28 November, 2017
Glucose syrupPosted in : Deserts on by : root
Glucose syrup is a thing without which the baking is almost impossible, especially if we are talking about gingerbread and ginger biscuits, and today I will tell you how this syrup to make your own.
Description of preparation:
I think those Housewives who often make different cakes yourself, this recipe glucose syrup should be familiar. As I said, often this syrup is used for gingerbread dough, biscuits, and various creams and sweets. The peculiarity of this simple recipe for glucose syrup is that when heated the sugar in it is broken down to glucose and sucrose, hence its name. In the end, the syrup obtained is viscous and transparent, it is quite a long shelf life and is not exposed to sugared, which is very important.
- Sugar — 300 Grams
- Water — 130 Ml
- Citric acid, 1.7 Grams
- Baking soda — 1.2 Grams
How to cook “Glucose syrup”
For starters, take a not very deep pan and pour sugar in it.
Pour sugar in the specified amount of water.
Put a weight on the fire and bring it to a boil.
After the syrup boils, add citric acid and again bring the mass to boil.
Then do under the pan with low heat and boil the syrup for 30-35 minutes.
When the syrup has cooled slightly, it should pour soda, then on the surface of the syrup will appear small bubbles.
When the bubbles almost completely lost, the syrup is ready to use. You can prepare something with it, and you can pour the syrup in a jar and put it in the fridge, the syrup is kept for quite a long time.