How appetizing the inscription on the label beckons - “Cake is firm, in chocolate-orange glaze”! Alas, in most cases, no oranges, especially where the bright orange glaze, is not found.
Want to feast on this yummy - choose a recipe and wear an apron! Today our selection is devoted to natural orange-based glazes, truly fragrant and tasty.
Orange Frosting - General Cooking Principles
• Any, even the most ordinary glaze, can be made orange. It is enough to replace the whole or at least part of the fluid in it with orange juice. You can use the factory juice, but where it is more useful, in all senses, to cook it yourself. Only with the addition of freshly squeezed juice, the fudge will have a pronounced citrus flavor.
• For high-quality and lossless extraction of juice, there is a special device, but in its absence, you can simply squeeze the halves of an orange with your hands. Before adding to the fudge, 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 the fudge is made without cocoa or chocolate, it turns out to be almost colorless. It is good to cover with such glaze the surface of the cake on which the fruit is laid out. This option is also suitable for white sweets made of sugar or powder.
• You can add different colors to orange fudge with any food coloring. Tint glaze and orange peel, with the result that it gets more and more pronounced flavor.
Bright orange icing for festive baking - “Sugar”
The glaze is prepared on the basis of powdered sugar, can be liquid or thick. Used for decorative painting of gingerbread, it is poured over baked yeast pastries and cupcakes. Orange sugar glaze has a pleasant color and, as a rule, is fragrant - that is, it represents the perfect decoration for festive pastries. Ingredients:
• half a cup of fresh homemade icing sugar;
• small orange;
• a teaspoon of turmeric.
Preparation:
1. Rinse with orange hot water. Cut in two 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 sieve.
3. Mix powdered sugar with turmeric. Sift 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 the strained juice to the icing sugar, but not all, but only half and carefully rub it.
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 shiny icing for glazing the surface of the cake. It has no color, but due to the orange peel, it is fragrant. Ideally smooth surfaces should be coated with such glaze so that it spreads evenly. If the mass was stored in the refrigerator, it will require heating in the microwave oven. Be careful and careful, you can not boil the icing!
Ingredients:
• quarter vanilla pod;
• half a large orange;
• drinking, distilled water - 125 ml;
• two spoons of fine sugar;
• 5 grams of pectin;
• teaspoon of lemon juice.
Preparation:
1. Pour orange skin with boiling water and wipe dry with a towel. Using a small trowel, we scrape off the upper, brightly colored layer of zest from citrus.
2. Combine sugar with pectin, mix well.
3. Pour the volume of water indicated in the recipe into a small saucepan, pour orange peel and vanilla into it. Placing on a small fire, slowly heat to 45 degrees.
4. After pouring the sugar mixture into hot water and stirring thoroughly, boil the “syrup” for about a minute.
5. Remove the saucepan from the stove, mix the sweet mass with lemon juice and incubate for at least an hour. Then we filter and fill the top of the cake. 6. Similar orange glaze can be stored in tightly closed glass containers for up to a month using a refrigerator.
Orange icing with chocolate for cakes
Thick creamy chocolate frosting with orange juice. You can cook it yourself or use the purchase. With fresh juice, chocolate icing turns out to be more fragrant and its orange flavor is brighter.
Ingredients:
• Natural, 76% chocolate - 180 g;
• one large orange or 6 spoons of high-quality juice;
• 80 gr. homemade butter;
• sugar - 125 gr.
Preparation:
1. Having broken a chocolate bar on small squares, we put them in a fire-resistant bowl or a saucepan.
2. We wash the orange zest with hot water well. Cut the fruit and squeeze the juice, filter with gauze layers or sieve.
3. Add five spoons of orange juice to chocolate, add butter and sugar.
4. Place the bowl on a “quiet” fire, stirring continuously, boil down to obtain a homogeneous mass.
5. Before using the icing you need to cool a little. Do not overdo it, it tends to freeze when cooled.
Scalded orange icing for gingerbread
This fudge quickly hardens, does not crumble and does not crumble from the gingerbread. Cooking glaze is desirable while the pastry is still in the oven. For application do not need any special devices. It is enough to pour the hot gingerbread into the glaze and mix thoroughly so that the fudge will lie evenly.
