Sugar syrup — necessary ingredient for many confectionery dishes. It is used, for example, for impregnation of cake layers in cake, for preparation oil and proteinaceous custard (Italian meringue), caramelization of nuts and so forth Besides, not to do without sugar syrup, preparing jam and confitures. Correctly to prepare a sugar syrup in house conditions, it is necessary to know several secrets.
It is required to you
- Sugar and water in the ratio 1:1
- Thick-walled pan with a wide bottom
Instruction
1. Fill up sugar in a pan. Fill in with water, mix.
2. Include a ring on 2/3 capacities. If you prepare on the gas stove, you remember that the baking plate always has to burn with a pan with syrup equal strong fire without hesitation of a flame.
3. Put a pan with syrup on a ring so that on the one hand it heated up stronger, than with another: at the expense of it from syrup will easier scum.
4. Heat mix, constantly stir slowly pan contents. Otherwise sugar will begin to stick to a bottom, to crystallize, syrup will gain yellow color.
5. Remove the formed foam with a spoon or a skimmer and at once rub off edges of a pan the rag moistened in ice water, removing the stuck sugar crystals. The more carefully you will perform this operation, the result will be better. If grains remain, sugar will begin to stick to edges, to melt, burn, in syrup can will appear lumps.
6. As soon as sugar is dissolved (will be dismissed — as confectioners speak), completely stop stirring, put a pan on a ring so that it heated up evenly. You cook syrup to that state which is necessary according to the recipe.
7. Define a condition of syrup (test). For this purpose moisten a teaspoon in cold water, scoop syrup and lower a cup with cold water. Squeeze the formed ball fingers. How syrup after cooling will behave, define its state (tests on thin, average, thick thread, fondant, a soft or firm ball).
8. Remove a pan from fire, cool syrup.