The biscuit turned out too dry, and you do not know how to soak it? Confectionery watering for baking will come to the rescue. It is prepared quickly and easily, and most importantly, does not require special culinary skills. How to make a chocolate biscuit soak, and what ingredients go well with baking?
Preparing milk impregnation for biscuit
Products for the preparation of dairy confectionery liquid, for sure, are in the house of every housewife. The taste qualities of watering are distinguished by special tenderness and unobtrusive taste. It is this quality that perfectly sets off the chocolate taste of the biscuit.
Prepare the following ingredients:
- a glass of fat milk;
- vanilla extract to taste;
- three tablespoons of sugar;
- half teaspoons of liquor of your choice.
Pour milk into a saucepan, and put the dishes on medium heat. When the milk begins to warm up, add sugar and vanilla extract. Let the liquid boil, and remove from heat as soon as the foam begins to rise. Add liquor. Sweet liquid for ready!
Coffee impregnation for biscuit
Coffee and chocolate are an amazing combination that can be combined in one confectionery. And although natural coffee is considered more useful, in this recipe, we will use an instant drink. The fact is that ground grains can get into the liquid, thereby giving it bitterness.
Expert opinion
Anastasia Titova
Confectioner
Tip: if you plan to use ground coffee, then after preparation, you should skip the drink several times through cheesecloth.
To prepare the confectionery glaze, prepare the following ingredients:
- glass of water;
- 6 spoons of sugar;
- 2 spoons of instant coffee;
- 1 teaspoon brandy (optional)
We brew coffee in a cup, add cognac sugar here. Stir vigorously until all ingredients are completely dissolved. Let the coffee drink cool down, and proceed to soak the confectionery.
Lemon biscuit syrup
To make the mass viscous, the proportions indicated in the recipe should be observed. To prepare a pastry topping to soak a chocolate cake, prepare the following ingredients:
- lemon;
- a couple of tablespoons of sugar;
- a couple of tablespoons of water;
- vanilla to taste.
Squeeze juice from lemon. Pour water into a saucepan, pour sugar and vanilla sand here, and bring the mass to a boil. Add freshly squeezed lemon juice to the mixture. Boil the liquid for about 2 minutes and remove from heat. If the consistency of the liquid is very rare - increase the portion of sugar.
Honey syrup for biscuit: cooking secrets
Honey watering is ideally combined not only with chocolate, but also with white biscuit. When buying natural sweets, you should give preference not to thick, but to rare honey. It is easier to work with it, and there is also no need to melt it for a long time in a water bath.
- a couple of tablespoons of honey;
- 150 ml of water;
- 4 teaspoons of cognac;
- half a ripe orange.
We cut the orange. Pass half of the fruit through a juicer. Mix the last ingredient with water, pour into a saucepan and put on medium heat. Bring to a boil, boil for about 3 minutes, and remove from heat. The liquid should be cooled to room temperature.
Mix honey with cognac and knead the mass well. When the orange drink has cooled, add the honey liquid to the mass, and mix it intensively until a homogeneous consistency is formed. Watering for cakes, ready!
Impregnation for biscuit with cognac
Cognac watering for cakes is the most popular among a huge selection of confectionery impregnations. The cooking procedure will take you a maximum of 15 minutes, but at the end of cooking you will get the perfect glaze for a chocolate biscuit.
To prepare the confectionery liquid, prepare the following ingredients:
- 5 tablespoons of sugar;
- 1 tablespoon brandy;
- 5 tablespoons of water.
Pour sugar into a saucepan, fill with water and put on a small fire. Bring to a boil and cook the syrup for about 3 minutes. Remove the saucepan from the heat and add an alcoholic drink. This amount of watering is enough to soak a medium-sized chocolate cake.
Impregnation for biscuit with liquor
Watering, which is based on liquor, has a delicate taste. The secret is simple, because the liquor is not particularly strong, which allows the biscuit to retain a more refined and refined taste.
To prepare the cake soaking liquid, prepare the following ingredients:
- 3 tablespoons of sugar;
- 4 tablespoons of water;
- 7 tablespoons of liquor to your taste.
Pour sugar into a saucepan. We introduce water into the dishes, and put it on medium heat. Bring the sugar mass to a boil, stirring constantly with a wooden spoon. Cook for 4 minutes and remove from heat. Add liqueur and mix well. Let's start making chocolate cake!
