{"id":8524,"date":"2016-07-31T09:18:13","date_gmt":"2016-07-31T14:18:13","guid":{"rendered":"http:\/\/loquecomemos.com\/?p=8524"},"modified":"2022-08-25T12:41:34","modified_gmt":"2022-08-25T17:41:34","slug":"glaseado-real","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/glaseado-real\/","title":{"rendered":"Glaseado Real"},"content":{"rendered":"<p>El glaseado real es un glaseado de az\u00facar impalpable, clara de huevo y jugo de lim\u00f3n. Tiene la particularidad de endurecerse con relativa rapidez.<\/p>\n<p>Es un glaseado sumamente vers\u00e1til. Algunos de sus usos son:<!--more--><\/p>\n<ul>\n<li>Decoraci\u00f3n de pasteler\u00eda navide\u00f1a, para las escenas de nieve<\/li>\n<li>Pegamento para casitas de jengibre<\/li>\n<li>Glaseado de galletas y pasteles<\/li>\n<li>Detalles con cucurucho: puntos, filigrana, caligraf\u00eda<\/li>\n<li>Moldeado de flores y otros objetos<\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11221\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pasteleria\/pasteleria-hd\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/pasteleria-hd.jpg?fit=1500%2C500&amp;ssl=1\" data-orig-size=\"1500,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"pasteleria-hd\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/pasteleria-hd.jpg?fit=1200%2C400&amp;ssl=1\" class=\"aligncenter size-full wp-image-11221\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2017\/12\/pasteleria-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"Galletas decoradas con glaseado real\" width=\"1200\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/pasteleria-hd.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/pasteleria-hd.jpg?resize=600%2C200&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/pasteleria-hd.jpg?resize=1280%2C427&amp;ssl=1 1280w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<p>En general se prepara con una mezcla de az\u00facar glas y clara de huevo en proporci\u00f3n de 4:1, batida por 10 a 15 minutos, con variaciones seg\u00fan qu\u00e9 queramos hacer con este glaseado real.<\/p>\n<figure id=\"attachment_8528\" aria-describedby=\"caption-attachment-8528\" style=\"width: 1000px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8528\" data-permalink=\"https:\/\/le-fort.org\/cocina\/glaseado-real\/royal-icing\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/royal-icing.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"royal-icing\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/royal-icing.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-8528\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/07\/royal-icing-1280x720.jpg?resize=1000%2C563\" alt=\"Cupcakes decorados con glaseado real\" width=\"1000\" height=\"563\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/royal-icing.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/royal-icing.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption id=\"caption-attachment-8528\" class=\"wp-caption-text\">Cupcakes decorados con glaseado real<\/figcaption><\/figure>\n<p>Una clara de huevo pesa alrededor de 35gr, dependiendo del tama\u00f1o del huevo, por supuesto. De este peso, un 85% es agua, lo que nos da aproximadamente 30gr de agua por clara. Sum\u00e9mosle unos 20ml de jugo de lim\u00f3n y nos da 50ml de agua, que es la proporci\u00f3n que se supone tiene el glaseado real entre az\u00facar y agua.<\/p>\n<p>La solubilidad del az\u00facar en agua es de 2:1 a temperatura ambiente, por lo que no toda el az\u00facar del glaseado se disolver\u00e1 en el agua disponible. Harold McGee en su libro <em>La Cocina y los Alimentos<\/em> explica que este glaseado es una mezcla de una espuma muy densa y una pasta en la que el az\u00facar se mantiene no disuelta pero que su tama\u00f1o de part\u00edcula es tan peque\u00f1o que no podemos sentirlo en la lengua.<\/p>\n<p>Eso nos da una pista sobre un glaseado real bien hecho: no deber\u00edamos sentir la granulosidad del az\u00facar en nuestra lengua.<\/p>\n<p>El glaseado real tiene la particularidad de endurecerse despu\u00e9s de un tiempo. Esto puede ser deseable o no. Si no queremos que se endurezca podemos agregar una cucharadita de glicerina a nuestro glaseado.<\/p>\n<p>Preparemos un glaseado real para decorar <em>cupcakes<\/em>.<\/p>\n<h2>Ingredientes<\/h2>\n<p>Los ingredientes para el glaseado real son:<\/p>\n<ul>\n<li>200gr az\u00facar glas<\/li>\n<li>1 clara de huevo (aprox. 30 gramos)<\/li>\n<li>1\/4 cdta de jugo de lim\u00f3n<\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8526\" data-permalink=\"https:\/\/le-fort.org\/cocina\/glaseado-real\/icing\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/icing.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"icing\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Glaseado real despu\u00e9s de batirlo por 10 minutos&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/icing.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-8526\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/07\/icing-1280x720.jpg?resize=1000%2C563\" alt=\"Glaseado real despu\u00e9s de batirlo por 10 minutos\" width=\"1000\" height=\"563\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/icing.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/icing.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<p>Glaseado real despu\u00e9s de batirlo por 10 minutos<\/p>\n<h2>Procedimiento<\/h2>\n<p>El procedimiento para prepara glaseado real es el siguiente:<\/p>\n<ol>\n<li>Mezclar todos los ingredientes en el bol de una batidora<\/li>\n<li>Batir lentamente hasta que el az\u00facar se humedezca, para evitar nubes de polvo de az\u00facar<\/li>\n<li>Batir a velocidad alta por 10 a 15 munutos hasta que el glaseado est\u00e9 firme. Si se requiere glaseado para decorar galletas, batir 3 minutos.<\/li>\n<\/ol>\n<h2>Glaseado real: la regla de 10 segundos<\/h2>\n<p>Existe una regla de los 10 segundos al trabajar con este glaseado. Cuando se acerca a estar listo, levantamos la batidora y dejamos que el glaseado gotee sobre la superficie.<\/p>\n<ul>\n<li>Si la superficie tarda menos de 5 segundos en volver a estar lisa, a nuestro glaseado le falta batido o le falta az\u00facar<\/li>\n<li>Si la superficie vuelve a estar lisa en un lapso de 5 a 10 segundos, el glaseado est\u00e1 listo<\/li>\n<li>Si la superficie se demora m\u00e1s de 10 segundos en volver a estar lisa, est\u00e1 demasiado espeso y podemos considerar a\u00f1adirle un poco m\u00e1s de agua o jugo de lim\u00f3n<\/li>\n<\/ul>\n<p>[wp_ad_camp_4]<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El glaseado real es un glaseado de az\u00facar impalpable, clara de huevo y jugo de lim\u00f3n que se utiliza para decorar como glaseado o con manga pastelera.<\/p>\n","protected":false},"author":1,"featured_media":8527,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[25],"tags":[674,672,673],"class_list":["post-8524","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reposteria","tag-decoracion","tag-glaseado","tag-glaseado-real","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/icing-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-2du","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":640,"url":"https:\/\/le-fort.org\/cocina\/donas\/","url_meta":{"origin":8524,"position":0},"title":"Donas","author":"Rod","date":"9 de Noviembre, 2021","format":false,"excerpt":"Las \"tuercas de masa\" dough-nuts o donuts son un cl\u00e1sico. 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