How can you soak a biscuit at home. Impregnation recipes for biscuit

To begin with, the biscuit itself is tasty and tender, and therefore you don’t want to spoil it or “weight it down”. This should be our main task.

And a couple more "discoveries" that I myself came to or found in prescription reference books.

Do not rush to grease the cakes with cream while they are hot! This will not make them especially tasty: the top layer will be soaked, but the middle and bottom of the cake will remain dry.

Therefore, our actions:

The first thing you need to do to make the cake soft and to retain moisture in it is to let the cake cool down a bit after baking. Then it is wrapped with a film and placed in the cold for at least 8 hours.

The second is that 20-30 minutes should pass between impregnation and lubrication of the cake with cream.
Third! sponge cake does not apply to desserts "a la guests on the doorstep." After we soak the cakes and before serving, time must pass, at least 6 hours.

Named all the main subtleties. Now you can go to the dessert impregnations themselves. I'll start with simple recipes.

Impregnation for biscuit from sugar and water

Advantage: always in stock. This impregnation is universal. It is basic and on its basis it is possible to construct more complex and interesting flavors. You can add both juices, spices, and aromatic substances such as zest (except for spices, everything is added only to the chilled syrup).

Recipe: ideally, water and sugar are taken in a ratio of 6 to 4. For 6 tbsp. water needs 4 tbsp. Sahara.

Heat up the water;
Add sugar to it. Stir gently to dissolve the sugar;
The syrup will boil and immediately remove the bowl with it from the heat so that the syrup does not thicken and caramelize. Cool down.

This biscuit impregnation does not contain alcohol, the most common and simple. Into her when she cools down room temperature, you can add vanilla extract to give a sweet aroma. But the main thing is that it goes wonderfully with any cream and cakes: coffee, chocolate, citrus and fruit.

I have used it in many other recipes as well.

Advantage: another basic universal impregnation. That's just the kids to the cakes moistened with it, it is better not to let it. But for an adult company, added to the syrup good cognac, has a number of advantages. Of course, this is not 2 in 1, drank and ate. No. Then why is there algolol in the cake? The aroma and taste of cognac is very rich, it will decorate the biscuit, give it a piquant sophistication.
Another important little thing. What is included alcoholic drink more noticeable if a low-quality product is used. Therefore, it is advisable to choose not a confectionery cognac, but an expensive, proven one. Then the taste will be softer, more voluminous.

Water - 0.5 cups
Cognac - 60 g.
Sugar - 0.5 tbsp.

How to cook:

Put sugar into boiled water and mix. Boil the syrup for 5 minutes. Remove from fire and cool. Add cognac when syrup is at room temperature. Stir - and you can grease the cakes.
Most often, such impregnation includes additives: juices, coffee, etc.

Here are some recipe options:

- with coffee

Water - 1.5 tbsp.;
Cognac - 2 tablespoons;
Coffee - 2 tablespoons;
Sugar - 1 tbsp.

I used this impregnation for.

How to cook:

Boil 1 tbsp. water with sugar. Boil with 0.5 tbsp. coffee water, insist, then strain. When the drink and syrup are at room temperature, mix and add cognac.

- With cherry juice

Water - 0.5 tbsp.;
Cherry juice - 0.5 tbsp.;
Sugar - 1 tbsp;
Cognac - 3 tbsp.

Boil water, stir with sugar, keep on fire for 3-5 minutes. To keep the juice bright and retain its taste, add only to the cooled syrup. Mix well, add cognac and you can lubricate. This impregnation option is perfect not only for, but also for.

- With lemon juice

Water - 0.5 tbsp.;
Sugar - 0.5 tbsp.;
Cognac - 3 tablespoons;
Lemon juice - 1 tsp;
Vanilla extract - 0.5 tsp

Prepare syrup by boiling sugar and water for 3 minutes. Cool and add cognac, vanilla and lemon juice.

Impregnation for milk biscuit

Advantage: suitable for light cakes. Very gentle impregnation. And this recipe is the basis, you can come up with it yourself or take already compiled impregnation options.

Recipe: I will give 2 options.

With milk

Milk - 3 tbsp.;
Sugar - 1 tbsp.

Stir and boil until the sugar is completely dissolved. Cooled impregnation can lubricate the cakes.

With condensed milk (I will give proportions for a large cake):

Condensed milk with sugar - 1 jar;
Water - 3 tbsp

How to prepare such an impregnation:

Pour condensed milk with boiling water. Mix well and let cool.
Both options can be topped with vanilla, cinnamon, melted chocolate or brewed coffee.