Impregnation for biscuit with wine
For the preparation of wine syrup, you should pick up a sweet wine of white varieties. White wine sets off the taste of the cake well, emphasizing the subtle notes of chocolate biscuit. To prepare a confectionery impregnation, you should prepare the following ingredients:
- 3 tablespoons of sweet white wine;
- 3 tablespoons of any fruit juice.
Grocery store shelves carry an impressive amount of fruit juices. Wine gives a good taste composition, along with orange, pineapple and grape juice.
Pour fruit juice into a saucepan, bring to a boil and remove from heat. Add white wine to the drink and mix the mass. Cake topper, done!
How to distribute the impregnation over a chocolate cake?
It is better to impregnate the cakes with the help of a special confectionery brush. With its help, you can evenly distribute the liquid over the cake without making puddles.
If there is no brush, then a teaspoon is quite suitable. The only condition is to distribute the impregnation throughout the cake, and not in one place. Don't take a full spoon. It is better to take a small amount of syrup, and evenly coat the chocolate cakes. If you are going to impregnate high biscuits, then you should consider that in this case the amount of impregnation should be increased.
To spread the syrup with a brush, dip the tool into the liquid, and evenly distribute the syrup over the cake. The application technique is very similar to artistic drawing. For impregnation with a teaspoon, collect the syrup in the "tool" and apply it to the necessary areas of baking.
Is it necessary to soak the biscuit?
Impregnation makes the biscuit more tender and allows the confectionery product to “hold” moisture. Of course, soaking a biscuit is not a prerequisite for making cakes. For example, if you use a fat or juicy cream for spreading cakes, then the question of soaking them automatically disappears.
It is imperative to impregnate confectionery pastries if the delicacy turned out to be excessively dry. Tall cakes also need to be impregnated, since it is very difficult to retain moisture in them.
If you have a need to store the cake for more than two days, then impregnation in this case is a prerequisite. And even the juiciest cream will not save pastries from dryness if you have not soaked the cakes.
Adding a soak not only allows the cake to be more moist, but also enriches it with additional flavor. The choice of impregnations is great, you will definitely find “your” watering for impregnating a chocolate cake!
Baking based on biscuits, by definition, turns out to be rather dry, and it is for it that the technology of moisturizing with special aromatic and flavoring compounds is used. Juicy biscuits are very different from the dry version of serving desserts, they can be made spicy, chocolate, fruit and berry. One simple and verified recipe for baking biscuit cakes, complemented by several options for impregnations and creams, will allow you to cook dozens of different cakes.
Cake Syrups - General Cooking Principles
Biscuit cakes, in order to avoid dryness of the finished product, often need additional impregnation. Most often, specially prepared syrups are used for this. Cake syrup is not just a sweetened liquid that is soaked in a biscuit for juiciness. Various additives included in its composition give the dessert a certain taste and aroma. The choice of impregnation directly depends on the type of cake being prepared and your own taste preferences.
Liquid and ordinary granulated sugar are the main components of any impregnation. When preparing it, first carefully dissolve granulated sugar in a liquid: drinking water, fruit or berry broth, then put on a small fire and bring to a boil. The hot liquid is cooled and then flavored. If flavorings are added to hot impregnation, they will evaporate, and the expected effect will not work.
To properly soak the cake with syrup, you need to determine the required amount of liquid. For calculation, you can use a special formula, where the weight of the finished biscuit is taken for one part. Ideally, the mass of the liquid is 0.6 of the weight of the biscuit, the cream should weigh exactly twice as much. For example, if the cakes weigh one kilogram, they should take about 600 grams of syrup for high-quality impregnation.
How to soak a cake with syrup? Simple but essential rules:
1. First of all, make sure that the impregnation does not turn out to be liquid, which can lead to spreading of biscuit blanks.
2. Soak only well-cooled cakes, and bring the syrup to room temperature before use. The only exception can be the chocolate-based option, which tends to thicken when cooled. In this particular case, the cakes should be warm, and the impregnation itself should be hot.
3. For applying syrups, use a tablespoon or dessert spoon. Impregnation is scooped up with it and applied to the surface of the biscuit.
