The simplest, but at the same time no less tasty, is considered sugar syrup for impregnation of biscuit cakes.
To create it, we need:
- 6 tablespoons of water
- 4 tablespoons of granulated sugar.
Dissolve sugar in water. We put everything in a saucepan, and boil over low heat until the sugar is completely dissolved.
If you wish, you can experiment a little by adding flavor enhancers to the base syrup, which are fruit juices, alcoholic drinks, including rum, liqueur, cognac, dessert wines, or simple and well-known vanillin.
The most delicious biscuit impregnation
Preparation of impregnation is not a complicated process. However, here it is necessary to take into account the features of technology. For example, when creating sugar syrup, it should not be overheated on fire, otherwise it will caramelize and harden. Moreover, you should pay attention to the amount of impregnation for the cake. It should not be too much, because the biscuit absorbs liquid very well and can get soggy, turning into a shapeless mess.
We offer you the most, in our opinion, successful impregnations for biscuits.
coffee impregnation
This alcoholic cake impregnation is prepared from the following ingredients:
- 2 tablespoons ground coffee
- 1 cup of sugar
- 250 ml water
- 1 tablespoon brandy.
Coffee Impregnation Recipe:
We prepare sugar syrup using all the sugar and half the water. Brew coffee in the rest of the water. Let both mixtures cool down. Next, the coffee should be filtered through a strainer and mixed with syrup and cognac.
So alcoholic impregnation, of course, is tasty and fragrant. However, for baby food she probably won't fit. Therefore, we offer you another option - milk impregnation.
Milk impregnation
Ingredients:
- 1 can of condensed milk
- 750 ml water
- Vanillin or cinnamon (optional)
The recipe for milk impregnation is extremely simple. We boil water and dissolve a jar of condensed milk in it. Add vanilla or cinnamon and mix well.
If you didn’t have condensed milk at hand, then you can make an impregnation from ordinary milk, bringing it to a boil and dissolving sugar in it. We take the ingredients based on 2 - 3 cups of milk 1 cup of granulated sugar.
Citrus impregnation for biscuit
If you want to complement your baked goods with an amazing aroma of overseas fruits, then try using citrus impregnation. For such options, we often use oranges or lemons. They are more common in our country.
Ingredients:
- 1/2 cup freshly squeezed orange juice (or lemon)
- 2 teaspoons orange or lemon zest
- 1/4 cup sugar.
Recipe for citrus soak:
Place all ingredients in a small saucepan. Cook after boiling for about 15 minutes. Then we filter everything through a sieve. Impregnation is ready.
By the way, if you do not like the excessive bitterness of citrus zest, we recommend soaking the peels for 15 minutes in boiling water. All excess bitterness will disappear.
Honey-sour cream impregnation
Impregnation for biscuit can be prepared using ingredients such as honey or sour cream, for example. In this combination, honey will give an unsurpassed aroma, and sour cream will add softness and tenderness. Honey for such impregnation should be taken liquid. We dilute it with water in a ratio of 2 to 1. We mix the bee product with sour cream.
Impregnation from homemade jam
What could be easier?
There is nothing easier than making impregnation for a biscuit from homemade jam. After all, for sure, you have a jar or two of this delicacy at home. Absolutely any jam is suitable for impregnation of cakes: strawberry, apricot, peach, blackberry, strawberry, etc.
Ingredients:
- 1/2 cup jam
- 1 glass of water
- 2 tablespoons of sugar.
Jam Impregnation Recipe:
We put all the ingredients in one enamel bowl. Bring to a boil over low heat. We filter the mass through a sieve.
Berry lovers - cherry impregnation
Cherry is considered one of the most fragrant berries after strawberries and strawberries. It is from cherries that you can get an excellent impregnation for a biscuit.
- 100 ml natural cherry juice
- 2 tablespoons of sugar
- 3 tablespoons cherry liqueur.
In one large bowl, mix all the ingredients. The sugar should dissolve. After that, add water to a volume of 250 ml. Everything is easy and simple.
Impregnation based on Cahors
This impregnation, unique in its composition, is made from the following products:
- 250 grams of sugar
- 250 ml water
- 2 tablespoons Cahors
- 1 teaspoon freshly squeezed lemon juice
- Vanillin (for taste).