Impregnation for biscuit from jam

Advantage: you can take any jam: cherry and strawberry, apricot and apple. Store bought and homemade will do.
Recipe:

Water - 1 tbsp.;
Jam - 0.5 tbsp.;
Sugar - 2 tbsp.

Mix everything and boil. Cool and pass through a sieve.

Benefit: wine makes cakes juicy and fragrant.

Wine - 1 tbsp.;
Sugar - 1 tbsp.;
Spices - (any to your taste, for example, cinnamon or coriander).

The wine is heating up. Sugar is added. And boil until the sugar is completely dissolved. Spices are added and removed from the oven, cooled.
You can adjust the density of this impregnation. The longer wine syrup on fire, the thicker it is, but the alcohol content in it is less.
This biscuit impregnation, the recipe of which I gave, is suitable for both red and white wines.

How to calculate the amount of impregnation per cake?

How to determine if this impregnation is enough for one cake and for the whole cake?

There is a simple formula: for 1 part of a biscuit you need 0.7 parts of impregnation and 1.2 parts of cream.

That is, if the cake is 1 kg, then impregnation - 700 gr, cream - 1 kg 200 gr. But we don't bake such a big cake very often. The best option is a biscuit for 6 eggs. It weighs approximately 400-500 gr. So, to soak it, you need 280-350 grams of syrup, and 480-600 grams of cream. These figures are approximate, because everyone chooses according to their taste. Someone likes drier cakes, another - more moist, so much so that it drains.

How to distribute impregnation?

It is best to do this with a spray gun (yes, you can start it specifically for this purpose). Then the impregnation layer will lie flat, unlike pouring with a spoon. A brush will work too. In a word, there is a choice.
A couple of words after. Impregnation is an important part of the dessert; without it, the colors seem to fade. Yes, and dry cakes are obtained if the cream is too thick or between soufflé cakes, or soft cheese as a layer. Of course, it's still delicious, I do not argue. But not bright. Therefore, I propose to be creative in the choice of impregnation. What do I consider? Will there be berries in the cream or in the decoration of the cake. And also, what kind of cream, both in density and in composition. If berries (fruits) are supposed to be in decor and / or cream, then berry syrup can and should be added to the impregnation, fruit juice, if desired, some alcoholic drinks. Checked! Such synchronicity is very impressive! For example, in a cake drunken cherry This rule works well.

Little nuance. You know, some things you just need to check on your own experience. How many heard that light cakes are better to soak light syrups or milk. For dark ones, almost all impregnations can be used. But when I saw how unsympathetic it looks classic biscuit with coffee impregnation, I realized that you need to take into account the color of the cakes too.

The usual biscuit will be complemented by impregnation with the addition of honey, alcohol, coffee, vanilla ... The list is huge. And it is better not to stop the fantasy, let it tell you. For example, the aroma and mild flavor of lavender, zest, green tea, nut essence, milk, from canned pineapple syrup, etc. And again, I repeat, as for me, it is better when the cream, the biscuit itself and the impregnation complement each other, and do not play in discord. It is only worth considering the consequences, for example, it will not be too lemon-lemon and sour-sour if the taste of this citrus dominates everywhere. Maybe smooth it out heavy cream or oil?

I am always grateful to those who help to learn new things and not to forget old recipes! Show off your inventions and secrets, supplement the article, share and tell! After all, our goal is to make holidays and weekdays beautiful and incredibly tasty!

I'm waiting for your feedback =)
Everything necessary tools for the work of a confectioner, baking dishes and ingredients I buy in a store www.bakerstore.ru I recommend this store to everyone, since personally in my city the prices in confectionery stores for all ingredients are many times more expensive. And, by the way, when ordering, you can specify a promo code pirogeevo, for which you will receive a 5% discount from the first purchase.

For delicious juicy homemade cake it is not enough to smear the biscuit with only cream. Impregnation will help to significantly improve its taste. How to cook them?

Impregnation recipes

There are several options for impregnation:

To prepare a classic impregnation for cakes, stir sugar in water in a ratio of 1: 2 and bring to a boil. Cognac or liquor is added to the resulting syrup.
When preparing impregnation for those who do not like too sweet, sugar is diluted in water in a ratio of 1: 3. The resulting syrup is brought to a boil and a bag of flavored tea is dipped into it. After a few seconds, the tea is pulled out, and put into the syrup citric acid(on the tip of a knife). You can also add starch (10 grams of starch will be needed for 1 liter of syrup). When the syrup boils, remove it from the heat and add vanilla. Starch will add viscosity and remove excess sweetness.
Syrup from any jam is diluted with water to the desired sweetness. Then alcohol is added to taste.
Any syrup is stirred with melted ice cream. Add to it alcoholic drink.
You can buy ready-made syrup and dilute it with water and sugar in a ratio of 2: 1: 1. But from " maple syrup"It is better to refuse: it gives the cakes a dirty color.

