Preparation of various confectionery – fruit jelly, creams, candies and impregnations – requires a sugar syrup. Train him, uvarivy mix from sugar and water to necessary density and flavoring special additives. You watch closely the prepared mix – syrup cooks very quickly.
It is required to you
- sugar;
- water;
- fragrances (rum
- cognac
- liqueur
- fruit juice).
Instruction
1. Pour water in a small pan and pour out in it granulated sugar. Take water and sugar in equal shares. Stir mix and put on a plate so that only one side of a pan heated up. Foam will gather on the opposite side. Remove it a skimmer in process of education.
2. After release of foam stops, install a pan on strong fire and you cook syrup to the necessary density. The choice of consistence depends on a dessert which you plan to prepare.
3. The syrup which is used for impregnation of biscuits doesn't demand long cooking – it needs to be removed from a plate at once after the foam texturization termination. Cool ready impregnation and flavor it rum, cognac or liqueur, having poured in one-two tablespoons of drink in ready syrup. Instead of alcohol it is possible to add a fruit juice, aromatic essence or a pinch of vanillin to syrup.
4. For preparation of more dense mixes continue cooking. Take a little hot syrup a spoon and slightly cool it. Index and big fingers take a drop of syrup and begin to shift and move apart fingers quickly. Between them the thin thread has to be formed. It means that you prepared the syrup containing 75% of sugar and 25% of water – it is necessary for preparation of creams and some types of jam.
5. For sugar lipsticks and glaze use test syrup "a soft ball" with the maintenance of 90% of sugar and 10% of water. To define that it reached necessary consistence, scoop a teaspoon a little mix and lower a spoon in cold water. From the cooled-down weight fingers it is possible to stick together a plastic ball? Means, syrup is welded correctly.
6. At further cooking, sugar mix gains golden-brown color and to roll test in a ball it won't turn out any more. Do caramel jewelry for cakes of such syrup, candy cockerels and candies.