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Mirror glaze for life like fruit
Posted by Matthew Schiller on September 29, 2024 at 01:30Waited for it to come down to 37 C. Never worked with mirror glaze before. It didn’t run off like I expected. Look ok?
Sussan ScoolinaryTeam replied 20 hours, 28 minutes ago 3 Members · 11 Replies -
11 Replies
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After the 3rd one it gets clumpy. Just keep regheating it as I need too?
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Yes, if the glaze loses heat, it will thicken. You can reheat it in the microwave for about 20 to 30 seconds, just make sure to glaze at the correct temperature.
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Hi Matthew.
Looking at your first photo, for the mirror glaze to work properly, the dessert (in this case, the apple) must be completely frozen, as the glaze is at a temperature between 30 to 32 degrees Celsius. This thermal shock causes the glaze to adhere to the dessert with a thin layer, giving a neat final result.
It’s possible that your dessert wasn’t frozen enough before glazing. I’m not sure what type of thermometer you’re using, but it’s best to use a probe thermometer rather than a laser one. The laser thermometer only measures the surface temperature, not the internal temperature.
Now that I see your second photo, the result looks much bette, the mirror glaze is slightly sticky and very shiny.
We hope this information is helpful.
Best regards.
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It was frozen. I made the mistake of dipping it twice because I didn’t think it was green enough. The second batch went much better. Thank you
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Great, it’s best to dip it only once to avoid clumps. You’re doing an excellent job, thanks for sharing with us.
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Hi Matthew.
We’re glad to hear that! If you have any other questions, I’ll be here and happy to help you resolve them.
Best regards.
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Hey there Matthew!👋 Good luck with your next try!
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