In the heat, it is necessary to put more sugar in the syrup than in the cold, so that the cake is better preserved. In summer, water and sugar are taken in equal amounts to prepare syrup, and in winter in a ratio of 2: 1.

If the cake is prepared only for adults, then the cakes for it can be soaked in liquor or cognac.

Excellent impregnation comes from the juice of canned peaches.

Impregnate chocolate biscuit you can use any syrup, but it is better to take one that contains alcohol. For impregnation of an orange biscuit, boiled Orange juice to which sugar and alcohol are added. You can also mix regular sugar syrup with orange liqueur.

How to improve the quality of impregnation?

Essences and spirits are used to flavor impregnations. When impregnating light biscuits, they use light wines, liqueurs and cognacs, and coffee and chocolate ones - red wines and cognacs. Fruit biscuits are flavored with fruit compotes.

How to calculate the amount of impregnation?

It is desirable that the weight ratio of the cake, impregnation and cream is 1:0.3:1.2. For example, if a sponge cake weighs 400 grams (classic sponge cake for 4 eggs), then you need to prepare 250-280 grams of impregnation.

Sometimes they use a different scheme 1:0.3:1.2. But do not get attached to these figures, they are very conditional! The choice of ratio depends on what kind of cake they want to get: wet or not. Also, the amount of impregnation is affected by the type of biscuit and cream, the presence of fruit in the cake.

The classic biscuit requires more syrup than vanilla. A soufflé-smeared cake requires more soaking than a cake with curd cream.

In addition, the thickness of the biscuit is essential: the thicker it is, the more impregnation is needed.

If the biscuit consists of 3 layers, the bottom layer is soaked only a little, the middle one is a little stronger, and the top one is good. Impregnation between the cakes is distributed in a ratio of 2:3:5.

It is better to turn the biscuit upside down, since the bottom surface is much smoother and does not need to be leveled.

Devices for impregnating cakes

For impregnation of cakes, it is better to use a spray bottle. It is more convenient to hold it in your hands, the syrup can be sprayed both vertically and horizontally. In addition, the thickness of the jet is regulated and the entire syrup diverges.

Available in lids plastic bottles make holes of different sizes and apply them depending on how much you need to soak the cake.

Fixing bugs

If you went too far with the amount of impregnation and your cake “ran”, then it is recommended to put it on a clean sheet for a while: it will remove excess moisture.

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For a delicious juicy homemade cake, it is not enough to smear the biscuit with only cream. Impregnation will help to significantly improve its taste. How to cook them?

Impregnation recipes

There are several options for impregnation:

To prepare a classic impregnation for cakes, stir sugar in water in a ratio of 1: 2 and bring to a boil. Cognac or liquor is added to the resulting syrup.
When preparing impregnation for those who do not like too sweet, sugar is diluted in water in a ratio of 1: 3. The resulting syrup is brought to a boil and a bag of flavored tea is dipped into it. After a few seconds, the tea is pulled out, and citric acid is put into the syrup (on the tip of a knife). You can also add starch (10 grams of starch will be needed for 1 liter of syrup). When the syrup boils, remove it from the heat and add vanilla. Starch will add viscosity and remove excess sweetness.
Syrup from any jam is diluted with water to the desired sweetness. Then alcohol is added to taste.
Any syrup is stirred with melted ice cream. An alcoholic drink is added to it.
You can buy ready-made syrup and dilute it with water and sugar in a ratio of 2: 1: 1. But it is better to refuse Maple Syrup: it gives the cakes a dirty color.

If the cake is prepared only for adults, then the cakes for it can be soaked in liquor or cognac.

Excellent impregnation comes from the juice of canned peaches.

You can soak the chocolate biscuit with any syrup, but it is better to take one that contains alcohol. Boiled orange juice, to which sugar and alcohol are added, is ideal for impregnating an orange biscuit. You can also mix regular sugar syrup with orange liqueur.

How to improve the quality of impregnation?

How to calculate the amount of impregnation?

The classic biscuit requires more syrup than vanilla. A soufflé-smeared cake requires more soaking than a cake with curd cream.

In addition, the thickness of the biscuit is essential: the thicker it is, the more impregnation is needed.

It is better to turn the biscuit upside down, since the bottom surface is much smoother and does not need to be leveled.

Devices for impregnating cakes

You can make holes of different sizes in plastic bottle caps and use them depending on how much you need to soak the cake.

