Types of Syrup
Syrup is a syrup, a thick liquid that has been obtained from the reduction and dissolution of sugar in water; it has a viscous texture that is widely used both in pastry and in drinks.
Today at Vida Recipes we are going to teach you how to prepare different types of syrup, how to recognize them and what you can use them for.
To do this, you will only need 2 ingredients, water and sugar in equal quantities, which we are going to stir until the sugar is completely dissolved.
The types of syrup allow, in their preparation process, to be added vanilla essence, orange, among others; you can also add cinnamon, orange zest or lemon; even some alcohol of your choice.
Syrup for hair or loose yarn
Preparation that is made with water and sugar, which when boiled takes on a thicker texture. It has hair when it reaches 103º C, when you take a little out with a spoon and dump it on the pot from a certain height, it does not cut, forming a thread when it
falls.Use: fruit preserves
Syrup Soft Ball Point Syrup Point of the
syrup that is obtained when it reaches between 110 and 115º C, can be identified when left Drop a drop into a cup of cold water and when you touch it with your thumb and forefinger it feels soft and can be shaped. Use: Fondants and soft candies.
Hard Ball Point Syrup Point of the syrup obtained when you reach a temperature between 116 and 120º C, you can identify the ball point, when you drop
a drop in a cup of water It is cold and when you touch it with your thumb and forefinger it feels hard and it is not possible to shape it.
Use: Hard candies, Italian meringue.
Caramel Point Syrup Point of
the syrup that is obtained at a temperature between 150 and 180º C, you recognize, the point, when you drop a drop in a cup with cold water and this It breaks when in contact with water and takes on an amber color. Temperature: 150-180°C.
Strong Yarn Point
Syrup Point of
the syrup that is obtained, when an average temperature between 105 and 110º C is reached, it is known that it has been achieved when by putting and taking out a Scoop, the syrup falls and is like a hanging hair that doesn't
get cut right away.Use: Fondants and glazes.
Light Point Syrup or Syrup Point Syrup
that is achieved after 5 minutes of cooking or when it has reached 100º C. It is usually used to moisturize biscuits
