Syrup, different points and use



Is very easy to make syrup, you will see; but sometimes it happens that we do not well know the quantities of sugar or water that we use, and there is the problem. Becauseconsistency dependsof the use we want to give you. Such is so that, the syrup to moisten cakes doesn't have the same consistency as the one used to make an Italian meringue, for example.

Light syrup:

It's idealto moisten biscuits. To prepare it we must place in alite200 cc of water with100 g sugar, and lead to the fire and leaveCook 2 minutes approximately,until the sugar is diluted. It can be kept perfectly in the fridge. A good option is to addLiquors ocoffee to taste; this way and with a good filling for cakes, you'll get a cake with a spectacular flavor.

Firm syrup:

This type of syrup is the one usedto make Italian meringue. For proper preparation we must place on fire400 g sugar withwater(just to cover the sugar). Cook until boiling point is reached and small bubbles are observed in the center.

Caramel to caramel a budinera:

They are placed500 g sugar with100 cc of water in a saucepan, bring to the fire until the candy is formed. The favorable temperature is 170oC.

Blonde caramel:

In a ollita place250 g sugar with50 cc of water; bring to the fire until a golden candy is formed.

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