It is worth noting that impregnation of the cake is necessary only if the product is not planned to be coated with oil cream. To saturate the taste of such a cake, flavorings and all other additional components should be added directly to the cream.
Simple cognac-sugar syrup for cake
The skate recipe is considered basic for the preparation of such impregnations. The dessert will have a subtle aroma and subtle flavor of cognac. Impregnation goes well with oil creams. Of course, such treats are not recommended for children.
Ingredients:
Five large spoons of white sugar;
A tablespoon of three-star cognac;
Seven tablespoons of drinking bottled water.
Cooking method:
1. Pour the sugar poured into a saucepan with drinking water and put on a very moderate heat.
2. Stirring continuously to completely dissolve the sugar crystals, bring the mass to a boil and, immediately setting aside from the heat, cool.
3. Add cognac and stir well.
Alcoholic coffee syrup for soaking the cake
Coffee impregnation is prepared on the basis of a strong coffee drink with the addition of ridge. It is used in the preparation of coffee cakes with nuts, for impregnation of biscuit cakes, which are smeared with low-fat coffee cream.
Ingredients:
A full glass of cold water;
Two tablespoons of ground coffee;
Spoon of cognac;
200 gr. refined sugar.
Cooking method:
1. Pour 125 ml of cold water over sugar and heat over low heat until the grains dissolve. Bring to a boil while stirring, then remove from heat.
2. Pour ground coffee into the remaining water, boil. Reduce the heat to medium, boil the coffee drink for a couple of minutes and let it brew for a quarter of an hour. Then strain, mix with cognac and add to the cooled sugar syrup.
Lemon syrup for impregnating the cake
Lemon taste is obtained on the basis of lemon infusion, flavored with vanilla. If you do not like the smell of vanilla, you can exclude it, the aroma of lemon zest will be enough.
Ingredients:
Three teaspoons of sugar;
250 ml of purified drinking water;
Half a medium lemon;
Vanilla powder (optional).
Cooking method:
1. Cut half a lemon with zest into slices.
2. Boil water and pour boiling water over lemon. After about 10 minutes, drain all the liquid and pour granulated sugar into it.
3. Put on low heat and boil while stirring. Remove from stove and cool well. If the sugar grains have not dissolved, continue stirring while the mass is still hot.
4. Add vanillin to the slightly cooled sugar mass, mix well again and leave to cool completely.
Chocolate cream syrup for soaking the cake
Such chocolate syrup can be soaked in any dry biscuit. It will give the cake a delicate creamy chocolate flavor. The syrup should be applied to warm cakes while still warm.
Ingredients:
Four yolks;
a tablespoon of water;
300 ml 22% cream;
Beet sugar, refined - 1 tbsp. l.;
200 gr. 74% chocolate.
Cooking method:
1. Separate the yolks from the whites in advance. Place the whites in the refrigerator, and drain the yolks into a clean bowl and leave on the table, covered with a lid.
2. Dilute granulated sugar in water and, stirring, bring to a boil in a water bath. Immediately add the yolks to the hot syrup and beat quickly.
3. Also melt the chocolate broken into pieces in a water bath. Add the resulting chocolate mass to the egg mixture, mix thoroughly.
4. In a chilled bowl, beat the cream with a cold whisk until fluffy and add them to the hot chocolate syrup, mix.
5. Allow the liquid to cool slightly before soaking, or soak cakes that have not yet cooled down.
Orange syrup for soaking a vodka cake with mint
Mint adds its unique refreshing aroma to the orange taste. In the preparation, fresh mint leaves are used, which are infused with the addition of vodka and sugar for about a week.
Ingredients:
Small orange;
30 gr. fresh mint;
200 gr. sugar;
Drinking water - 125 ml;
100 gr. regular vodka.
Cooking method:
1. Thoroughly, under running cold water, rinse the mint leaves. Wipe them dry with a towel and chop them into thin strips with a knife.
2. Dilute the vodka with water, add all the sugar and stir until the crystals are completely dissolved.
3. Pour the chopped mint with the prepared syrup, cover with a lid. Store the container in a cool place for up to 2 weeks.
