How to make the transparent pectin that brightens the surface of the fruit used to make the cake

Baking Tips--- Two easy ways to make mirror pectin.

When making mousse cakes, fruit pies, cream cakes or cheesecakes, we like to brush the surface of the finished product with a layer of mirror pectin. Mirror pectin can add an attractive layer of shine to the finished surface and make our desserts look better. At the same time, mirror pectin can also moisturize and prevent fruit desserts from falling apart when cutting.

However, not everyone has mirror pectin at home all the time. What should I do when I want to use it but don't have it on hand? There are two easy ways to get there, let's take a look :)

Method 1: Ingredients: 30 grams of jelly, 30 grams of cold boiled water.

Method: Pour the jelly into a small bowl, then pour in cold boiled water. Heat the bowl in the microwave for more than 10 seconds, then remove and stir until the jelly is completely dissolved. Brush on the surface of the cake before setting.

Method 2: Ingredients: 30 grams of jam, 30 grams of cold boiled water.

Method: Same as Method 1. Pour the jam and cold boiled water into a small bowl, put it in the microwave and heat it for more than ten seconds, then remove it and stir until it is well mixed. Use hot or cool as appropriate.

Tips: 1. When the object brushed by mirror pectin is not easy to absorb water (such as the surface of the fruit pie, the fruit on the decorating cake, and the fruit on the surface of the mousse), method 1 and method 2 can be used together. Method 1 needs to brush the surface of the cake or fruit pie before the jelly solidifies, once it solidifies, it is not easy to brush.

Method 2 does not have this restriction.

2. When the object brushed by mirror pectin is easy to absorb water (such as brushing directly on the surface of sponge cake, cheesecake, etc.), it is more suitable for method 2, and it should be brushed after cooling. If you use method 1, it may be absorbed as soon as you brush it on, and it will not be able to have the desired effect.

3. The reason why jam can be used to make mirror pectin is because the jam itself is rich in pectin, and at the same time, the commercially available jam also adds gelatin and other thickeners in order to increase the consistency.

When diluted and cooled, it will have a consistency similar to that of mirror pectin. Therefore, if you want to make mirror pectin, it is best to use commercially available jam (and the fewer pulp particles the better), while home-made jam, because it is too "genuine", is not suitable for making mirror pectin.

4. The color of the jelly and the taste of the jam can be selected according to the actual situation. For example, if you brush on strawberries, of course, it should be red jelly or strawberry jam. If you must use a mirror pectin for all occasions, yellow is recommended for jellies, while apricot jam is recommended for jams.

5. If there is no microwave oven, the mixture can be heated over low heat until it dissolves and mixes.

Hello, you are talking about mirror fruit balm.

Mirror fruit paste is a bright and smooth fruit paste like a mirror, which is used in mousse cake and fruit cake topping, which can not only present a bright and smooth decorative effect, but also effectively prevent the moisture and color migration of decorative fruits, making the pastry more attractive and prolonging the shelf life.

Advantages of mirror fruit paste: * Prevents cakes from drying out * Prevents fruit color migration * Provides a glossy surface for cakes and pastries.

For mirror fruit paste, you can learn about the special powder of Jianke high lens fruit paste:

Stable under acidic and neutral conditions, low sensitivity to fruit and calcium content;

The mirror fruit paste made of special powder for mirror fruit paste is transparent, bright, good spreadability, and good wall hanging;

Contains pectin and has a refreshing taste;

Baking Tips--- Two easy ways to make mirror pectin.

The main use of pectin is to brush on the surface of fruits used for pastry decoration to prevent oxidation, decay, dehydration, and make it more vivid and appetizing.

Jam, jelly, jelly: gelling, the finished product is delicate, elastic and tough, increases the fragrance, makes the taste smooth and refreshing, dosage reference:.

Popsicle and ice cream: play an emulsifying and stabilizing role, and the finished product has a delicate and smooth taste. Dosage reference:

Yogurt, lactic acid bacteria, fruit juice: play a stabilizing and thickening role, can prolong the shelf life of the product, has a natural fruit flavor, dosage reference:

Baked goods: Improve the air permeability of the dough, enhance the taste, and extend the shelf life. Dosage reference: the amount of flour.

It is a transparent fruit paste, generally a lychee flavor, brushed to prevent the fruit from discoloring, has the effect of preserving, and the shiny one is more beautiful.