Syrup for biscuits: sugar and chocolate seeped into homemade spirits.

Technologies

The soaking for the biscuit cake is an important moment in the preparation of dessert masterpieces.

There are many options, just soak the biscuit so that it becomes juicy, aromatic and savory.

How to add the base to the dessert?

There are various ingredients that may leak into the cake layer.

It is best to use specially prepared syrup for soaking cakes.

Before applying the syrup, check the base for dryness, even if the “wet” is out, the less caramel mass will be needed.

The best option is to apply the syrup with a special spray bottle.

However, you can quickly use a standard silicone foam.

An important rule is not to allow the hot cakes to soak through.

After culinary manipulations, you need to put the biscuits in the refrigerator for 5-6 years.

Come on, let's figure it out ourselves and how to make the cake.

For preparation, take 10 g of cavy, 50 g of cucumber, 250 ml of dill, 20 ml of rum (for the eggplant).

First brew a cup of aromatic beef cava, then add the indicated amount of sweetener to the drink and mix well.

Cool the cava to room temperature, add rum.

After the licorice mixture has completely cooled, apply it to the prepared crust using a silicone spray.

Infiltration for biscuit from milk

The recipe requires 75-85 ml of milk, 250 g of cucumber.

The milk boils, sizzles with pulp, and the ingredients become condensed.

Cool the prepared sumish and serve for dessert.

With cherry juice

This fruit oozes out to saturate the taste of chocolate confectionery vishukuvan.

You need 50 ml of cherry juice, 35 g of cucumber, 200 ml of water (boiled, chilled).
To add a hint of honey to the cake, add 50 ml of cognac.

The cherry tarts are heated, after which they are mixed with the malt and the mixture is completely dissolved.

Add water and cognac to the otriman masa.

Laugh, vikorist for recognition.

Pom'yakshuvach for biscuit with jam

For the recipe, take 60 ml of any kind of jam for your taste, 250 ml of water and 50 ml of cognac (I’ll tell you for the bazhannyam).

Cook for anyone, but not for yourself))

Zmist

The prepared confectionery product has its own subtleties.

For a sponge cake, the moisture that soaks through and soaks the cake is extremely important.

The curing for the biscuit is more varied, which is why the skinned cake takes on a special relish.

Syrup with water and cucru

It is extremely easy to use the prepared cherry syrup to soak the biscuit.
It is ideal to eat with any berries, fruits or creams.
Lemon juice or berry jam is added to add a slight sourness.

Ingredients:

tsukor – 8 tbsp.
spoon;
water – 13 tbsp.
spoon;

juice of lemon – 2 teaspoons.

Cooking method:

Syrup with water and cucru

Combine the zucchini with water in a small saucepan, stir, and put on fire.
Add|add| lemon juice, cook until boiling.
When the water boils, pour it over until the turmeric is completely broken, soak it in.

Ingredients:

Give a little chill.
Grind the cut pieces to make 2 cake layers.

Milk syrup

To extract the milk syrup, boil the milk, zukor and vanilla at once, removing the aroma from the milky mixture for the biscuit.

Syrup with water and cucru

Original milk is often replaced with condensed milk, it gives more rich flavor.
Vanilla powder can be replaced with rum essence, which is not suitable for cakes with tropical fruits.
water – 250 ml;
condensed milk – 200 g;

Ingredients:

Essencia romova – 2-3 drops.
Dissolve condensed milk in water and bring to a boil.
Once it boils, stir, add the essence, and cool the bits.

Kavova leaked

An alternative option is what is the frosting for a sponge cake.

Syrup with water and cucru

Cook it on the basis of rosemary or custard cava.
The other option is shorter, because natural kava gives the viruses a more pronounced and sophisticated flavor.
Cognac or cognac alcohol is given to the bajans.

Ingredients:

kava – 2 teaspoons;
water – 1.5 bottles;

cognac – 40 ml;

Chocolate biscuit harmonizes well with caramel infusions.

To prepare this, the original condensed milk replacement needs to be boiled, it will provide a caramel note.

During the cooking process, stir the head continuously to remove burning.

Amidst the diversity of sponge cakes, classic and new-fangled recipes, sponge cake does not lose its popularity.
The soft taste and rich consistency will rob you of your favorite sweets of lasuns of any age.

Moreover, for children, biscuits themselves are better suited to other desserts: they have a minimum of ingredients, and only natural ones, and the soft structure is easy to chew. Summer people give preference to biscuit doughs and cakes for the same reason.
And all other lovers can allow themselves to indulge in traditional sponge dough in savory, aromatic and decorative ways. The simplest and most universal is soaking biscuit cakes with syrup.
An accessible and simple method is suitable for a large number of options. Pour two tablespoons of cognac into the cherry syrup, let it cool and stir until completely combined.
The option of rum and bourbon instead of cognac is also gaining popularity. Cavo syrup for biscuit.
Pour a small cup of freshly brewed espresso into the bowl containing the chilled syrup. You select the perfect syrup for drizzling the chocolate biscuit.
Citrus syrup for biscuit. Stir the zest and fresh juice without pulp of lemon, lime or orange into the base syrup.
Fruit syrup for biscuit. Try some natural juice or use a rare jam without pulp and a brush to impart the color and aroma of fruit to the cucumber syrup.
Apricot, cherry and pomegranate juices are especially good for this. Chocolate syrup for biscuit.

Brew rich cocoa or simply dissolve chocolate powder in the main syrup.
Liquor syrup for biscuit.

All liqueurs wonderfully add flavor to the lemon syrup.
When coconut is added, the Baileys and Cointreau ooze becomes even maltier.

Cake is an indispensable attribute of most saints.