4. Strain the infused syrup through a sieve and mix with freshly squeezed orange juice.
How to make currant syrup for soaking a jam cake
Currant syrup is used to impregnate the Negro cake, the cakes of which are prepared for jam. It can also be used in the preparation of other biscuit cakes, in combination with sour cream. For cooking, it is not necessary to take currant jam, it can be replaced with any other containing a lot of liquid.
Ingredients:
Sparse currant jam;
50 gr. refined sugar;
Clean drinking water - 250 ml.
Cooking method:
1. Take about a glass of jam. Use a fine sieve to separate the berries. Take half a glass of liquid jam, dilute it with drinking water, add refined sugar and put on moderate heat.
2. In order for the sugar to dissolve well, mix the contents of the pan thoroughly and continuously. Be sure to remove the resulting foam.
3. After boiling, turn down the heat, boil the syrup for a couple more minutes and remove from the stove, cool.
Cherry-cognac syrup for soaking the cake
Prepared from cherry juice and sugar with the addition of cognac. You can use liquid jam and canned cherries in their own juice, and adjust the sweetness with granulated sugar. It is good to use for cherry biscuit cakes in combination with simple sour cream.
Ingredients:
Cognac - 40 ml;
A glass of clean boiled water;
4 spoons of cherry syrup;
Sugar - 50 gr.
Cooking method:
1. Mix cherry juice with cognac and water.
2. Pour the whole measure of sugar, stir and put on intense heat. Still stirring, bring to a boil.
3. Then lower the heat to medium and boil the mass for another three minutes, then remove from heat and cool completely.
Cake impregnation syrups - cooking tricks and useful tips
For the preparation of such liquids, it is better to take fine sugar. Its grains will dissolve faster and better.
To extend the shelf life of a soaked cake in hot weather, increase the amount of sugar.
Before applying the impregnating liquid, determine the condition of the cakes - they are dry or wet, and with what cream you will lubricate. This will help determine the amount of moisture.
If three cakes are used in the formation of the cake, then most of the syrup, about 40%, should go to the top, a little less to the middle, and the bottom is soaked with residues, in a volume of about 20%.
The best method of applying to biscuit blanks is by spraying on both sides of the cake. But this method is not applicable for thick compositions, it is better to apply them with a brush.
To soak the cake well with syrup, it must be placed in the refrigerator for about five hours. Be sure to pack well, otherwise the dessert will be saturated with unnecessary aromas.
For the manufacture of cakes, pastries, rolls and other goodies, a variety of cakes are used. But biscuit is especially popular. It is not surprising that preparing a biscuit is quite simple, it turns out to be lush, tender, and is liked by both adults and children. To give a special taste and softness, the biscuit should be soaked.
How to soak a biscuit - general principles
Impregnation for a biscuit is a scope for the imagination of any culinary specialist. Traditionally, a biscuit is soaked in sugar syrup in a ratio of 1: 2, where 1 part of granulated sugar is used for 2 parts of water. Quite often, wine, cognac, coffee, fruit juices, liqueurs, all kinds of essences and flavors are added to the cooled syrup.
It is important not only to properly prepare the impregnation, but also to impregnate. Here, both the number of ingredients used, as well as the thickness and number of cakes, what cream the biscuit will be lubricated with, whether fruits, nuts and other fillers will be added are important here.
Too liquid syrup, thickened impregnation are common mistakes, carefully selected recipes for biscuit impregnations will help to avoid them, which will give your confectionery masterpiece a truly unique taste and aroma.
1. How to soak a biscuit: vanilla syrup
Ingredients:
vanillin - half a teaspoon;
250 ml of water;
granulated sugar - one glass without a slide;
Cooking method:
Pour water into a small container, add granulated sugar.
Bring the mixture to a boil over low heat, stirring constantly, until the sugar is completely dissolved.
When the syrup boils, remove the foam and remove from heat.
Cool the syrup a little, add vanillin, stir well and soak any biscuit cakes.
2. How to soak a biscuit: berry syrup with cognac
Ingredients:
berry syrup - a little more than one glass;
granulated sugar - 30 grams;
cognac - 20 ml;
250 ml of purified water;
For berry syrup:
blackcurrant jam - five tablespoons;
250 ml of water.
Cooking method:
We cook berry syrup: put jam in a deep metal mug, pour water and boil until bubbles appear over low heat. We remove the foam and turn off the fire. We cool the syrup. Strain through a sieve with small holes.