Sugar is soluble in water. Bring the mixture to a boil. Next, we lay vanillin, Cahors and lemon juice. Cool and soak the cake.
Very simple impregnation of condensed milk
Ingredients:
- 1/2 can of condensed milk
- 100 grams of butter
- 1 tablespoon cocoa powder.
This impregnation is recommended to be prepared in a water bath. We take a small saucepan. We put all the ingredients in it. Pour water into a larger saucepan. Place a small saucepan in a large one. We prepare the impregnation until all the ingredients are completely dissolved.
Non-alcoholic impregnation with green tea
For this extremely simple impregnation, you will need 1 cup of freshly brewed green tea and half a lemon. We brew tea, squeeze the juice from the lemon half into it. We mix everything thoroughly.
Biscuit cake impregnation technology
As we know, biscuit cakes absorb moisture quite well and are just as well able to soak. Therefore, strict impregnation technology should be observed in order to avoid unpleasant incidents.
First, we should take into account the fact that biscuit cakes can be both quite dry and wet. Naturally, for dry biscuits we take more impregnation than for wet ones.
The impregnation technology is quite simple. As a rule, it is applied either with a spray gun or with a special silicone brush. However, such devices may not be found in the kitchen of the average housewife. Then we take a teaspoon and begin to evenly pour syrup over our shortbread.
A well-soaked biscuit should be wrapped with cling film and put in the refrigerator for at least 6 hours. So it will become even more fragrant.
Ingredients:
- Vodka "Finland" - 50 ml
- Homemade pear jam (can be replaced with any other jam, apple for example) - 2 tbsp. spoons
- Boiled cold water - 250 ml
Mix all the ingredients and pour over the cooked biscuit.
Ingredients:
- Sugar - 5 tbsp. spoons
- Liqueur, or tincture, or Water - 7 tbsp. spoons
- Cognac - 1 tbsp. a spoon
Pour sugar into a saucepan, pour water. While stirring, bring the syrup to a boil. Then cool it and introduce aromatic substances: any liquor or tincture, vanillin, cognac, coffee infusion, any fruit essences, the main thing is not to overdo it with the essence, it turns out very bitter
Ingredients:
- Butter - 100 gr
- Cocoa powder - 1 tbsp. a spoon
- Condensed milk - 1/2 can
Impregnation is prepared in a water bath. To do this, pour water into a large saucepan, put it on fire. And inside large pot put a pan of smaller diameter in which to prepare the impregnation.
Put all the impregnation ingredients in a smaller saucepan, cut the butter into pieces so that it melts faster.
To stir thoroughly. But do not bring to a boil. Impregnate the cake with hot impregnation.
Ingredients:
- Currant syrup - 1/2 cup
- Sugar - 2 tbsp. spoons
- Water - 1 glass
Mix all the ingredients, bring to a boil and cook over low heat until the sugar dissolves.
Ingredients
- Sugar - 250 gr
- Water - 250 ml
- Cahors - 2 tbsp. spoons
- Lemon juice - 1 teaspoon
- Vanillin
Boil water in a saucepan, add sugar, stir until completely dissolved.
Bring the syrup to a boil, add vanilla and lemon juice.
Ingredients:
- Water - 1 glass
- Cognac - 1 tbsp. a spoon
- Ground coffee - 2 tbsp. spoons
- Sugar - 1 cup
Pour sugar with water (half a glass) and heat until the sugar grains dissolve; bring the dissolved syrup to a boil, boil coffee in the remaining amount of water (half a glass). Then strain the coffee and pour it into the sugar syrup together with the cognac into the pure coffee infusion.
Ingredients:
- Condensed milk - 1 can
- Water - 3 glasses
- Vanillin
Mix all the ingredients until smooth and soak the cake
Ingredients:
- Cherry juice - 1/3 cup
- Sugar - 1-2 tbsp. spoons
- Cognac - 3-4 tbsp. spoons
- Water - 1/3 cup
Dissolve sugar in water and mix with the rest of the ingredients.
Ingredients:
- Finely chopped peel of one orange
- Orange juice - 1/2 cup
- Sugar - 1/4 cup
Combine all ingredients in saucepan. Cook over low heat until the sugar dissolves. Reduce heat and cook uncovered for another 15 minutes or until syrup is reduced by half. Soak the cakes warm.