Despite the large number of confectionery shops, the gentleman is willing to prepare the pastry on his own.

Homemade biscuit cakes are even more popular.

And it’s not surprising, baking biscuit is difficult, but it comes out easy and delicious.

To make the cake or make sure the dough is still moist, let the mixture ooze out.

Let's figure out how to prepare it.

Classic biscuit is prepared without adding oil.

Its nutrition is ensured by well-beaten egg whites.

A simple biscuit is a little dry, so to give it more pulp, vikorist is leaked.

In addition, it allows you to add a new flavor to the cakes.

The basis of the leakage is sweet syrup, and from the outside it can be thick.

For example, you can add kava chi chocolate.

And if the dessert is intended especially for older adults, aromatic alcohol is often added to the mixture.
There is relish in all varieties, whether you like a more voluminous biscuit or a dry one.

When preparing a classic sponge cake, follow the same proportions - 1 part sponge cake, 0.6 parts drained and 1.2 parts cream.

Please! To soak 1 kg of biscuit, you need 600 ml of syrup.

Cucumber syrup can be flavored with basil.

Milk syrup

You can add citrus zest, vanilla extract or, for example, midday syrup.

The fragrant cava oozes to give the biscuit a subtle taste.
For preparation, you can use melena or rosemary kava.
1 bottle of water;

5-6 tbsp.

tsukru;

3 tsp.

chalked or rosemary kava.
We brew kava in any manual way.
You can cook it in Turkey by mixing kava and cucumber.

Can be brewed in a French press.

We are processing, and our leak is ready.

To prepare with rozchina kava, you need to boil the cherry syrup first, and then stir the rozchina kava into the hot syrup.

Leaked milk

The cakes, soaked with syrup from milk, have a delicate taste, but such a cake has an important preservation term.
1 bottle of milk;
80 gr.
cucumber piska;

vanillin - for eggplants.

Pour the milk into a saucepan, add the zuccor and cook over low heat, making sure that the zuccor does not sink to the bottom or burn.

Bring the milk with the cucumber to a boil.

Vanillin is added to the eggplants.
Then remove from the heat and let cool to room temperature.
Carefully remove the foam that has settled, or process our syrup.
Leaked condensed milk

You can firstly boil the milk to thicken it.

The simplest option for infiltration: the milk used to thicken the milk must be diluted with hot water to extract the thick syrup.

Another recipe is more complex; for preparation you need more tops (20-30%) and primary milk.

200 gr.

either boiled or boiled milk, thickening|thickening|;
1 tsp.
2 tbsp.

lemon juice.

The water is boiled and cooled, it will be quite hot, but do not scorch it.

Stir the honey in water until completely dissolved.
Then add lemon juice and mix well.

The leak is ready.

Please! Prosochennya z varennya

It’s very easy and simple to make delicious juice from the jam.

By choosing different types of jam, you can taste the different taste of the seepage.

150 ml jam;
200-250 gr.
Varennya

Water is mixed with the boiled mixture, heated until boiling, simmered at low boil for 3 minutes and processed.

The leak is ready.

If the jam is made with other soft berries (for example, from blackberry), the syrup does not need to be processed.

There is no need for berries to decorate the cake.
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Leaked zi sour cream

If you have found sponge cakes oozing with syrups, try making some oozing with sour cream.

This option can be used for charlottes or simple biscuit pies.

The vikorystyanny oozing allows the cream not to be vikorized, the vikor is even more tender and savory.

500 gr.

sour cream;
20 gr.
vanilla zucru;
80 gr.

cherry sand.

A very vanilla and delicious tsukor.
Boil the mixture with sour cream and mix well.
Place the leaked dishes in the refrigerator overnight so that the curd is completely dissolved.
Pour tsukor into a saucepan and fill it with water.

Bring the syrup to a boil, stirring.

Then cool it and add aromatic ingredients: be it liqueur or tincture, vanillin, cognac, cava infusion, or fruit essences.
3. Chocolate leak:
Oliya vershkove - 100 g

- Cocoa powder – 1 tbsp.
l.
- Condensed milk - pvbanks

The juice is prepared in a water bath.

For this you need to pour water into a large saucepan and place it on the fire.
And in the middle of the large saucepan, place a saucepan of smaller diameter in which to prepare the juice.
Place all the ingredients in a small saucepan, oil | butter | cut into small pieces so that it melts quickly.

Mix thoroughly.

Do not bring the ale to a boil.

I'm a vikory mixer.
Let the cake soak through the hot soaked water, the cake is warm or the cake is hot.
4. Smorodinovo oozing for varennya cake:
Currant syrup – 0.5 bottles
- Zukor – 2 tbsp.

l.
- water - 1 bottle.
This is what we need for the “Negro at the Pine” cake.

It can also be used in other cakes with sour cream.

The preparation is more standard.
Mix all the ingredients, bring to a boil and simmer over low heat until the pulp is broken.
5. Soaking for the cake:
Zukor - 250 g

- water - 250 ml

- Cahors – 2 tbsp.

- lemon juice - 1 tsp.

- Vanillin.

Boil water in a saucepan, add the zukor, stir until smooth.

Bring the syrup to a boil, add vanilla and lemon juice.

Cool the prepared syrup.

6. Cavo syrup:

Water – 1 bottle

1 bottle of dill + fresh lemon, cut into slices + 3 teaspoons of zucru + vanilla.

Let it brew, just to cool it down.

Limoni ate, vikoristed the countryside.
12. Orange syrup:
The skin of one orange is shaky

- orange juice - 1/2 cup

- Zukor - 1/4 cup

Place all ingredients into a saucepan.