Impregnation for biscuit at home: recipe

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

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 for the confectionery product to acquire juiciness and a unique taste, it is worth taking care of the impregnation for the biscuit. Confectioners know many options for preparing a constituent confectionery product. Some recipes require special skills, but in general even a beginner can cope with the preparation of the impregnation.

How to make a biscuit tender and juicy

Biscuit is an airy dough, which requires special attention and precise formulation of recipes during the cooking process. But at the time of baking, moisture evaporates from the dough. This makes the cakes too dry, losing a touch of originality in taste.

In the process of preparing a confectionery masterpiece, you should correctly combine 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 cream cakes.

In order not to spoil the biscuit, you need to strictly adhere to the proportions at the time of impregnationon the crust. The ideal proportion is 1 part biscuit to 0.7 parts impregnation and 1.2 parts cream.

Which impregnation is better to cook at home

With the development of confectionery art, the 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 biscuit.

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

There is no problem with the preparation of the impregnation. 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.

The standard biscuit soaking recipe is the easiest way to make sugar syrup:

1. In a saucepan with a small volume, place sugar and water. It is advisable to take products in a ratio of 1: 2.
2. Cook the mixture over low heat. Bring contents to a boil and cookuntil it thickens.
3. During the cooking process, you need to constantly stir the syrup and remove the foam if necessary.
4. Remove the pot from heat and cool the contents completely.
5. When the impregnation is completely cool, add flavorings or other components to it. Mix ingredients well.

Additional components cannot be added to a hot mixture of sugar and water. Especially if they are fragrances, as all the smell will disappear with the steam.

Alcohol jam impregnation

Syrup for impregnating biscuit at home is easy to prepare, but you can further simplify the procedure for preparing this component of a confectionery product. Impregnation principle:

1. You need to prepare 50 grams of vodka, 50 grams of jam or marmalade, 1 glass of water.
2. 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 you get a homogeneous mass.
3. 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.
4. Remove the pot from heat and let the mixture cool completely.
5. 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

Syrup for soaking biscuits can becomeoriginal addition to the cream. There is a list of the most popular recipes, where the base is regular sugar syrup:

• With cognac: 5 spoons of sugar, 5 spoons of water, 7 spoons of liquor and 1 cognac.
• Coffee impregnation is suitable for chocolate biscuit. Add 2 teaspoons of instant coffee to the sugar syrup.
• Citrus is a refreshing option: squeeze half a lemon into the sugar mixture and grate the skin from the rest of the fruit. But use only the top color layer, white cannot be added - it is bitter.
• Vanilla will bring a romantic note: can be used 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 liqueur to the syrup. Sometimes jam is used.

Often used several options for auxiliary additives in one syrup. The ideal combination is alcohol + syrup + citrus fruits. Coffee can be in harmony with vanilla. White wine pairs easily with Cahors or Cognac.

How to properly soak a finished biscuit

Properly cooked biscuit, ideal impregnation consistency and delicious cream - this is not a guarantee of a perfect confectionery. 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.

Biscuit must be completely chilled. Even whenthe 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 doing 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, combining all tastes.