You do it for no other reason than to help make a covering layer or decoration adhere - In a Xmas cake this might be marzipan followed by Royal icing.
If you're putting blanched almonds or other fruit and nuts on the cake the apricot glaze helps them adhere and then more is brushed over the topping to give it a golden veneer.
It willmake no real difference to your cake if you forgot the apricot glaze. Many people pick off the marzipan and icing anyway.
The glaze only needs to be warm, so, to avoid burning it, put it on during the last five or ten minutes of baking the ham.
Petite fours - pronounces "petty fours" - are small pastries, and petite four glaze is generally a sugary syrup - often thickened with apricot jam or marmalade - used to coat the pastries.
Yes, but it should be melted, strained, and cooled before applying.
Peach will do the trick, but if you are using it to put a glaze on ham, chicken, etc., then you can use apricot jam.
Petite fours - pronounces "petty fours" - are small pastries, and petite four glaze is generally a sugary syrup - often thickened with apricot jam or marmalade - used to coat the pastries.
It depends on what you are trying to accomplish. Washes should be applied with a brush. An egg white wash will make it shiny. An egg wash with the yolk left in while make it golden and shiny. For scones or tea biscuits (American usage) milk or cream may be used simply to make it brown. To glaze a fruit tart I've found the best glaze to be apricot preserves over the fruit, which sits on a pastry cream on top of a pastry crust. This would not be baked.
The glass in a frame. Commonly the window of a house or the glaze.The word Glaze means any extra surface coating on a thing .....Like doughnut gets a soft sugar glaze ... while a clay pot gets a liquid glaze heated into a Hard glaze.....or the runner had a glaze of sweat on his face...... um Oh yes... glass too is known as glaze so too is the putty used to seal it into its frame....I can only assume they get this odd usage of the word because the glass is an extra coating on the building
racipe of the glaze for sanitary ware
Billy Glaze was born in 1944.
Peter Glaze is 5' 5".
Reguar dates, the fruit, might be a problom because of the glaze that is put on. (I know what your thinking, so don't try to remove the glaze! You will survive, don't worry!)
Confectioner's Glaze, which is also known as resinous glaze, pure food glaze, natural glaze, and pharmacutical glaze, is an alcohol-based solution. When it is created, dried flakes of shellac (which is made from the secretions of female lac bugs) are re-dissolved in denatured alcohol.