Fixing bugs

If you went too far with the amount of impregnation and your cake “ran”, then it is recommended to put it on a clean sheet for a while: it will remove excess moisture.

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 knowledge of these simple, but effective recipes. Pouring a chocolate biscuit with syrup soaking, 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 we have been able to determine 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 homogeneous mass without lumps. It is better to soak the biscuit with cooked chocolate impregnation after it becomes warm.

The mere desire to achieve results in the manufacture of a delicious chocolate biscuit is not enough, because, in addition to taste parameters, it is necessary to know a number of technical features of 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. Can add vanilla sugar 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 indicated volume of water to a boil and add condensed milk to it, stirring until uniform consistency. Optionally you can add food flavors, for example, 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, 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 have 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 of taste, as well as for convenience.

Connecting 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 creamy and sour cream on a chocolate bar.

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 chocolate 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 cling film and send 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 by 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!

Biscuit is used as the basis for the preparation of various confectionery. To make the cake juicy, experienced chefs use syrup to soak the biscuit. This ingredient became popular among housewives. However, in order for the syrup to be tasty and to be able to properly soak the cakes, it is worth learning about some of the intricacies of the cooking process.

Syrup preparation principles

The skins are well soaked. If you neglect the cooking technology, then the biscuit will become wet.

The taste of the finished dish will be spoiled.

Impregnation should be applied with a silicone brush or spread with a spoon.
You can diversify the syrup recipe with vanillin, juice, coffee. You can add any ingredients, depending on personal preference.
Before using the impregnation, it must stand for a day. This will allow her to acquire an amazing aroma.

There are a lot of syrup recipes. By adding new ingredients to the composition, you can change the taste of the finished dish. Fantasy has no limits. Each hostess own kitchen can work wonders.

Pastries soaked in syrups can be safely included in holiday menu. Surely, there is such a recipe that can surprise guests.

Syrup with cognac and strawberries

It is not difficult to prepare a syrup for impregnating biscuit with cognac. It is important to understand that baking will turn out to be alcoholic. However, despite this, many housewives prefer this particular recipe.

The finished product soaked in this syrup is different amazing taste and amazing aroma. The smell of alcohol is almost not felt. Thanks to strawberries, the composition acquires a slight sweetness.

Make pleasant notes ready product unique. It is impossible to refuse such a dish. Even true gourmets will appreciate the delicacy.

Ingredients:

water - 300 ml;
cognac - 60 ml;
sugar - 50 grams;
strawberries - 300 grams.

Step by step cooking recipe:

Rinse the berries, remove the tails, make juice.

Put the berry mass in a saucepan, add water, granulated sugar.

Place the container on the stove, cook over low heat. After boiling water, cook the mass for another 5 minutes.

Strain the syrup.

Pour into the general composition Strawberry juice, mix, place on fire. Bring the mass to a boil, cook for 3 minutes, remove from the stove. Cool the resulting composition, add cognac, mix.

Classic sugar syrup

The recipe for sugar syrup for soaking biscuit will be useful for novice housewives. With the help of impregnation, you can easily give ready-made dishes a special taste and amazing aroma. This recipe is basic, cognac can be replaced with any other ingredients. Vanilla, white wine, juices, berries go well in this recipe.

By choosing new ingredients, it will be possible to change the taste of baking. It all depends on personal preferences and taste preferences.

It is important to know that after preparing the syrup, it must be allowed to stand for 7 hours. Otherwise, the finished product will become wet and crumble. It is recommended to impregnate the cakes with a composition at room temperature.

Ingredients:

water - 120 ml;
sugar - 130 grams;
cognac - 40 grams.

Step by step cooking recipe:

Take a container, combine granulated sugar and water in it.

Stirring constantly, bring to a boil and cool. Only add cognac to the chilled mass. Otherwise, the aromatic substances will simply evaporate.

Prepare a clean dry dish, pour liquid into it. Place the composition in the refrigerator, use if necessary.

fruit syrup

cook delicious biscuit in your own kitchen is not difficult. However, not every housewife knows that with the help of impregnation, you can change taste qualities ready meal. Lemon syrup for soaking biscuits makes pastries tender and fragrant. The composition is prepared quite quickly. It is important to know that proportions should be strictly observed. Otherwise, the mass will turn out to be viscous, it will be very difficult to soak the pastries.

Ingredients:

sugar - 40 grams;
lemon - 1 piece;
water - 40 grams;
vanilla - to taste.