If the impregnation is liquid, I simply pour it into a spray bottle, which I bought specifically for this purpose, and spray the biscuit, and it is impregnated evenly and you can never make a mistake with the dosage
Biscuit is the basis of many confectionery masterpieces. But it’s not enough to cook a tender and airy biscuit, you also need to make it tasty. In order to pastry has acquired juiciness and a unique taste, it is worth taking care of impregnation for biscuit. Confectioners know many options for preparing a constituent confectionery product. Some recipes require special skills, but basically even a beginner can handle the preparation of the impregnation.
How to make a biscuit tender and juicy
Biscuit is air dough, which in the process of preparation requires special attention and a clear exposure of recipes. But at the time of baking, moisture evaporates from the dough. This makes the cakes too dry, a touch of originality in taste is lost.
In the process of preparing a confectionery masterpiece, it is worth combining the taste of cream, biscuit and impregnation correctly. 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 cream cakes.
In order not to spoil the biscuit, you need to strictly adhere to the proportions at the time of applying the impregnation to the cakes. The ideal proportion is 1 part biscuit to 0.7 parts impregnation and 1.2 parts cream.
What kind of impregnation is better to cook at home
With development confectionery art methods of 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 biscuits.
Any impregnation for biscuit at home is very easy to prepare. It does not require special devices or ingredients. Most often, syrup acts as an impregnation. The most standard option is sugar concentrate, which is prepared within 15 minutes. To diversify the taste characteristics, minor components are added: zest, alcohol, confectionery spices, flavorings.
Recipe for classic biscuit impregnation
The problem with the preparation of impregnation does not arise. Sometimes, due to lack of experience, the result may turn out to be inappropriate for the need. The consistency may be too liquid or, conversely, thick and viscous. In order to avoid annoying mistakes, you should strictly adhere to the proportions.
Standard Recipe impregnation for biscuit is the easiest way to prepare sugar syrup:
- Place sugar and water in a small saucepan. It is advisable to take products in a 1: 2 ratio.
- Cook the mixture over low heat. Bring the contents to a boil and cook until it thickens.
- During the cooking process, you need to constantly stir the syrup and remove the foam if necessary.
- Remove the saucepan from the heat and cool the contents completely.
- When the impregnation has completely cooled, add flavorings or other components to it. Mix the ingredients well together.
Do not add additional ingredients to a hot mixture of sugar and water. Especially if these are flavors, as all the smell will disappear with the steam.
Alcoholic impregnation from jam
It is easy to prepare a syrup for impregnating biscuit at home, but you can further simplify the procedure for preparing this component of a confectionery product. The principle of preparation of impregnation:
- You need to prepare 50 grams of vodka, 50 grams of jam or marmalade, 1 glass of water.
- First you need to mix water and jam. It is better to take a warm liquid - the jam will dissolve quickly and completely in it. Stir it until you get a homogeneous mass.
- After mixing, you need to heat 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 saucepan from the heat and let the mixture cool completely.
- When the jam with water has cooled, 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
Biscuit impregnation syrup can be an original addition to the cream. There is a list of the most popular recipes, where the base is ordinary sugar syrup:
Often several variants of auxiliary additives are used in one syrup. The ideal combination is alcohol + syrup + citrus fruits. Coffee can be in harmony with vanilla. White wine is easily combined with Cahors or cognac.
How to properly soak the finished biscuit
Properly cooked biscuit, ideal impregnation consistency and delicious cream- this is not yet a guarantee of an ideal confectionery product. Impregnation for biscuit can not only save it, but also significantly worsen the taste and appearance. To prevent this from happening, you need to properly process the cake.
The biscuit must be completely chilled. Even when the cake has completely cooled down, you should not immediately apply impregnation - the product must stand, become more elastic. Exposure must be at least seven hours.
In order for the syrup to evenly soak the cake, it is worth performing 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 a sewing thread. First, use toothpicks to make markings that will determine the level of the cut.
The cream is applied to the impregnation after 2-3 hours. The confectionery product will still need several hours of exposure in general. Only after that the product will be impregnated, combine all the tastes.
