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Impregnation for biscuit cakes: how to make? Video
Sponge cakes, rolls, cakes, cookies, numerous varieties of groceries and pastries are loved by many people in the country. Housewives bake biscuits at home, treating family and friends, but, unfortunately, often the cakes are too dry, spoiling the taste of baked goods.
Impregnation for cake layers
Flour cakes were called biscuits for a reason: well-baked, ideally they really should look like the famous matte porcelain. The classic biscuit is baked only from eggs, flour and sugar, butter is added to the butter, but this dough is used only for muffins.
Unlike shortbread cakes, biscuit cakes are not cut, no matter how high the cake is, it is completely glazed and “dressed” in cream or soufflé. Obviously, such a layer of dough will be dry, so the biscuit needs to be impregnated. Traditional impregnation is prepared from warm water and sugar mixed in equal proportions; juices and liqueurs are often added to the impregnation.
Impregnation recipes for biscuit cake
Cook the traditional impregnation from a glass of sugar and one and a half glasses of water. Dissolve sugar in water and bring to a boil over low heat, stirring constantly. Remove the foam, cool, the impregnation will be quite thick. Add half a teaspoon of vanillin and saturate the crust.
Impregnations with liqueurs are prepared in the same way, but after the solution has cooled, add 2 tbsp. tablespoons of white wine or cognac liqueur, for aroma you can purchase rum essence.
After impregnation, it is better to put the cake in the refrigerator for three hours, so the dough will not turn sour
Famous English biscuits are distinguished by a pronounced chocolate flavor, which is achieved by adding cocoa powder to the dough and enhanced by coffee impregnation. The main impregnation solution is diluted with boiled coffee. Natural coffee is brought to a boil in a Turk, a spoonful of sugar must be added, cooled and mixed with impregnation. It is better to water the cake with impregnation through a fine sieve or cheesecloth, so you will not get coffee flakes in the cake. The cake is brown.
Some secrets of cake impregnation
Honey cakes need special impregnation. The fact is that they are much denser than their classic counterparts, so the impregnation for them needs to be made thinner. In a glass of water, take 4 tablespoons of sugar, dissolve, boil and, without removing from low heat, add a teaspoon of honey. Saturate the cake with the cooled solution.
Cakes baked with fruit often do not need impregnation at all, but if you find it necessary to soak, do it carefully and correctly. for example, you can not pour the cake from above, as is usually done, but pour a little solution into a plate and put the cake in it, it will take in the required amount of moisture. Turn the crust over onto a clean plate and refrigerate for several hours. A soft and juicy biscuit is guaranteed to you.