How to do a Mirror Glaze

The latest trend is the mirror glaze in the cake world. A well shiny and a mirror like glaze gives any cake an elegant look and a glossy effect.Its so simple and easy to make too. Its just pouring a simple gelatinized mixture over a frozen cake.

If you want a cake with a smooth surface Ithink the mirror gaze is the best. The cake needs to be frozen. So when the gelatin hits the frozen cake it sets in no time. gelatin is the most important ingredient in a mirror glaze. Glucose syrup helps the mixture from crystallizing. Condensed milk helps the mixture to flow. White chocolate used for colouring and you can use milk or dark chocolate for brown colour.

Therecipe is below the pictures……………………..

 

How to do a Mirror Glaze
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Ingredients

  • 5 g gelatine
  • 25 g water
  • 25 g water
  • 60 g sugar
  • 60 g glucose syrup
  • 70 g white chocolate
  • 50 g condensed milk
  • A frozen cake
  1. Leave a cake to freeze in a freezer.
  2. Sprinkle gelatin water 25 ml water and leave to absorb.
  3. Put in microwave for 30 seconds or until it melts.
  4. Add water glucose syrup and water to a pot or a microwaveable jug and bring to boil.
  5. Add Add white chocolate and condensed milk to it with the gelatin and mix well.
  6. leave it to come to 30 c and pour it over the frozen cake.
  7. leave set in fridge.
  8. Serve once thawed.
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https://culinarycornerkitchen.com/2018/02/18/how-to-do-a-mirror-glaze/

 

No Oil Coconut Sugar / Hakuru/ Jaggery/Cakes.

The coconut sugar is becoming very popular these days and I thought of adding coconut sugarto cup cakes and do a recipe. The redipe is with no oil or butter too. I

This can go dry quickly and I recommend to have it the same day or when you are mixing try adding 3 tablespoons of milk to it to get the consistency right. If you dont mind adding butter try adding 75 g  butter to get it well moist.

Coconut sugar is not very sweet. So if you like it very sweet try adding some brownsuar with the coconut sugar for more sweetness.

 

No Oil Coconut Sugar / Hakuru/ Jaggery/Cakes.
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Ingredients

  • Ingredients
  • 4 Eggs divided to whites and yolks
  • 120 g coconut sugar
  • 1 Tsp vanilla
  • 180 g Self raising flour
  • 1 Tsp baking powder
  1. Method
  2. Whisk the egg whites in a clean mixing bowl.
  3. Meanwhile add yols, coconut sugar and vanilla in to a seperate mixing bowl and mix well.,
  4. Later after mixing add the self raising flour with another teaspoon of baking powder and mix well. After add the egg whites and mix well.
  5. Pour in to prpared patty pans and bake on 180c preheated oven for 15-20 minutes or until a skewer inserted comes out clean.
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https://culinarycornerkitchen.com/2018/01/09/no-oil-coconut-sugar-hakuru-jaggery-cakes/

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Cinnamon Swirl Waffles & Buns

Waffles are good to serve as a dessert or as breakfast.  These waffles are so soft in texture too. If you want to serve in the morning make sure to prepare the dough in the evening the day before and bring to the proof. Then punch and leave it in fridge. Make the waffles in the morning.

With out using the waffle maker you can bake them in the oven too.

 

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cinnamon waffles (1)

Chicken & Corn Breakfast Muffins

This is a another one pot meal that you can try in few minutes. This can be served as a starter Or for breakfast or even for as snacks for the kids. If you want this as finger food can be done in mini muffin pans too.

You can mix anything instead of corns or either chicken in this recipe. Only thing is add the same amount only.in this recipe.

Its really simple to clean the corn. Peel it first and then shave the corn to a bowl. Its so nice and creamy when you fresh corn in your recipes than using frozen. When you buy corn make sure to buy the young ones.

Adding spinach is  bit tricky. It can give extra water. So make sure to leave the spinach out to drain after washing.

Recipe…………………..