Step by step cooking recipe:

Prepare the lemon, rinse it, squeeze the juice.
Pour water into a saucepan, bring to a boil, add sugar.
Combine with vanilla, lemon juice.
Sugar should be completely dissolved.
Cool the composition, you can proceed to the impregnation of baking.

Syrup with coffee flavor

Of the variety of options offered, for lovers of sweet notes, a recipe for a syrup for impregnating a biscuit is presented, it can be either chocolate or coffee. The prepared composition differs not only in taste characteristics, but also in appearance. Its consistency is thick, the color is brown. Many housewives prefer this particular recipe. With such impregnation ready meal impress with its amazing taste.

Ingredients:

ground coffee - 40 grams;
sugar - 200 grams;
water - 250 ml;
cognac - 20 grams.

Step by step cooking recipe:

Pour 1⁄2 part of water into a container, add sugar, put the pan on fire.
As soon as the liquid boils, you can remove the container with the contents from the stove.
Brew coffee. Pour the rest of the water into the Turku, add coffee, place on the stove.
After boiling, remove the container to the side for 20 minutes, the broth should cool slightly.
After 20 minutes coffee drink strain, cool, mix with sugar syrup and cognac.

Citrus impregnation

Citruses are the favorite fruit of many, based on them you can easily make syrup for soaking biscuit at home. The prepared composition can be used to impregnate the roll, cake.

Baking soaked in this syrup has pleasant sourness. In addition, sweet notes are traced. This combination is sure to please all family members. Even children will be delighted with the treat.

Ingredients:

lemon juice - 100 grams;
lemon zest - 10 grams;
orange peel - 10 grams;
sugar - 50 grams.

Step by step cooking recipe:

Before starting cooking, rinse the fruit well, soak in boiling water for 15 minutes. This will get rid of bitterness.
In a bowl, mix all the ingredients, put the pan on a small fire. Cooking time is no more than 15 minutes.
Strain the resulting mass, pour the syrup into a separate jar.
Store the composition in the refrigerator, if desired, use.

Honey-sour cream impregnation

Combination honey composition and cream based on sour cream gives the sweet dish an amazing taste and magical aroma. Not everyone knows how to cook syrup for soaking biscuit. After reading this recipe, you will be able to work wonders in your own kitchen.

Ingredients:

honey - 500 ml;
water - 250 ml;
sugar - 50 grams;
sour cream - 200 grams.

Step by step cooking recipe:

Make honey syrup, mix water with honey.
Moisten the cakes with this composition.
Make sour cream.
Beat sour cream with sugar.
Spread the cream on the biscuit.

To get a fragrant and tasty impregnation, you should listen to some recommendations experienced chefs. These tips will help you along the way. The result is an amazing syrup.

Do not add flavorings to hot liquid. All substances will evaporate, the resulting composition will not have a bright and rich aroma.
Before using the syrup, it must be cooled.
After preparing the impregnation, it is advisable to let it stand for a day.
The composition can include not only cognac. Liquor or other alcoholic drink can also be used.
An important point is given to the observance of proportions. All ingredients should be added in strict accordance with the proposed recipe. Otherwise, the biscuit will turn into a wet porridge.
It is necessary to correctly calculate how much syrup is needed to impregnate the product. If you take an excessive amount of composition, the result may be disappointing.

How to use impregnation correctly?

Many housewives, after preparing the syrup, begin to pour liquid biscuit cakes. However, this is not necessary. From excessive amount soaking the cake will not be more delicious. On the contrary, it will become wet, and acquire an unattractive appearance.

If you follow the instructions and follow all the rules, you will be able to prepare an amazing dessert and surprise the whole family with it.

First of all, you should determine the condition of the cakes, whether they are dry or wet. Based on this, it will be clear how much impregnation should be taken.
The application method also plays important role. The best option is to spray the prepared composition from a spray bottle. So the cake will be saturated on all sides. If the availability of this device has not been refused, you can use an ordinary teaspoon. Work should be carried out carefully, slowly. The most important thing is to distribute the composition evenly. Otherwise, one side will be soaked and the other dry. In addition, a special silicone brush can be used to process the cakes.
And finally. After processing the biscuit, it must be placed in the refrigerator for 6 hours. Perfect option if the cake will soak overnight. V this case, baking should be covered so that the aroma of the finished dish is preserved.
Which syrup to choose, everyone decides for himself. It all depends on personal preferences and taste preferences. It is important to know that there are a huge number of options, each of them deserves special attention.

Before proceeding with the preparation of impregnation, you should familiarize yourself with the basic rules of cooking and expert advice. Some tips will help you avoid mistakes. As a result, it will be possible to prepare delicious dessert which is sure to please both adults and children.