Pour water into the prepared chilled berry syrup, add sugar and boil over low heat until the sugar dissolves, with continuous stirring.
After dissolving the sugar, remove the fragrant impregnation from the heat, cool, pour in the cognac, mix well.
3. How to soak a biscuit: coffee and milk syrup
Ingredients:
half a glass of milk and purified water;
natural coffee powder - two teaspoons;
sugar - 250 grams.
Cooking method:
Pour coffee powder into hot water. We expose the container to a slow fire, stirring, cook until boiling.
Cool the finished coffee drink a little, insist for several minutes, filter.
In another bowl, mix milk with sugar and boil over moderate heat with frequent stirring.
As soon as the milk boils, pour coffee into it.
The resulting syrup is thoroughly mixed and cooled.
4. How to soak a biscuit: impregnation on boiled condensed milk
Ingredients:
half a glass of boiled condensed milk;
half a glass of sour cream 15% fat;
100 ml of milk.
Cooking method:
Pour milk into an iron mug, boil until the first bubbles appear over medium heat.
We put boiled condensed milk in hot milk, stir well until smooth.
Add fresh sour cream, mix again.
We coat white or chocolate biscuit cakes with prepared hot syrup.
5. How to soak a biscuit: syrup with lemon zest
Ingredients:
purified water - 250 ml;
sugar - four tablespoons;
lemon zest - one handful.
Cooking method:
Pour a glass of filtered water into a small metal ladle, add granulated sugar, boil until foam appears over low heat.
Grind dry lemon zest in a blender.
When the syrup boils, remove the foam, stir, pour in the ground lemon zest, stir well again.
Close the prepared lemon-flavoured syrup with a lid, cool, insist ten minutes.
We filter the impregnation through cheesecloth.
6. How to soak a biscuit: syrup with pomegranate juice
Ingredients:
filtered water - 250 ml;
sugar - half a glass;
one pomegranate.
Cooking method:
Pour water into a container, add sugar, boil until foam appears over low heat.
When the sugar dissolves, remove the pan from the stove, cool the syrup a little.
While the syrup is cooling, take the pomegranate, cut it into four parts, take out the grains.
We squeeze the juice from the grains with a juicer and filter it through cheesecloth.
Pour the resulting pomegranate juice into the chilled syrup, stir well and soak the biscuit cakes with it.
7. How to soak a biscuit: syrup on lemon tincture
Ingredients:
1 glass of purified water;
incomplete glass of sugar;
30 ml lemon tincture.
For lemon tincture:
one small lemon;
half a glass of any vodka.
Cooking method:
2-3 days before preparing the impregnation, we prepare a lemon tincture: wash the lemon, free it from the peel (we do not throw away the peel, it will still come in handy), squeeze the juice from the citrus pulp in any convenient way.
Grind the lemon zest on a grater with fine teeth.
Pour the squeezed lemon juice into vodka, add the zest there, stir well, cover with any lid and leave for 48 hours in a dark place. After we filter.
We prepare simple sugar syrup: pour one glass of water into a small iron or aluminum container, add sugar and boil until a white foam appears over moderate heat. Remove the foam, cool the syrup.
Pour infused lemon vodka into the cooled syrup, mix thoroughly and soak the biscuit cakes.
8. How to soak a biscuit: syrup from fresh berries
Ingredients:
fresh strawberries - 300 grams;
purified water - 350 ml;
sugar - half a glass;
any vodka - a full glass.
Cooking method:
Wash the strawberries in a colander with running cold water. We remove the cuttings, greens.
We make puree from prepared berries using a blender.
The resulting slurry, together with the juice, is mixed with sugar and vodka, put on low heat and boil until boiling, about five minutes.
Remove the foam, mix well, turn off the heat, cool, filter and soak the biscuit dough cakes.
9. How to soak a biscuit: honey-sour cream impregnation
Syrup Ingredients:
250 ml of water;
any thick honey - 100 grams;
Ingredients for sour cream:
1 small jar of sour cream 15% fat;
granulated sugar - half a glass.
Cooking method:
Pour filtered water into an iron mug.
Add a little honey to the water, stir until dissolved.
