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glaze

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translucent gloss or icing created on baked goods by coating them with an agent such as apricot puree, boiled sugar and water, melted butter, beaten whole egg or milk. A fine sugar must be used to create a smooth glaze and prevent a grainy mouth feel. Used to add flavour, bind decorations to the surface of a baked product, increase visual appeal, moisten and prevent drying, and give textural contrast. May be added before or after baking.

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