PASTRY COURSE. LESSON THIRTEEN: Syrups, Almibaradas jams and Hydrate Gelatines

Steemit's Friends. How are you? This time I bring you other tools that we will use to make desserts or pastries.

We have the "Almíbar Liviano", which is used to moisten sponge cakes or to shine some fresh fruits. Also for making canned fruits. It can be perfumed with coffee, lemon peels, tangerine, orange or any liqueur or essence of your taste.

To prepare it, place a measure of sugar on the fire for two measurements of water. You bring to medium heat until the sugar is diluted and when the first boil begins, turn off, let it take room temperature and then store it in the refrigerator. For the syrupy fruit, place the fresh fruit when it is in the first boil and wait 15 minutes and remove from the heat.

We also have Espejo or Firm Syrup, this serves to make the Italian Merengue, to prepare praline of dried fruits or to prepare candied fruits or syrupy nuts.

To do this place 400 grams of sugar in a small pot or saucepan, cover with water only until it is completely moistened, bring to a temperature of 118 ° to 121 ° C, cook until the boil is even, do not stir, remove of the fire when the sugar is dissolved and the bubbles are in the center of the pot and are small. Let it take room temperature. For the Italian meringue you should use it hot.

For the Syrup Almibarada or diluted, you must sift 4 tablespoons (60 grams) of the jam of your choice in a pot, add 4 tablespoons (60 grams) of sugar and six tablespoons (90 ml) of water. Bring to medium heat until it boils, stirring constantly so that the ingredients are integrated. You can use it to polish fresh fruits in any cake. You can keep it in the refrigerator and to use it again, you must warm it up again.

To hydrate the gelatin, you have to use three measures of water for one of gelatin or grenetine without flavor powder. The water must be at room temperature, you must add the gelatin in a sprinkled form and stir until lumps are made. You must let stand for three minutes and you will see that it will take consistency of compote, then you take it to a slow fire and you must always stir, taking care that it never boils, because this way it loses its properties and does not curdle. You can also take it to the microwave, taking care and press for 20 seconds and go little by little until you see that there are no granites and has dissolved, without bringing to boil.

Do you want to know more about the Pastry Course? Search the following links:

Lesson One: https://steemit.com/english/@yanijps2011/i-m-gonna-give-you-a-pastry-course-start-with-the-first-lesson

Lesson Two: https://steemit.com/recipes/@yanijps2011/dressing-course-lesson-two-measures-and-equivalences

Lesson Three: https://steemit.com/recipes/@yanijps2011/dressing-course-lesson-three-how-to-realize-the-real-glass

Lesson Four: https://steemit.com/recipes/@yanijps2011/dressing-course-lesson-four-basic-cake

Lesson Five: https://steemit.com/english/@yanijps2011/2k8e4l-dressing-course-lesson-five-sponge-cake

Lesson Six: https://steemit.com/food/@yanijps2011/dressing-course-lesson-six-how-to-make-the-base-for-a-pioneer-or-gypsum-arm

Lesson Seven: https://steemit.com/cervantes/@yanijps2011/dressing-course-lesson-seven-bath-glase

Lesson Eight: https://steemit.com/recipes/@yanijps2011/pastry-course-lesson-eight-merengue-italiano

Lesson Nine: https://steemit.com/recipes/@yanijps2011/dressing-course-lesson-nine-merengue-french

Lesson Ten: https://steemit.com/food/@yanijps2011/pastry-course-lesson-ten-swiss-meringue

Lesson Eleven: https://steemit.com/food/@yanijps2011/dressing-course-lesson-eleven-dough-sablee

Lesson Twelve: https://steemit.com/food/@yanijps2011/dressing-course-lesson-twelve-real-mass-dry-pasta-masa-1-2-3

Infinite blessings!