We prepare sour cream liquid cream: pour sugar into sour cream, mix well with a whisk so that the sugar dissolves.
First, soak the biscuit dough cakes with honey syrup, and then with sour cream.
10. How to soak a biscuit: orange-lemon impregnation
Ingredients:
two oranges;
one lemon;
lemon zest - two pinches;
orange peel - two handfuls;
granulated sugar - half a glass.
Cooking method:
Remove peel from oranges and lemons.
Soak the zest separately in hot water for a few minutes so that they do not taste bitter.
Grind the soaked zest with a blender or on a grater with fine teeth.
We cut the fruit into pieces and squeeze the juice out of them through a juicer.
Pour the resulting lemon and orange juice into a saucepan, add the zest and cook for five minutes until the liquid is reduced by half.
We filter the boiled syrup through gauze, cool and soak the cakes with it. If desired, a couple of pinches of vanillin can be added to the cooled syrup.
How to soak a biscuit - secrets
If you like moist biscuits but don't like overly sweet syrup, just change the proportions. Prepare the impregnation in a ratio of 1:3. Added starch will add viscosity to the syrup: it is enough to take one teaspoon of starch for one liter of finished syrup.
In addition to water, you can also use juices, milk and even thawed ice cream. It is permissible to add berry, fruit syrups, and alcohol to any of these bases.
The simplest impregnation, which does not require absolutely no preparation, is a syrup of canned fruits: pineapples, strawberries, apricots, peaches - any of them is delicious.
When using alcohol for impregnation, be careful: for example, cognac or red wine will give a light biscuit an ugly shade. Therefore, choose them for impregnation of chocolate, coffee cakes. For light ones, liqueurs and dessert wines are good.
If you want the biscuit to keep its freshness for as long as possible, use more sugar, which will act as a preservative here.
Soaking a biscuit with a spoon is not very convenient, somewhere you can underfill, but somewhere, on the contrary, overfill. Therefore, use a spray bottle or a pastry brush. You can take an ordinary plastic bottle, in the lid of which small holes should be made.
If your cake consists of several biscuits, soak them like this: the bottom cake is minimal, the middle one is standard, the top one is plentiful. Then the cake will be soaked evenly.
Accidentally poured a lot of impregnation on the biscuit? Do not worry. Just wrap the cake for a while in any clean cloth, it will absorb excess liquid.
Ingredients:
- Vodka "Finland" - 50 ml
- Homemade pear jam (can be replaced with any other jam, apple for example) - 2 tbsp. spoons
- Boiled cold water - 250 ml
Mix all the ingredients and pour over the cooked biscuit.
Ingredients:
- Sugar - 5 tbsp. spoons
- Liqueur, or tincture, or Water - 7 tbsp. spoons
- Cognac - 1 tbsp. a spoon
Pour sugar into a saucepan, pour water. While stirring, bring the syrup to a boil. Then cool it and introduce aromatic substances: any liquor or tincture, vanillin, cognac, coffee infusion, any fruit essences, the main thing is not to overdo it with the essence, it turns out very bitter
Ingredients:
- Butter - 100 gr
- Cocoa powder - 1 tbsp. a spoon
- Condensed milk - 1/2 can
Impregnation is prepared in a water bath. To do this, pour water into a large saucepan, put it on fire. And inside a large saucepan, put a saucepan of a smaller diameter, in which to prepare the impregnation.
Put all the impregnation ingredients in a smaller saucepan, cut the butter into pieces so that it melts faster.
To stir thoroughly. But do not bring to a boil. Impregnate the cake with hot impregnation.
Ingredients:
- Currant syrup - 1/2 cup
- Sugar - 2 tbsp. spoons
- Water - 1 glass
Mix all the ingredients, bring to a boil and cook over low heat until the sugar dissolves.
Ingredients
- Sugar - 250 gr
- Water - 250 ml
- Cahors - 2 tbsp. spoons
- Lemon juice - 1 teaspoon
- Vanillin
Boil water in a saucepan, add sugar, stir until completely dissolved.
Bring the syrup to a boil, add vanilla and lemon juice.