For the manufacture of cakes, pastries, rolls and other goodies, a variety of cakes are used. But biscuit is especially popular. It is not surprising that preparing a biscuit is quite simple, it turns out to be lush, tender, and is liked by both adults and children. To give a special taste and softness, the biscuit should be soaked.
How to soak a biscuit - general principles
Impregnation for a biscuit is a scope for the imagination of any culinary specialist. Traditionally, a biscuit is soaked in sugar syrup in a ratio of 1: 2, where 1 part of granulated sugar is used for 2 parts of water. Quite often, wine, cognac, coffee, fruit juices, liquors, all kinds of essences and flavors are added to the cooled syrup.
It is important not only to properly prepare the impregnation, but also to impregnate. Here, both the number of ingredients used and the thickness and number of cakes are important, what cream the biscuit will be lubricated with, whether fruits, nuts and other fillers will be added.
Too liquid syrup, thickened impregnation are common mistakes, carefully selected recipes for biscuit impregnations will help to avoid them, which will give your confectionery masterpiece a truly unique taste and aroma.
1. How to soak a biscuit: vanilla syrup
Ingredients:
vanillin - half a teaspoon;
250 ml of water;
granulated sugar - one glass without a slide;
Cooking method:
Pour water into a small container, add granulated sugar.
Bring the mixture to a boil over low heat, stirring constantly, until the sugar is completely dissolved.
When the syrup boils, remove the foam and remove from heat.
Cool the syrup a little, add vanillin, stir well and soak any biscuit cakes.
2. How to soak a biscuit: berry syrup with cognac
Ingredients:
berry syrup - a little more than one glass;
granulated sugar - 30 grams;
cognac - 20 ml;
250 ml of purified water;
For berry syrup:
blackcurrant jam - five tablespoons;
250 ml of water.
Cooking method:
We cook berry syrup: put jam in a deep metal mug, pour water and boil until bubbles appear over low heat. We remove the foam and turn off the fire. We cool the syrup. Strain through a sieve with small holes.
Pour water into the prepared chilled berry syrup, add sugar and boil over low heat until the sugar dissolves, with continuous stirring.
After dissolving the sugar, remove the fragrant impregnation from the heat, cool, pour in the cognac, mix well.
3. How to soak a biscuit: coffee and milk syrup
Ingredients:
half a glass of milk and purified water;
natural coffee powder - two teaspoons;
sugar - 250 grams.
Cooking method:
Pour coffee powder hot water. We expose the container to a slow fire, stirring, cook until boiling.
Ready coffee drink cool a little, insist a few minutes, filter.
In another bowl, mix milk with sugar and boil over moderate heat with frequent stirring.
As soon as the milk boils, pour coffee into it.
The resulting syrup is thoroughly mixed and cooled.
4. How to soak a biscuit: impregnation on boiled condensed milk
Ingredients:
half a glass of boiled condensed milk;
half a glass of sour cream 15% fat;
100 ml of milk.
Cooking method:
Pour milk into an iron mug, boil until the first bubbles appear over medium heat.
Put in hot milk boiled condensed milk, stir well until smooth.
Add fresh sour cream, mix again.
We coat white or chocolate biscuit cakes with prepared hot syrup.
5. How to soak a biscuit: syrup with lemon zest
Ingredients:
purified water - 250 ml;
sugar - four tablespoons;
lemon zest - one handful.
Cooking method:
Pour a glass of filtered water into a small metal ladle, add granulated sugar, boil until foam appears over low heat.
Grind dry lemon zest in a blender.
When the syrup boils, remove the foam, stir, pour in the ground lemon zest, stir well again.
Close the prepared lemon-flavoured syrup with a lid, cool, insist ten minutes.
We filter the impregnation through cheesecloth.
6. How to soak a biscuit: syrup with pomegranate juice
Ingredients:
filtered water - 250 ml;
sugar - half a glass;
one pomegranate.
Cooking method:
Pour water into a container, add sugar, boil until foam appears over low heat.
When the sugar dissolves, remove the pan from the stove, cool the syrup a little.
While the syrup is cooling, take the pomegranate, cut it into four parts, take out the grains.
We squeeze the juice from the grains with a juicer and filter it through cheesecloth.
Pour the resulting pomegranate juice into the chilled syrup, stir well and soak the biscuit cakes with it.
