How to make syrup for soaking biscuit

Almost all confectionery products are prepared on the basis of a biscuit. The difference lies only in thickness, density and the presence of additional components in the composition. You can safely assume that the biscuit belongs to the basics of cooking. If you cook the dough correctly, the baking will be tender and airy. They provide the base with various flavoring impregnations, be it chocolate, lemon, mint, orange. Depending on personal preferences, the final result varies.

Biscuit syrup: a classic of the genre

• drinking water - 180-190 ml.
• granulated sugar - 125 g.

1. Pour water into the stewpan, send to the stove. Set the fire to medium, wait for the first bubbles. As soon as seething begins, add sugar.
2. Do not stop stirring the contents; reduce the burner to a minimum. Now you need to wait until the grains dissolve, 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 confectionery thermometer.
4. You have received sugar-based biscuit syrup. Favorite liquors, liquors, juice from berries or fruits can serve as flavorings.

Cocoa Syrup

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

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

Coffee syrup with cognac

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

1. Make a stewpan or make coffee in a Turk. In the first case, move the bulk composition into the dishes, heat on a stove, fry for 1 minute.
2. Boil water in a separate bowl or teapot, pour coffee liquid. Set the fire to medium level, cook until the first boil. When this happens, remove the stewpan and wait for the foam to lower.
3. Repeat 2 more times, then cover the coffee with a lid and leave for a quarter of an hour. After passing the allotted time, pass the drink through cheesecloth, we don’t need thick.
4. Pour sugar into the coffee, put it in a brew again. Wait for the drilling to begin, stir. Sand crystals should melt completely. Check composition for grains.
5. When the sugar has melted, remove the syrup from the heat, let it cool to a temperature of 38-40 degrees. Then pour cognac into the mixture, mix, proceed to soak the cakes.

Orange Juice Syrup

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

1. Rub the peel on a grater of the middle or small section, you can also grind it in a blender / meat grinder. Move the chips into the pan, add the citrus juice.
2. Put on a small fire, cook for 3 minutes. After this time, add sugar, stir and simmer 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 exposure time on the stove. Strain the syrup, soak them with sponge cake.

Strawberry syrup

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

1. Rinse the strawberries under the tap, then transfer to a sieve. Allow fluid to drain. Send the fruits to a blender, mash. Move the contents to 5 layers of gauze, squeeze the juice.
2. Now you need to send the rest of the cake to the pan, mix with sugar and water. The contents are put on low heat and cooked for at least 7 minutes.
3. This period is needed to dissolve the granules of sand, without this, the preparation of syrup becomes impossible. Next, filter the composition through a sieve or gauze, you should get a homogeneous liquid.
4. Add strawberry juice to the composition, knead and boil again. Allow the impregnation to cool to a temperature of 33-36 degrees, then use it as intended.

Lemon Syrup

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

1. Rinse half of the citrus, chopped mashed potatoes with a blender or grater. Send the pulp and zest to the saucepan, add boiled water. Infuse the product for about a quarter of an hour.
2. Now work out the composition with the potato pestle so that the remaining juice comes out of the pulp. Strain the broth several times through cheesecloth. Pour vanillin and sugar into the resulting infusion.
3. Turn on the burner at low power, cook the syrup base on such a fire. The duration of the heat treatment is 10 minutes. Stir, turn off the burner.
4. Let the infusion cool to 35 degrees. It is important to bring the impregnation to uniformity. Granules of granulated sugar and vanillin should not float freely in it.

The basis of the biscuit syrup is water and granulated sugar. Classical impregnation turns out to be moderately sweet, not sugary. You can cook it or use other recipes with the addition of cocoa powder, orange zest, lemon, strawberries, natural coffee, cognac. Syrup is often accompanied by liquor, rum, currant or pineapple juice.

Video: impregnation (syrup) for biscuit cake