How to prepare syrup for impregnation of biscuit

Almost all pastries are made on the basis of biscuit. The difference lies only in the thickness, density and the presence of additional components in the composition. You can safely assume that sponge cake refers to the basics of cooking. If you make the dough correctly, baking will be gentle and airy. They supply the base with various taste impregnations, be it chocolate, lemon, mint, orange. Depending on personal preferences, the final result also varies.

Biscuit syrup: classics of the genre

• drinking water - 180–190 ml.
• granulated sugar - 125 gr.

1. Pour water into a saucepan, send to the stove. Set the fire on the average, wait for the first bubbles. As soon as boiling begins, add sugar.
2. Do not stop stirring the contents, reduce the burner to the minimum.Now you need to wait for the dissolution of the grains, then you can turn off the stove.
3. Cool the impregnation to room temperature by slightly covering the dishes with a lid. You need to achieve an indicator of 36-38 degrees. For convenience, use a pastry thermometer.
4. You've got sugar-based biscuit syrup. As a flavoring can be your favorite liqueurs, liqueurs, juice from berries or fruit.

Cocoa Syrup

• condensed milk (not boiled) - 175 gr.
• butter - 90 gr.
• cocoa powder - 35 gr.

1. To start build a water bath. Prepare a pot of medium diameter, pour into it plain water and send it to the stove. Take the second heat-resistant container, insert it into the first one, resting on the handles.
2. The bottom of the last tank should be immersed in water. It is in this dish will be placed the ingredients for the syrup. Now chop the butter into cubes, rub with cocoa powder.
3. Move the ingredients to the pan, stir, wait for thawing. When the oil takes a liquid form, begin to slowly introduce condensed milk. Stir, simmer until first boiling.
4. Next, remove the dishes from the water bath, work through the contents of a blender or mixer.The syrup should rise and become denser. Cool the impregnation to the temperature of the cake, use as intended.

Coffee syrup with cognac

• granulated sugar - 60 gr.
• filtered water - 190–200 ml.
• ground coffee (loose) - 45-50 gr.
• Cognac - 25 gr.

1. Prepare a stewpan or make coffee in a Turk. In the first case, move the bulk composition in a bowl, heat it on the stove, fry for 1 minute.
2. Boil water in a separate bowl or kettle, pour liquid coffee. Set the fire to medium level, boil until the first boil. When this happens, remove the saucepan and wait for the foam to drop.
3. Repeat 2 more times, then cover the coffee with a lid and leave for a quarter of an hour. After the passage of the allotted time, skip the drink through cheesecloth, we will not need the thick.
4. Pour sugar into the coffee, again put to boil. Wait for the beginning of the bubbling, stir. Sand crystals should melt completely. Check the composition for the absence of grains.
5. When the sugar has melted, remove the syrup from the fire, let it cool to a temperature of 38-40 degrees. Then pour brandy into the mixture, mix, proceed to the soaking of the cake.

Orange Juice Syrup

• orange peel - 70 gr. (from 1 fetus)
• granulated sugar - 60 gr.
• orange juice (freshly squeezed) - 120 ml.

1. Grate the rind on a medium or small section grater, you can also grind it in a blender / meat grinder. Move the chips into the pan, add citrus juice.
2. Put on a small fire, cook for 3 minutes. After this time, pour in the sugar, stir and strain the mixture until the grains dissolve.
3. Now boil the impregnation for another 8 minutes, the composition should become less voluminous. If necessary, increase the duration of exposure on the plate. Strain the syrup, soak them biscuit biscuits.

Strawberry syrup

• fresh strawberries - 280-300 gr.
• drinking water - 300 ml.
• granulated sugar - 45 gr.
• Cognac - 50 ml.

1. Rinse the strawberries under the tap, then transfer to a sieve. Allow the fluid to drain. Send the fruit into a blender, turn it into a puree. Move the contents to 5 layers of cheesecloth, squeeze the juice.
2. Now you need to send the remnants of the cake in a saucepan, mix with sugar and water. Content is put on a slow fire and cooked for at least 7 minutes.
3. This period is necessary for the dissolution of sand granules, without which the preparation of syrup becomes impossible.Next, filter the composition through a sieve or cheesecloth, you should get a homogeneous liquid.
4. Add strawberry juice to the mixture, stir and boil again. Allow the impregnation to cool to a temperature of 33-36 degrees, then use it for its intended purpose.

Lemon syrup

• drinking water - 245 ml.
• vanilla sugar (optional) - to taste
• lemon - 0.5 pcs.
• sugar - 55 gr.

1. Rinse half citrus, mash in a mash with a blender or grater. Send the pulp and zest to the saucepan, add boiled water. Insist the product for about a quarter of an hour.
2. Now work the composition with a pestle for potatoes, so that residues of juice come out of the pulp. Strain the broth several times through cheesecloth. Pour vanillin and sugar into the resulting infusion.
3. Turn the burner on to low power, boil the base of the syrup on such a fire. The duration of heat treatment is 10 minutes. Stir, turn off the burner.
4. Allow the infusion to cool to 35 degrees. It is important to bring the impregnation to homogeneity. It should not be free to float grains of sugar and vanilla.

The basis of the syrup for biscuit is water and sugar.Classical impregnation turns out moderately sweet, not cloying. You can cook it or use other recipes with the addition of cocoa powder, orange zest, lemon, strawberry, natural coffee, brandy. Syrup is often accompanied by liqueur, rum, currant or pineapple juice.

Video: impregnation (syrup) for sponge cake