7. How to soak a biscuit: syrup on lemon tincture
Ingredients:
1 glass of purified water;
incomplete glass of sugar;
30 ml lemon tincture.
For lemon tincture:
one small lemon;
half a glass of any vodka.
Cooking method:
2-3 days before preparing the impregnation, we prepare lemon tincture: wash the lemon, free it from the peel (we do not throw away the peel, it will still come in handy), squeeze the juice from the citrus pulp in any convenient way.
Grind the lemon zest on a grater with fine teeth.
Pour the squeezed lemon juice into vodka, add the zest there, stir well, cover with any lid and leave for 48 hours in a dark place. After we filter.
We prepare a simple sugar syrup: pour one glass of water into a small iron or aluminum container, add sugar and boil until a white foam appears over moderate heat. Remove the foam, cool the syrup.
Pour infused lemon vodka into the cooled syrup, mix thoroughly and soak the biscuit cakes.
8. How to soak a biscuit: syrup from fresh berries
Ingredients:
fresh strawberries - 300 grams;
purified water - 350 ml;
sugar - half a glass;
any vodka - a full glass.
Cooking method:
We wash strawberries in a running colander cold water. We remove the cuttings, greens.
We make puree from prepared berries using a blender.
The resulting slurry, together with the juice, is mixed with sugar and vodka, put on low heat and boil until boiling, about five minutes.
Remove the foam, mix well, turn off the fire, cool, filter and soak the cakes from biscuit dough.
9. How to soak a biscuit: honey-sour cream impregnation
Syrup Ingredients:
250 ml of water;
any thick honey - 100 grams;
Ingredients for sour cream:
1 small jar of sour cream 15% fat;
granulated sugar - half a glass.
Cooking method:
Pour filtered water into an iron mug.
Add a little honey to the water, stir until dissolved.
We prepare sour cream liquid cream: pour sugar into sour cream, mix well with a whisk so that the sugar dissolves.
First, we soak the biscuit dough cakes with honey syrup, and then sour cream.
10. How to soak a biscuit: orange-lemon impregnation
Ingredients:
two oranges;
one lemon;
lemon zest - two pinches;
orange peel - two handfuls;
granulated sugar - half a glass.
Cooking method:
Remove peel from oranges and lemons.
Soak the zest separately in hot water for a few minutes so that they do not taste bitter.
Grind the soaked zest with a blender or on a grater with fine teeth.
We cut the fruit into pieces and squeeze the juice out of them through a juicer.
The resulting lemon and Orange juice pour into the pan, add the zest and cook for five minutes until the liquid is reduced by half.
We filter the boiled syrup through gauze, cool and soak the cakes with it. If desired, a couple of pinches of vanillin can be added to the cooled syrup.
How to soak a biscuit - secrets
If you like moist biscuits but don't like overly sweet syrup, just change the proportions. Prepare the impregnation in a ratio of 1:3. Added starch will add viscosity to the syrup: it is enough to take one teaspoon of starch for one liter of finished syrup.
In addition to water, you can also use juices, milk and even thawed ice cream. It is permissible to add berry, fruit syrups, and alcohol to any of these bases.
The simplest impregnation, which does not require absolutely no preparation, is a syrup of canned fruits: pineapples, strawberries, apricots, peaches - any of them is delicious.
When using alcohol for impregnation, be careful: for example, cognac or red wine will give a light biscuit an ugly shade. Therefore, choose them for impregnation of chocolate, coffee cakes. For light ones, liqueurs and dessert wines are good.
If you want the biscuit to keep its freshness for as long as possible, use more sugar, which will act as a preservative here.
Soaking a biscuit with a spoon is not very convenient, somewhere you can underfill, but somewhere, on the contrary, overfill. Therefore, use a spray bottle or a pastry brush. You can take an ordinary plastic bottle, in the lid of which small holes should be made.
If your cake consists of several biscuits, soak them like this: the bottom cake is minimal, the middle one is standard, the top one is plentiful. Then the cake will be soaked evenly.
Accidentally poured a lot of impregnation on the biscuit? Do not worry. Just wrap the cake for a while in any clean cloth, it will absorb excess liquid.
Many people are interested in how to soak a biscuit, which is often used during the preparation of such sweet dishes as cakes and cakes. Indeed, to learn how to cook tender and fluffy biscuit it will take a little time, but subtleties remain a more delicate matter refined taste maintaining aroma and softness.
