2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Many pastries and cakes require the filling of marshmallows with sugar syrup. The basic rule is that one of the two must be cold - either the marsh or the syrup.
A better option is to leave the syrup to cool to room temperature and pour it over the marsh, which has remained for at least four hours after baking.
Otherwise, the baked dough may soften and turn into a mush. The syrup is prepared by mixing sugar and water in a ratio of two parts sugar, three parts water.
Stir and place on the hob but so that it is heated on one side only. Foam will collect on the opposite side of the container and must be removed periodically.
When the formation of foam stops, put the pan on high heat and boil to form a sugar syrup with the required density. If desired, you can add rum essence or vanilla to the syrup.
Do not flavor hot syrup, as the aromatic substances will evaporate from it in seconds. Fruit juices can be used to flavor the syrup.
Juices should not be overdone, as this can dilute the syrup too much and make it watery, which will cause the cake to flake.
You can flavor sugar syrup with wine. Use one tablespoon of white wine or rose. You will get lemon syrup by adding the juice of half a lemon.
You can use a tablespoon of lemon liqueur instead of lemon juice. Cognac also gives a superb aroma - add two tablespoons of cognac.
Sugar syrup for cakes can be flavored with coffee - you need two tablespoons of very strong and thick coffee. This syrup is used for cakes and pastries with a topping of coffee.
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