GLOWING GLAZE 90 g water340 g sugar130 g glucose syrup, 43DE170 g heavy cream 33% 60 g milk powder (high fat) 70 g gelatin mass 90 g neutral glaze (recipe ↓) 50 g corn oil qs g powdered food coloring (water-soluble)Process:1.Combine the water,sugar and glucose syrup in a large pot and bring to a boil (103℃).2.In a small pot, warm the cream with the milk powder until the powder is fully dissolved.3.Add the cream mixture from the small pot to the syrup in the large pot and boil for 2-3 minutes.4.Remove the pot from the heat and combine with the gelatin mass, neutral glaze, corn oil and powdered water-soluble food colors of your choice, then emulsify with a handblender.5.Cover with plastic wrap "to touch" and refrigerate for 24 hours to stabilize.6.After 24 hours, heat the glaze in a microwave until the consistency is semi-thick.7.Emulsify with a blender until the glaze reaches the desired fluidity. 8.The final temperature should range from 29℃ to 39℃. Glaze the frozen moussel cake. VEGAN NEUTRAL GLAZE420 g water400 g sugar #1109 g glucose syrup , 43 DE 60 g sugar #2 10 g pectin NH 1 g citric acidProcess:1.Combine the water,sugar #1 and glucose syrup in a pot and heat to 40~45℃.2.Mix the sugar #2 with the pectin NH and gradually sprinkle into the pot, vigorously whisking to avoid lumps.3.Make the citric acid solution: dissolve the citric acid powder granules in a few drops of water.4.Bring the mixture to a boil, then add the citric acid solution and boil for another 4~5 minutes.5.Strain the mixture into a cup.