Ingredients:
• 200 gr. powdered sugar;
• small size orange.
Preparation:
1. Scrape the orange with a fine grater. Try to remove only the top, brightly colored layer. White flesh caught in the glaze can give bitterness.
2. Cut the citrus in half, squeeze the juice and filter it to remove the pieces of pulp.
3. Cut the powder in a small bowl.
4. Place the saucepan with orange juice on the stove, setting the maximum heat. As soon as boils, strain and pour to the powder. Knead for a long time.
5. Ready-made icing is similar in color and texture to whole condensed milk. 6. It is undesirable to keep the finished icing uncovered for a long time, it quickly thickens. If the gingerbread cookies are still baked, and the fudge is ready, tighten the top of the bowl with a film.
Orange glaze with gelatin for Easter cakes
Sweet icing on sugar and gelatin is perfectly retained on any baking, it does not deform and does not crumble when cut. To enhance the orange flavor, you can add a bit of crushed zest to the preparing syrup. Syrup will need to then strain.
Ingredients:
• four spoons of drinking water;
• two tablespoons of fresh orange “fresh”;
• a spoonful of gelatin granules;
• turmeric;
• two spoons of powdered, fresh cocoa.
Preparation:
1. Gelatin in a small cup pour two spoons of cool water. Without stirring, set aside for 15 minutes so that the granules are well swollen.
2. Squeeze the juice out of the orange, filter. We measure four tablespoons and cast into a small saucepan.
3. Pour sugar into orange juice, place the saucepan on a small fire. Stirring, warming up to dissolve all the crystals without residue.
4. Remove the saucepan with clear syrup from the stove, add gelatin to the hot liquid and mix well. Beat with a mixer for 3 minutes, then cool to a warm state.
5. Spill warm icing in two bowls. In one, add a little turmeric, and the other part of the syrup is mixed with cocoa.
6. Apply glaze should be immediately, it begins to thicken only 5 minutes after preparation. If for some reason they did not have time to spend the icing, and she froze, dilute it with hot orange juice or water.
Orange cream icing with butter
A simple recipe for custard glaze on cream. After solidification, it lies on products not too hard, but not a soft layer. Perfectly keeps on a surface, does not crumble when cutting. Thick homogeneous mass can tint in any color, she herself has a light yellowish tint.
Ingredients:
• two glasses of sugar, homemade powder; • 150 ml high-grade cream;
• spoon of homemade butter;
• orange juice - 2 tbsp. l .;
• incomplete spoon of grated orange peel.
Preparation:
1. Before squeezing the juice out of the orange, scrape the zest with a fine grater. We measure out a little less than a teaspoon in a cup.
2. Cut the orange, squeeze the juice, skip through gauze layers and heat slightly. Pour the juice to the zest, wait five minutes and filter.
3. Pour cream into a small bowl, cut butter into thin slices and set to warm up. As soon as the butter is melted, remove the pan from the stove.
4. Pour the icing sugar into the cream, pour in the filtered juice. Beat with a mixer until complete cooling.
5. This glaze is thick and ideal for painting baking.
Orange Frosting - cooking tips and helpful tips
• Squeeze out the orange juice to the maximum will help a little trick. Dip citrus for three minutes in boiling water and quickly cool in cold water. Some chefs advise you to put an orange in the freezer in advance so that it is well frozen. In this case, squeezing the juice is necessary only after complete thawing of the fruit.
• If you plan to use 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 peel, fragrant icing can be made from factory juice, not necessarily orange. You can also flavor lemon peel in an orange zest, chop a sufficiently dry peel in a coffee grinder and pour it with warm juice. Letting stand a bit, strain it.
