lemon juice and let stand for at least an hour. Then filter and fill the top of the cake.
6. Such an orange glaze can be stored in a tightly closed glass container for up to a month, using the refrigerator.
Chocolate icing for Easter cakes
Thick creamy chocolate icing with orange juice. It can be prepared independently or used purchased. With fresh juice, chocolate icing is more aromatic and its orange flavor is brighter.
Ingredients:
• Natural, 76% chocolate - 180 gr.;
• one large orange or 6 tablespoons of quality juice;
• 80 gr. homemade butter;
• sugar - 125 gr.
Cooking method:
1. After breaking the chocolate bar into small squares, we put them in a refractory bowl or saucepan.
2. Wash orange peel well with hot water. After cutting the fruit and squeezing the juice, filter with gauze layers or a sieve.
3. Pour five tablespoons of orange juice to chocolate, add butter and sugar.
4. We place the bowl on a "quiet" fire, continuously stirring, boil until smooth.
5. Before use, the icing should be slightly cooled. Do not overdo it, it tends to solidify when cooled.
Gingerbread custard orange glaze
Such fudge quickly freezes, does not crumble and does not crumble from gingerbread. It is advisable to cook the icing while baking is still in the oven. For application no special devices are needed. It is enough to pour hot gingerbread cookies into the icing and mix thoroughly so that the fudge lies evenly.
Ingredients:
• 200 gr. powdered sugar;
• small sized orange.
Cooking method:
1. Scrape the orange with a fine grater. Try to remove only the top, brightly colored, layer. White flesh caught in the glaze may produce bitterness.
2. After cutting the citrus in half, squeeze the juice and filter it to remove pieces of pulp.
3. In a small bowl, reseed powder.
4. Place a saucepan with orange juice on the stove, setting the maximum heat. As soon as it boils, filter and pour over the powder. Knead for a long time.
5. The finished glaze is similar in color and consistency to whole condensed milk.
6. It is undesirable to keep the finished glaze open for a long time, it quickly thickens. If the gingerbread cookies are still baking, and the fondant is ready, tighten the top of the bowl with foil.
Orange glaze with gelatin for Easter cakes
Sweet icing on granulated sugar and gelatin holds perfectly on any baking, does not deform and does not crumble when sliced. To enhance the orange flavor, you can add a little chopped zest to the cooking syrup. The syrup will then need to be filtered.
Ingredients:
• four tablespoons of drinking water;
• two tablespoons of fresh orange "fresh";
• a spoonful of gelatin granules;
• turmeric;
• two tablespoons of powdered, fresh cocoa.
Cooking method:
1. Pour gelatin in a small cup with two tablespoons of cool water. Without stirring, set aside for 15 minutes, so that the granules swell well.
2. Squeeze the juice from the orange, filter. We measure out four tablespoons and pour it into a small saucepan.
3. Pour sugar into orange juice, put the saucepan on a small fire. Stirring, warm to dissolution without the remainder of all crystals.
4. Remove the pan with clear syrup from the stove, add gelatin to the hot liquid and mix thoroughly. Beat with a mixer for 3 minutes, then cool to a warm state.
5. Pour warm glaze into two bowls. Add turmeric to one, and mix the other part of the syrup with cocoa.
6. Apply glaze immediately, it begins to thicken just 5 minutes after preparation. If for some reason the icing is not used up and it freezes, dilute it with hot orange juice or water.
Creamy orange glaze with butter
A simple recipe for custard glaze on cream. After solidification, it lies on the products not too hard, but not a soft layer. Holds well on the surface, does not crumble when slicing. A thick homogeneous mass can be tinted in any color, it itself has a light yellowish tint.
Ingredients:
• two glasses of sugar, homemade icing;
• 150 ml of high percentage cream;
• a spoonful of homemade cow butter;
• orange juice - 2 tbsp. l .;
• an incomplete spoonful of grated orange peel.
Cooking method:
1. Before squeezing the juice out of the orange, peel the zest with a fine grater. We measure a little less than a teaspoon in a cup.
2. After cutting the orange, squeeze the juice, pass through the gauze layers and warm up a little. Pour juice to the zest, wait five minutes and filter.
3. Pour the cream into a small bowl, cut the butter into thin slices and set to warm. Once the butter has melted, remove the pan from the stove.
4. Pour powdered sugar into the cream, pour the filtered juice. Beat with a mixer until completely cooled.
5. This glaze is thick and ideal for baking.
Orange Glaze - Cooking Tips and Useful Tips
• Squeeze the juice from the orange to the maximum will help a little trick. Dip the citrus for three minutes in boiling water and cool quickly in cold water. Some chefs advise placing an orange in the freezer in advance so that it freezes well. In this case, squeeze the juice only after the fruit has thawed completely.
• If you plan to use the zest, scald the orange with boiling water and wash it well with hot water. Often, citruses are covered with a thin layer of wax, which provides long-term storage, hot water will help get rid of it.
• Having a little dried zest, fragrant glaze can be prepared from factory juice, not necessarily orange. Lemon juice can also be flavored with orange zest, grind a rather dry peel in a coffee grinder and pour it with warm juice. Giving a little stand, it needs to be filtered.
