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donut glaze
How can I thicken the glaze, especially the banana with expresso? Put equal amounts and it doesn’t work. the instructor in he’s video talks about to adding pectin but he doesn’t say the amount
thank you .
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4 Replies
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Hi María
Welcome to the Scoolinary community, and thank you for your question.
To thicken your banana and coffee glaze with pectina, it’s important to note that pectin acts as a gelling agent and requires certain conditions to work effectively, such as the acidity level and sugar content.
Since your recipe contains a significant amount of sugar (1000 g), it’s likely to work well with standard pectin (yellow pectin). The amount of pectin you use can vary, but a safe starting point would be:
– Yellow pectin: 7-10 g per 1000 g of glaze.
Here’s a suggested procedure:
1. Dissolution: Mix the pectin with a small amount of sugar (about 5-10 g) to prevent clumping.
2. Incorporation: Add the pectin-sugar mixture to the banana and coffee purée while gently heating it. Pectin needs heat to activate.
3. Cooking: Bring the mixture to a temperature of approximately 85-90°C, stirring constantly until the pectin is fully dissolved.
4. Cooling: Allow the glaze to cool. The final texture will stabilize once it’s completely cold.
If the glaze isn’t thick enough after cooling, you can adjust by adding a bit more pectin, making sure to reheat the mixture to activate the additional pectin.
Greetings.
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Hi Sussan!
I have a question , In recipe he use icing sugar but i test about that. it very sweet. how can i reduce sugar in Recipes of Donut glaze.
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Hi Thiện Nguyen
Welcome to the Scoolinary community, and thank you for your question.
To reduce the sweetness of your donut glaze without compromising its consistency, you can try the following:
1. Add more liquid: Increase the amount of liquid (such as milk, water, or lemon juice) in your recipe. This will dilute the powdered sugar and make the glaze less sweet. However, be careful not to add too much liquid, as it might make the glaze too runny.
2. Add cornstarch: Mix a little cornstarch with the powdered sugar. This will reduce the sweetness without significantly affecting the texture of the glaze. A good ratio to start with is about one teaspoon of cornstarch for every cup of powdered sugar.
3. Use powdered sweeteners: If you want to reduce the amount of sugar but maintain the sweetness, you can replace some of the powdered sugar with a powdered sweetener like erythritol or stevia. Be sure to adjust the amount, as these sweeteners can be more or less sweet than sugar, depending on the type.
4.Add a pinch of salt: Although this doesn’t reduce the amount of sugar, a very small pinch of salt can balance the flavor and decrease the perception of sweetness.
Try these options and adjust to your taste to create a glaze that suits your needs.
We hope this information is helpful.
Best regards.
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Hey there Maria!👋
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