- Joined May 30, 2016
I want to make a cornstarch glaze to go on baked goods. It's a good non-egg white way of making seeds adhere. But whenever I try to make it, by mixing cornstarch and water, and then heating it, it turns into a lumpy mess. Loads of stirring and lump-squashing make it sorta usable. But how do I make a glaze that comes out uniform and smooth? What's the trick? Maybe you have to start with the right cornstarch/water ratio?