To prove to everyone your culinary skills and personally establish yourself as a rather talented confectioner, you need to cook a biscuit cake. Spoiling a mountain of food, we still achieved lush cakes, and now we have a new task - how to make a biscuit juicy and prepare an impregnation for it. In general, the role of this additive to sweet pastries is quite extensive: it moisturizes the product and makes it more fragrant, giving certain notes of taste.
Almost every biscuit masterpiece must go through a “wet” treatment. This allows, first of all, to save consumers from having to choke on a dry cake, pastry or rum woman. Secondly, such measures allow you to increase the shelf life of the product, and thirdly, the syrup for soaking the biscuit is capable of both making the taste of the confectionery more saturated and bright, and disguising the egg flavor, because the dough, as you know, has a rather impressive the number of eggs.
To deal with the selection of aromatic liquids for baking, you need to initially decide on the filling for our dessert. If in the future we consider options with cream layers, then our choice in the “wet” issue will undoubtedly be syrups: vanilla, cognac, milk, honey and coffee.
For those products where jams, jams, marmalade and other fruit and berry sweet masses are used as a filler, it is better to take fruit, sugar and alcohol syrups.
However, again, a reasonable question may arise regarding those delicacies that are a full-fledged product "without cuts", for example, rum baba or cake. In this case, what is better to soak a classic or chocolate biscuit? Cognac and rum impregnation is rightfully considered the most versatile moisturizer, and that’s what you can take for such “buns” and even for a cake. In addition, coffee, honey and sugar decoctions will be a great addition to them, just like fruit syrups.
When passing the course of a young confectioner, we should definitely master the lesson on moistening biscuit cakes, otherwise all our previous efforts and merits will go to waste. To do this, we must familiarize ourselves in detail with the options for preparing various syrups.
In general, if you don’t want to bother too much, then you can use the classic sugar impregnation for a biscuit from refined sugar and water, taken in a 4: 6 ratio and cooked until the sweet crystals are completely dissolved, as a basis, and already based on this broth, add aromatic inclusions to obtain necessary impregnation.
To prepare a simple syrup, you can do with vanilla or lemon juice as a fragrance. However, we are not looking for easy ways, so we will prepare each wetting consistency strictly according to an individual recipe.
However, it is not enough just to boil a fragrant liquid, it is also necessary to observe the technical parameters for processing biscuits. For example, an extremely important aspect is the observance of the time regime for holding the finished baking before wetting, which is about seven hours. If patience is not your strong point, and you still “sinned” by moistening the future cake ahead of time, then, alas, the cakes threaten to fall apart, and the product itself loses its attractiveness, and the taste characteristics “suffer” significantly.
In addition, the process of applying the aromatic solution is important. But first things first. To begin with, let's take a quick look at the recipes for the most popular syrups.
We heat sugar and water and boil a little until syrup is formed, after which we turn off the brew and add alcohol to it. From the declared proportions, 300 g of impregnation is obtained at the output.
Cooking:
Usually such a biscuit "moisturizer" is prepared with the addition of alcohol-containing drinks, but not every parent dares to feed their offspring with such a cake, so we will prepare a harmless "sober" syrup.
We skip the strawberries through the juicer. Mix the resulting cake with sugar and water, cook for 5 minutes over low heat, then filter and mix with strawberry juice. Boil the fragrant liquid again for no more than 3 minutes and cool.
Ingredients:
Preparation of coffee syrup for impregnation of biscuit:
Sugar must be mixed with 125 ml of water and heated until the grains of sand are completely dissolved, and as soon as the sweet liquid boils, turn it off. Now let's brew coffee in the remaining amount of water, and after boiling, set the Turk aside for 20 minutes, so that the broth is saturated with coffee aroma and cools down a bit. After the allotted time, filter a strong drink, cool and mix with cognac and syrup.
Probably the simplest biscuit impregnation is made from condensed milk. Even a baby can handle this task. All you need to do is dilute a jar of sweet, thick milk with 750 ml of boiling water, ennoble everything with vanilla or cinnamon, cool and process the cakes.
If there is no ready-made condensed milk at home, then you can prepare an impregnation from boiled milk (2-3 tbsp.) And 1 tbsp. granulated sugar.
Among all exotic fruits, the most fragrant, of course, are citruses, and this is easy to see. Here, for example, is a great recipe for making orange or lemon syrup to soak a biscuit, it is ideal for a “tropical” roll or “fruit and berry” cake. For both fruits, the cooking method is identical, the only difference is in the selection of juice.
Ingredients:
Cooking:
Before crushing citrus fruit skins, soak them in boiling water for 15 minutes to remove bitterness.
We mix all the ingredients in a saucepan and put on fire, where all this fragrant splendor will be boiled at a minimum temperature of about 15 minutes. After that, we filter the brew in order to extract the cake from the peel, cool it and use it for its intended purpose.
How delicious is the combination of honey syrup and sour cream, together this impregnation gives the confectionery a magical taste and indescribable tenderness.
Preparing such a combination is quite easy, for syrup you just need to dilute honey in a small amount of water, the proportions should be selected based on the consistency of bee nectar. If it is quite liquid, then for every 2 tbsp. product should account for 1 tbsp. water, the impregnation itself should be somewhat thick.
Having moistened the cakes, we now need to grease them with cream, which is prepared by mixing a small amount of sugar with sour cream.
Jam, for sure, is available in every home, and from this product loved by Carlson, you can cook an excellent syrup in a matter of minutes, which goes well with butter and sour cream. Moreover, we have a chic choice of taste for future impregnation: raspberry, blackcurrant, blackberry, peach or apricot ... everything is stuffed in the closet of a handy hostess.
We will need:
Cooking:
This syrup does not need to be boiled, all the ingredients are simply combined, mixed until the sugar dissolves, and then topped up with water to a volume of 250 ml.
Having prepared the syrup to their liking, many hastily rush to the biscuit masterpiece and begin to relish it with liquid, mistakenly believing that the more soaked, the tastier and juicier the cake will turn out.
You can’t argue that it will turn out juicy, especially when the gaze rests on a real biscuit “blotter”, from which a whole puddle of sweet liquid remains on the plate, and the confectionery “monster” itself looks “tired” and tends to collapse on the side. The picture, it should be noted, is not a pleasant one, especially if we recall all this thorny path along which we went in achieving beautiful, even and fluffy cakes.
Stop, stop, stop, curb your impatience, because we are almost close to the finish line of our epic. And in order for the result to be stunning, in a good way, you need to follow the instructions, which will tell you how to properly soak the biscuit.
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