Lemon impregnation for biscuit - cooking features and recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The most popular base for all kinds of desserts is a biscuit. Gentle, airy, it is good with any cream or even on its own. But impregnation must be done in any case, otherwise the cake will be dry. And this rule works for rolls, cakes and pastries. Lemon biscuit impregnation allows you to quickly prepare an excellent dessert for adults and children.

General Principles

Common mistakes beginner cooks make. The first is that a very thick cake is baked. There is no chance of saturating it, and inside it will be dry and boring. The second error usually follows the first. The next time you try to make the perfect dessert, it's watered down with all your heart. As a result, the biscuit resembles soaked bread and leaves puddles of syrup on the plate. This is also not an option at all.

Traditionally, ordinary sugar syrup is used for these purposes. To do this, take 1 part of sugar for 2 parts of water and boil. After cooling, add rum or liquor, fruit juice or coffee, cognac, essence. Lemon biscuit impregnation is popular. It is very important not only to cook it correctly, but also to apply it to the cake. Here you need to take into account all the details:

• Number and thickness of cakes.
• Used cream.
• Will you add nuts, fruit or chocolate.

All this will eventually affect the moisture and taste of the finished product. Therefore, confectioners draw up technological maps that take into account all the subtleties.

Lemon Biscuit Impregnation is a pretty easy way to spice up a dry cake and give it a twist. But too thin syrup, thickened impregnation are common problems, and following a proven recipe will help to avoid them.

Rules for beginners

If you like dry biscuits, then you can limit yourself to lightly brushing the cake with a silicone brush, then apply the cream. But most often children prefer wet biscuits. And if you want to please the sweet tooth, then take the classic 2: 1 ratio as a basis. And if you want to cook a not too sweet treat, then it is better to change the ratio of water and sugar to 3:1.

If you want the solution to linger in the pores, then add some starch to it.

The more sugar you add to the syrup, the longer the finished product will stay fresh.

If the biscuit is very wet, just wrap it with a clean cloth. It will absorb excess moisture.

Processing cakes

When you take a hot cake out of the oven, you don't have much time. Experienced confectioners say that you need to cut, soak and shape until it is completely cool. This requires skill. In addition, the cakes should not be too thick, otherwise they will be dry inside anyway.

Lemon biscuit impregnation refers to liquid syrups, so it is quite easy to work with. Applying a hot compound is a separate science. Often housewives use a teaspoon for this. This is quite inconvenient, and the liquid gets onto the dough unevenly. It is best to use a pastry brush or spray bottle.

One more thing. Biscuit passes liquid like a sponge. Therefore, if you impregnate it with syrup, you need to apply the very minimum composition to the lower cake. Soak the middle cake sparingly, but you can pour generously on the top one. This syrup will gradually pass through all the floors of the confection.

Basic Impregnation Recipe

Lemon syrup for biscuit impregnation is one of the varieties, which are quite a lot. But its basis is sugar syrup. This is the base. It needs to be mastered so that you can go further.

In the recipe, which we will now get acquainted with, the amount of products is enough to soak a biscuit of five eggs. Based on this, you can calculate how much you need for your cake.

Need to take:

• Water - 10 tbsp. l.
• Sugar - 6, 5 tbsp. l.

Cooking itself is not difficult. In a saucepanpour water, pour sugar and put on a small fire. Bring the syrup to a boil and immediately remove from the stove. Be sure to cool to room temperature before use. The recipe for lemon biscuit soaking, which we will now look at, is not much different from the basic one, so you can easily master it.

Fragrant dessert

Citrus Flavored Wet Cake is a refreshing sweet accompaniment to tea. It will require a light cream of cottage cheese or yogurt, but not oily. It is very easy to make syrup. It will soak a biscuit of any thickness. You will need:

• Water - 500 ml.
• Sugar - 90g
• Lemon - 1 piece
• Cognac - 4 tbsp. l.

The recipe for biscuit soaking syrup is quite variable. Alcohol can be replaced with any other or completely removed. It won't get any worse. The first step is to get the zest from the lemon. To do this, a thin layer is removed. Combine water and sugar in a saucepan, add zest and bring to a boil. Add lemon juice and remove from heat. When the syrup has completely cooled, pour in the cognac.

Orange Summer

Let's continue to consider how to soak a biscuit. It is better to master several cooking recipes. Then you will be able to delight your home with fragrant sweets every day and will not bother them with monotony. It is best to soak chocolate cakes and muffins with this syrup. It turns out moderately sweet, with a slight bitterness andsour. You need to cook:

• Oranges - 2 pieces
• Sugar - 4 tablespoons.
• Water - 2/3 tbsp
• Cognac - 4 tbsp. l.

First of all, remove the zest from the fruit and squeeze the orange juice. Now mix sugar with water, add zest and juice and boil for a minute. When the syrup has cooled, pour in alcohol if desired. Orange and lemon biscuits are perfect for making summer desserts when you don't want to use heavy creams, but your soul asks for something light and tasty.

Impregnation without zest

She gives a bitter taste that not everyone likes. But the citrus note is what you need. Then this recipe is perfect for you. You will need:

• Water - 30g
• Lemon.
• Sugar - 30g

Choose ripe and juicy fruits, then the impregnation will turn out fragrant, and the pastries will be incredibly tasty. First you need to squeeze the lemon. Boil water and dissolve sugar in it. Add juice and vanilla, mix thoroughly.

Instead of a conclusion

In a similar way, you can prepare other syrups for impregnation. It can be strawberry or vanilla, peach or chocolate composition. Do not forget that the cream must be selected in each case individually. For example, orange and cherry go well with chocolate. But lemon is a very capricious fruit. With it, you can only imagine a light curd cream. If the impregnation is chocolate, then it is best to take a similar cream. Then the cake will turn outvery rich and bright. But no citrus notes, in this case they will be superfluous. But vanilla or cinnamon, on the contrary, will complete the picture.

Syrups for impregnation only at first glance seem like a trifle. In fact, the taste of the dish to a greater extent depends on them.