Biscuit is the basis of many pastry masterpieces. But it’s not enough to cook a gentle and airy biscuit, you still need to make it tasty. In order for the confectionery product to acquire a juiciness and a unique taste, it is worth taking care of the impregnation for the biscuit. Confectioners know many options for the preparation of a component confectionery. Some recipes require special skills, but even a novice will be able to cope with the preparation of impregnation in the main.
How to make a sponge cake tender and juicy
Sponge cake is an airy dough, which in the process of preparation requires special attention and a clear aging of the recipes. But at the time of baking, moisture evaporates from the dough. This makes the cakes excessively dry, a note of originality in taste is lost.
In the process of preparing a pastry masterpiece, it is worth combining the taste of cream, biscuit and impregnation. Currently, impregnations prepared on the basis of elite alcoholic beverages are mainly used. This component will add piquancy and originality to the taste of the dessert, softening the cakes for the cream.
In order not to spoil the biscuit, you need to strictly adhere to the proportions at the time of application of the impregnation on the cakes. The ideal proportion is 1 part biscuit to 0.7 part impregnation and 1.2 part cream.
What kind of impregnation is better to cook at home
With the development of confectionery art, methods for preparing and processing sweets from this type of dough began to evolve. To avoid dry cakes, in addition to cream, they also began to use impregnation for biscuit.
Any impregnation for biscuit at home is very simple. In this case, special devices or ingredients are not needed. Most often, it is syrup that acts as an impregnation. The most standard option is sugar concentrate, which is prepared in 15 minutes. To diversify the taste characteristics, add minor components: zest, alcohol, confectionery spices, flavorings.
The recipe for a classic biscuit impregnation
The problem with the preparation of the impregnation does not occur. Sometimes, due to lack of experience, the result may be inappropriate. The consistency may be too thin or, conversely, thick and viscous. In order to avoid annoying mistakes, you should clearly adhere to the proportions.
The standard biscuit soak recipe is the easiest way to make sugar syrup:
- In a pot with a small volume, put sugar and water. It is advisable to take products in a ratio of 1: 2.
- Cook the mixture over low heat. Bring the contents to a boil and cook until it thickens.
- In the process of cooking, you need to constantly stir the syrup and remove foam if necessary.
- Remove the pan from the heat and completely cool the contents.
- When the impregnation has completely cooled, add flavorings or other components to it. Mix the ingredients together well.
Additional components cannot be added to a hot mixture of sugar and water. Especially if it’s flavoring, as the whole smell will disappear with the steam.
Alcoholic impregnation from jam
Syrup for soaking biscuit at home is simple to prepare, but you can simplify the procedure for preparing this component of a confectionery product. The principle of preparation of impregnation:
- It is necessary to prepare 50 grams of vodka, 50 grams of jam or jam, 1 glass of water.
- First you need to mix water and jam. It is better to take a warm liquid - in it the jam will dissolve quickly and completely. Stir it until a homogeneous mass is obtained.
- After mixing, you need to warm the mixture of water and jam over low heat. It is necessary to constantly stir the impregnation so that it does not stick and does not burn.
- Remove the pan from the heat and completely cool the resulting mixture.
- When the jam with water cools, you need to pour vodka into the container and mix all the ingredients well.
The biscuit will acquire fruity notes and a bright taste with a tart aftertaste.
The most popular types of syrups for impregnation
Syrup for soaking biscuit can be an original addition to the cream. There is a list of the most popular recipes, where the base is regular sugar syrup:
- With cognac: 5 tablespoons of sugar, 5 tablespoons of water, 7 tablespoons of liquor and 1 - brandy.
- For chocolate biscuit coffee impregnation is suitable. Add 2 teaspoons of instant coffee to sugar syrup.
- A refreshing option is citrus: squeeze half a lemon into the sugar mixture and grate the skin with the rest of the fruit. But use only the top color layer, you cannot add white - it is bitter.
- Vanilla will make a romantic note: you can use as an additive 2 grams of vanilla sugar, half a stick of vanilla or 2 drops of essence.
- White wine for syrup is added in the amount of 1 teaspoon.
- Fruit impregnation can be prepared by adding 1 tablespoon of any fruit liquor to the syrup. Jam is sometimes used.
Often used several options for auxiliary additives in one syrup. The ideal combination is alcohol + syrup + citrus. Coffee can be in harmony with vanilla. White wine is easily combined with cahors or cognac.
How to soak a ready-made biscuit
A properly cooked biscuit, an ideal consistency of impregnation and a delicious cream - this is not the guarantee of an ideal confectionery. Impregnation for a biscuit can not only save it, but also significantly impair taste and appearance. To avoid this, you need to properly process the cake.
The biscuit should be completely chilled. Even when the cake is completely cooled, you should not immediately impregnate it - the product should stand, become more elastic. Exposure should be at least seven hours.
In order for the syrup to soak the cake evenly, it is worthwhile to carry out the procedure on a flat surface. So that the impregnation completely passes through all the pores of the biscuit and does not gather in one place, it is better to cut off the upper part of the cake. The procedure can be done with sewing thread. First, with the help of toothpicks, make markings that will determine the level of cut.
The cream is applied to the impregnation after 2-3 hours. The confectionery product will still need several hours of aging in general. Only after this the product is saturated, combines all the tastes.