Ingredients:
- Water - 1 glass
- Cognac - 1 tbsp. a spoon
- Ground coffee - 2 tbsp. spoons
- Sugar - 1 cup
Pour sugar with water (half a glass) and heat until the sugar grains dissolve; bring the dissolved syrup to a boil, boil coffee in the remaining amount of water (half a glass). Then strain the coffee and pour it into the sugar syrup together with the cognac into the pure coffee infusion.
Ingredients:
- Condensed milk - 1 can
- Water - 3 glasses
- Vanillin
Mix all the ingredients until smooth and soak the cake
Ingredients:
- Cherry juice - 1/3 cup
- Sugar - 1-2 tbsp. spoons
- Cognac - 3-4 tbsp. spoons
- Water - 1/3 cup
Dissolve sugar in water and mix with the rest of the ingredients.
Ingredients:
- Finely chopped peel of one orange
- Orange juice - 1/2 cup
- Sugar - 1/4 cup
Combine all ingredients in saucepan. Cook over low heat until the sugar dissolves. Reduce heat and cook uncovered for another 15 minutes or until syrup is reduced by half. Soak the cakes warm.
If the impregnation is liquid, I simply pour it into a spray bottle, which I bought specifically for this purpose, and spray the biscuit, and it is impregnated evenly and you can never make a mistake with the dosage
To improve the taste and aroma of biscuit cakes, pastries, and rum broads, as well as to give them juiciness, sweet flavored sugar syrups are used, which are impregnated with these products. Syrups used for soaking contain an average of 50% sugar. They are prepared from sugar and water, taken in approximately equal amounts (for 4 tablespoons of sugar, 6 tablespoons of water are taken).
Biscuit products with cream are flavored with soaking syrup with vanilla, cognac, white dessert wine, coffee.
For biscuit products with fruit fillings, sugar syrup with fruit flavors is used and, if necessary, slightly acidified with food acids.
After baking, it is advisable to keep the biscuit and the woman for at least 7 hours, and then soak it. Otherwise, they get soaked from syrups for impregnation, become flabby and fall apart. In the process of impregnation, sugar syrup is used in a state cooled to room temperature.
Basic syrup for soaking
Place sugar and water according to the recipe in a saucepan. While stirring, bring the syrup to a boil and remove the foam. Then cool the syrup (below 40 degrees), add flavorings to it and mix. It is impossible to aromatize the syrup in a hot state, as this will lead to the volatilization of aromatic substances from it.
Fresh and canned fruit juices, cognacs, liqueurs, vodka tinctures, liqueurs, grape wines, fruit syrups, essences, etc. are used for flavoring. When adding juices, be careful not to thin the sugar syrup too much.
In the flavored soak syrup recipes below, the dosage of additives, i.e. flavoring and flavoring substances, designed for the main syrup, made from 4 tbsp. spoons of sugar. If the amount of sugar in the syrup is different, the dosage of additives should be adjusted accordingly.
Apricot syrup for soaking
Add to the main syrup 1 tbsp. a spoonful of apricot liqueur or apricot tincture.
apple syrup
Add to the main syrup 1 tbsp. a spoonful of apple tincture.
Rum syrup
Add to the main syrup 2 teaspoons of strong dessert wine and a few drops of rum essence or 1 tbsp. a spoonful of rum
Coffee syrup for impregnation
Add to the main syrup 2 tbsp. spoons of infused coffee. The syrup can be used to soak coffee biscuit cake or coffee biscuit cakes.
cognac syrup
Add to the main syrup 2 tbsp. spoons of cognac
Lemon syrup for soaking
Add to the main syrup the juice squeezed from 1/2 lemon and the juice from the zest from 1/2 lemon or 1 tbsp. a spoonful of lemon tincture or lemon liqueur.
Grape syrup for soaking
Add to the main syrup 1 tbsp. a spoonful of any grape white wine, such as table, port, Muscat, Riesling, Aligote, or amber-colored wine - Madeira, Sherry, Marsala.
vanilla syrup
To the main hot syrup add 5 - 6 vanillin crystals or a quarter of an unbroken vanilla stick, or 2 g of vanilla sugar. To the chilled basic syrup, you can add 1 tbsp. a spoonful of vanilla liqueur.
orange syrup for soaking
Add to the main syrup juice squeezed from 1/2 orange, and juice from the zest from 1/2 orange or 1 tbsp. a spoonful of orange juice.