Why you need to soak a biscuit
Not a single hostess can do without the use of syrups for impregnation for a delicious chocolate biscuit. The fact is that the cooked biscuit cake, after cooling, quickly becomes dry, brittle, with virtually no characteristic attracting sweet smell. Such pastries quickly deteriorate due to the addition of eggs, which reduce the shelf life of the product, loses the quality of taste, making it bland, tasteless. What could be more unpleasant than baking doomed to failure in advance?
That's why effective method preservation of taste parameters, quality and bewitching aroma - use syrup to impregnate biscuit. Not a single confectionery product is complete without the knowledge of these simple but effective recipes. Watering chocolate biscuit impregnated with syrup, the cakes become airy, sweet, juicy and fragrant.
Impregnation recipes for chocolate biscuit
There are a lot of recipes for creating impregnations in cooking. Asking which option is better to choose, many housewives choose cocoa biscuit impregnation, which is classic and in demand among sweet tooth and children.
Now that it was possible to determine the right amount, you need to prepare the following ingredients:
- butter - 100 g;
- condensed milk - half a can;
- cocoa powder - 1 tbsp.
The secret of preparation lies in the fact that the impregnation is made using the so-called "water bath". You need to take two pans - large and small. Water is poured into the one that is larger in volume and heated on fire, while the small one is placed inside the first one. In it, you should cook the future impregnation for the chocolate biscuit.
After cutting the butter into pieces, add it and the rest of the ingredients to an empty pan, mixing thoroughly and not allowing to boil. It is recommended to use a mixer to obtain a homogeneous mass without lumps. It is better to soak the biscuit with cooked chocolate impregnation after it becomes warm.
The mere desire to achieve a result in the manufacture of a delicious chocolate biscuit is not enough, because, in addition to taste parameters, you need to know a number of technical features biscuit processing.
Firstly, the hostess must remember that after removing the culinary product from the oven, it is important to let the cakes cool for six to seven hours. After that, it is recommended to moisten the cakes. Sometimes it happens that many inexperienced chefs, who are preparing a fragrant biscuit for the first time, make a gross mistake by starting to grease it right away. In this case, you will either have to come to terms with the fact that the pastry will quickly fall apart and lose its attractive taste, or redo it all over again.
With the above in mind, following some rules, anyone can create a memorable cooking masterpiece, appreciated by all relatives. However, there are many other options for impregnating chocolate cakes.
coffee impregnation
A simple recipe for making coffee syrup for chocolate cakes calls for the following ingredients:
- coffee liqueur (or cognac) - 1 tbsp. l;
- natural ground coffee- 2 tbsp. l;
- water - 250 ml;
- granulated sugar - 1 tbsp.
Divide the water into two parts, equal in volume. Heat one part and add granulated sugar. Stir until dissolved, bring to a boil and turn off. You can add vanilla sugar to taste.
In the rest of the amount of water, brew coffee with the help of a Turk, turn off, remove from heat and leave for 20 minutes to fully saturate the drink. Strain the cooled coffee, getting rid of the ground beans.
Mix the ingredients together with coffee liqueur or cognac for flavor. Evenly distribute the resulting impregnation over the prepared chocolate biscuit.
Milk impregnation for biscuit with condensed milk
Preparation of elementary impregnation for a biscuit is possible according to a recipe that our grandmothers probably used. The recipe for impregnation with condensed milk is quite simple to manufacture, because a minimum of ingredients is enough for it, and the taste will turn out incomparable:
- condensed milk - 1 can;
- water - 750 ml.
Bring the specified volume of water to a boil and add condensed milk to it, stirring until a homogeneous consistency. Optionally, you can add food flavorings, such as vanilla sugar or a pinch of cinnamon. Let the impregnation cool and pour it over the biscuit.
An alternative cooking option for this recipe is allowed if you replace condensed milk with regular milk by adding 1-2 tbsp. sugar to make it sweet.
Video preparation of impregnation for biscuit
Honey and sour cream impregnation for biscuit
Properly brewed honey syrup will make chocolate cakes not only juicy, but also incredibly soft, useful for those who experience problems with immunity and want to boost it.
Ingredients:
- thick honey (any) - 100 g;
- water - 250 ml.
