How to make Sugar Syrup
26.5 هزار بار بازدید -
8 سال پیش
-
Instagram: @trigavinStep-by-step demonstration of how
Instagram: @trigavin
Step-by-step demonstration of how to make simple sugar syrup.
Please subscribe for other recipes using this simple syrup, as well as more simplified french patisserie recipes and techniques.
Ingredients:
200g sugar (superfine(caster))
200g (225ml) water
(or
1 cup sugar
1 cup water)
Method:
1. Sugar & Water in pan (+ other optional infusing ingredients)
Over med-high heat, stir to dissolve sugar
2. Once sugar dissolved, leave to boil 1-2 minutes
3. Remove from heat, pour into bowl to cool
4. Once cool, add optional flavourings (extracts, juices, alcohols)
Store in fridge air-tight container for up to 1 month.
Variations:
Simple syrup:
at beginning, add scraped seeds of 1/2 vanilla pod +1 large rind peel of lemon
Coffee:
at beginning, add 3tbsp nescafe coffee
Lemon:
at end, to cooled syrup, add 200ml lemon juice (3/4 cup +2tbsp)
Kirsch or Framboises (or any 15-20 proof liqueur):
at end, to cooled syrup, add 60ml (1/4 cup)
Rum or Cointreau or Grand Marnier (or any 30-40 proof alcohol):
at end, to cooled syrup, add 30ml (2tbsp)
Step-by-step demonstration of how to make simple sugar syrup.
Please subscribe for other recipes using this simple syrup, as well as more simplified french patisserie recipes and techniques.
Ingredients:
200g sugar (superfine(caster))
200g (225ml) water
(or
1 cup sugar
1 cup water)
Method:
1. Sugar & Water in pan (+ other optional infusing ingredients)
Over med-high heat, stir to dissolve sugar
2. Once sugar dissolved, leave to boil 1-2 minutes
3. Remove from heat, pour into bowl to cool
4. Once cool, add optional flavourings (extracts, juices, alcohols)
Store in fridge air-tight container for up to 1 month.
Variations:
Simple syrup:
at beginning, add scraped seeds of 1/2 vanilla pod +1 large rind peel of lemon
Coffee:
at beginning, add 3tbsp nescafe coffee
Lemon:
at end, to cooled syrup, add 200ml lemon juice (3/4 cup +2tbsp)
Kirsch or Framboises (or any 15-20 proof liqueur):
at end, to cooled syrup, add 60ml (1/4 cup)
Rum or Cointreau or Grand Marnier (or any 30-40 proof alcohol):
at end, to cooled syrup, add 30ml (2tbsp)
8 سال پیش
در تاریخ 1395/03/15 منتشر شده
است.
26,536
بـار بازدید شده