Caramel Domeis a recipe. Not the most sophisticated confectionary decoration technology allows you to serve any dessert as solemnly as possible.
For sugar syrup in a skillet with a thick bottom (not enameled and not aluminum), mix 250 g of sugar and 100 ml of water. To use very high-quality granulated sugar or refined sugar (possibly Western production) - impurities that are contained in poor-quality sugar, complicate the process and worsen the quality of caramel. Heat the mixture on low heat to allow the sugar to melt. And so that crystals do not form on the walls of the pan, remove them from time to time with a moist culinary brush.
Once the sugar has melted, add 65 ml of glucose syrup. It will prevent the crystallization of sugar and make caramel more plastic. If there is no glucose, replace it with 2 tbsp. l. honey or maple syrup. Add 1 tsp. lemon juice. Acid also contributes to the plasticity of caramel.
Increase the fire and continue cooking the syrup to an amber color and a temperature of 150-1600C. After the syrup has boiled, in no case do not mix it.You can not touch the bottom of the pot with a thermometer, because there the temperature is higher and the readings will not be accurate. Remove the saucepan from the heat and lower it for 10-15 seconds. a large bowl or sink filled with cold water to stop the cooking process.
Lubricate with vegetable oil with a neutral taste (for example, grape seed oil) the outer, convex side of the half. Put a teaspoon into the caramel and apply the sugar syrup threads to the ladle with rapid movements.
After the dome is formed, outline its outline along the entire diameter of the ladle. Carefully cut off excess threads that fall outside the contour. Let the caramel harden and carefully remove the dome from the base.
Date: 09.10.2018, 06:00 / Views: 52482
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