For sour cream you will need:
- sugar - half a glass;
- sour cream 15% - 250 g.
Pour filtered water into an iron mug. The latter is needed to prevent unpleasant consequences for the loss palatability as well as for convenience.
We combine a small amount of honey with the contents of the mug, stirring until the honey dissolves in water.
Now we proceed directly to the creation of liquid sour cream. To do this, pour the sour cream into a deep bowl, adding granulated sugar, and beat everything thoroughly with a whisk.
Carefully grease the chocolate cakes with honey syrup in the center and edges, then cover them with sour cream impregnation with the top layer.
Impregnation for biscuit from jam
Many housewives have a jar of jam at home, so you don’t have to go to the store for additional expenses to create a berry syrup for your chocolate biscuit. Sweet, sour, bitter, cooked from any kind of berries and fruits - any.
Culinary specialists do not give an exact recommendation on what kind of jam it is better to cover a chocolate biscuit - strawberry, peach, banana. All types are suitable, you just need to highlight something from your taste. Cooking such a syrup will not cause problems, and it goes well with butter and sour cream on a chocolate cake.
So, for cooking we need the following ingredients:
- water - 1 tbsp. l;
- jam (any) - half a glass;
- sugar - 2 tbsp. l.
The method of preparation does not require special culinary skills, it is enough to place all the above ingredients in a small saucepan, mix well with a whisk and bring the contents to a boil.
Turn off the stove, leaving the syrup untouched until it cools, and then strain the resulting impregnation. Ready. It remains to grease the already prepared cakes.
Cherry impregnation for biscuit
If you want to give your chocolate product one of the most aromatic smells and tastes, then use this recipe, because this is exactly what you are looking for.
Berry impregnation for biscuit is considered the leader among other competitors, although it requires a little more ingredients:
- cherry liqueur - 3 tbsp;
- sugar - 2 tbsp;
- cherry juice - 80-100 ml.
To prepare the syrup, you do not need to turn on the gas, as was the case in previous recipes, it is enough to combine all the ingredients, waiting for the sugar to dissolve. During cooking, you can feel the bright range of flavors that the chocolate cake will be saturated with.
After obtaining a homogeneous consistency, the syrup is poured into 250 ml of water and mixed again.
Now the chocolate cakes can be watered, greasing them evenly. Ready.
How to soak a biscuit with syrup or cognac
When the fragrant liquid impregnation is ready, some cooks have the illusion that by pouring as much syrup on the biscuit as possible, it will turn into rich, fragrant and juicy. However, this is only a misconception and the quantity should be clearly distinguished so as not to lose the main thing - quality.
Indeed, when you pour a culinary product with syrup or cognac, it becomes several times juicier. However, an excess of liquid natural flavoring can turn it into porridge: the delicacy will fall apart, begin to crumple, spread on a plate and “get wet through”. For the culinary specialist, the problem will turn out to be a real tragedy, because then the culinary masterpiece will have to be thrown out and the cooking started all over again.
In order not to put yourself at risk, you must follow certain rules. The main thing is not to rush, not to overdo it, to be patient. Only then will a delicious, delicious, sweet delicacy appear on your table.
First, before soaking the biscuit, you need to carefully check the moisture or dryness of the cakes. You need to calculate the exact amount of syrup so as not to harm everything culinary product: add more for dry biscuit, less for wet biscuit.
Secondly, it is necessary to properly distribute the syrup on the surface of the cakes.
It is recommended to use a spray gun, however, quite often a person does not have such a tool at hand, because it can be replaced mechanically. Picking up a small teaspoon or brush, we distribute the impregnation over the pastries, paying attention to the edges and dry areas.
Thirdly, the soaked biscuit does not need to be sent immediately to the table. It should be covered with cling film and sent to the refrigerator for about 6 hours so that the impregnation is well absorbed into the cakes.
Most importantly, it should be remembered that when choosing a syrup for impregnation, you need to rely solely on your goals, taste preferences, without resorting to exotic or very simple recipes without unnecessary need.
Remember that cooking is a delicate, creative process in which people put their soul and part of themselves. Approach cooking with inspiration, following simple rules, and then you will definitely succeed. Thanks to effective recipes, now you can create for your own pleasure, no worse than professionals!