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Breakfast Strata Breakfast Bread Casserole (2)P1120529

Cafe Style Banana & Chocolate Muffins

Chunky chocolate in every bite and the beautiful banana flavour all over makes these cafe style muffins  everyones favourite. I love banana in any type of a cake. These muffins are one of my favourite muffins. You can do them in a larger batch and freeze them like I do. When ever you want them its there for you in freezer.
These are good for kids lunch boxes too. Add less sugar if you don’t mind. You can cut them in half and serve with cream or ice cream too. These are cafe style muffins and they are really large. You can do them in small muffin pans too If you do them in regular ones you will get 24 muffins or more. So divide the recipe by 2 to get a smaller batch.

To get the recipe for making your own  self raising flour click here

To see how to line baking trays click here

Recipe……………

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Crispy Choux Pastry (Choux au Craquelin)

Choux pastry  is a different kind of a pastry and its used to make a lot of different types of sweets.The high moisture in the dough create steam during cooking to puff the pastry.  Adding this topping makes it too different to the other pastries and gives a nice crunchy topping.

Making these pastry is very simple. Make sure to bake until nice and crunchy.

You can use this to make eclairs. To get the recipe click here

Recipe for the choux pastry………………..

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This is a closer look of the end product……………….

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When it opens ………………….

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Fill these beautiful pastries with cream custard or ice cream…………….

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lemon & Honey Cookies (2)

 

 

 

 

Carrot and Zucchini muffins

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The Video…………………………

Recipe…………………..

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Chinese Spongy Egg Cakes

These beautiful Chinese cakes are very similar to the sponge cakes we had in Sri Lanka when were kids. So I thought of trying this to renew my memories.

This cake a very spongy very less oil cake. I added less sugar. If you like this to be very sweet add up to 125g sugar. When you beat the eggs make sure to continue at once until it reaches the ribbon stage. After using a spatula fold it well.

Few main tips to follow.

  • When you do this make sure to whip well.
  • After leave the cupcakes 10 minutes out before putting in oven. If you like a very high sponge use self raising flour or 1/2 tsp baking powder.

If you like you can do a nice icing too.

 

[youtube https://www.youtube.com/watch?v=Teh5qFXNwjM&w=560&h=315]

 

Ingredients

  • 4 Eggs
  • 90g Plain flour
  • 35 g Corn flour
  • 75-100gg sugar
  • 10ml oil
  • Vanilla

Method.

  1. Add eggs in to a mixing bowl. Add sugar little by little while whisking. Add a table spoon boiling water in to the egg mix and keep on mixing until it reaches the ribbon stage.
  2. After sift the flour in to it and fold in to the egg mix  with the oil.
  3. Fill the patty pans and bake on 180C about 10-15 min.
  4. Cool on a wire rack.

 

Potato & Salmon Cups

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Peel 500g Potatoes. Grate them as fins as you can,

Always try to use  the potatoes with out leaving longer. Potatoes always go dark soon. Then the colours will not be nice.

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Squeeze the excess liquids

Squeezing the extra liquid is not that easy. But do as much as you can, or dry on a paper towel.

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Wash the green part of a leek and then slice finely.

When you wash the green part of the leek make sure to seperate the leaves first and then wash one by one to remove the mud or dust on it. leeks easily collect mud.

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I used 3 stock cubes, 1 tsp full curry powder and 1/2 teaspoon full with enough salt to the taste.

I always like extra taste. You can always reduce or omit stock cubes. I used the vegetable stock cubes.

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Add four eggs in to it.
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Add spices , green part of the leek on to the potatoes.
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Add 1/4 cup of flour.
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Next add 1 can skin & bone removed salmon in to the potatoes.
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Next add the eggs, If you are a vegetarian you can totally omit this.
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I used my stand mixer. Always you can hand mix it.
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Prepare a muffin pan or individual cups . Spray oil.
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Spoon the mixture. If you like add some cheese on top. Bake on 190c about 20-30 minutes.
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Serve with chutney or tomato sauce.
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