You need to grease the buns after they are baked. What is baked goods lubricated with
Bakery home cooking always tastier than any other. Neither children nor adults will refuse such a treat if there are delicious buns with fragrant crust.
Be sure to follow the proportions of the dough and the recipe so that the buns turn out well.
Start baking only in a good mood, putting all your love into baking. Bake in a good mood and with a great attitude, otherwise nothing good will come of it.
Your mood will be transferred to baking, and therefore, having eaten a similar bun for breakfast, each family member will be happy all day long. good mood and therefore any task to submit to him.
In fact, recipes do not always indicate how to grease buns before baking or after cooking. Many housewives ask this question when starting to bake at home.
The lubrication of the buns really plays a big role. Final result appearance baked buns will depend on this procedure. To make the buns shine, it is worth trying.
What and how to smear
I recommend greasing pastries with a silicone brush, which you can buy at any store with utensils. Today, such a product is not uncommon and it is likely that such kitchen attribute already in your home.
If this brush is not at hand, then you can replace it with a brush based on goose feathers, tea bags, a gauze swab. In fact, the tool plays a secondary role. You need to know how to act correctly.
The hostess must perform light movements, almost weightless. Get creative in the kitchen, creating real culinary masterpieces in the oven that will surely delight your loved ones!
Baking Grease Recipes
I know variety of options baking coatings for vibrant color. I will present this information in this article, and you should read it to the end and decide which recipe suits you the most.
The result will be the same: beautiful and ruddy buns baked in the oven.
Egg lubrication
The most common way than to grease rolls is to simply chicken. egg. It is customary to use it in different variations, for example, only the yolk or a whole egg.
In the first case, baking will be covered with a yellowish, bright crust with rich taste. If you want to get a more moderate shade, it is worth diluting the yolk with milk.
Mix the mixture well, and then you need to grease the rolls with it. If you wish, you can add sugar to the batch, then the coating will have less gloss.
Dilute the chickens. an egg can be sour cream, water, sugar. Try different variations this method, choosing the best recipe for yourself, pampering your loved ones with delicious pastries.
After your efforts, you will receive a lot of compliments in your direction. Thus, lubricating pastries is easier than ever.
tea brewing
Baking will have golden brown but don't expect brilliance. You can grease the buns with sweet tea, just brew it stronger.
Components: 3 tbsp. Sahara; 100 ml of boiling water tea leaves.
Cooking algorithm:
- Mix the composition and let stand for a couple of minutes.
- Cooled tea should be greased with buns.
By the way, in this case it would be appropriate to take a tea bag instead of a brush and lubricate it. There is one more popular recipe than to grease rolls, which modern housewives like.
Components: 1 tbsp. flour and 100 ml of boiling water; 3 tbsp Sahara.
Action algorithm:
- Mix all ingredients.
- Lubricate the pastry.
The result will please you with a bright matte shade of buns.
milk glaze
To improve the external characteristics of buns, you should use warm milk. When the buns are almost ready, you need to take them out of the oven and use a silicone brush to apply warm milk on top of the dough.
Do this as quickly as possible and send the pastries to the oven to finish baking. As a result, the buns will be covered appetizing crust with ruddy barrels.
Sweet buns can be made shiny by using not just warm milk for lubrication, but sweetening it with sugar. Rejoice at home more often baking and then mind your own business.
water glazing
This method will appeal to all those housewives who want to bake beautiful pastries but don't want to go to the grocery store.
Smeared sweet pastries with plain water, you can get her to have bright color crusts, and the dough has become softer.
Some housewives sweeten the water and begin to grease the rolls with it. The result is a bright, glossy icing on the buns. By the way, if you want to achieve a similar goal, you need to take a simple sweet soda and grease the buns.
You will be surprised at the result, and you will always lubricate so that the rolls are even more appetizing.
vegetable oil
Vegetable oil will help to realize the desire to bake pies with a soft crust. You can take any kind, be it just sunflower, corn or olive.
It should be warned that you should not expect a bright and glossy crust from post-oil glazing.
Lubricate rast. butter not only rolls, but also the rest of pastries made from puff pastry or stretched. This must be done before baking.
But if you decide to give softness to yeast or sweet dough better lubricate vegetable oil V ready-made, but when the rolls are still hot.
Sour cream frosting
This recipe is appreciated by many housewives.
You need to take: sugar; flour; sl. butter and sour cream.
Action algorithm:
- I mix sour cream with flour.
- I introduce melted butter, but pre-chilled.
- I add sugar to the mixture and mix again. You need to get a smooth homogeneous mass.
- I cover the cake with frosting.
A mixture of butter and chicken yolk
Butter icing can be used not only for buns, but also for not very sweet pies.
Components: 2 tbsp. melted sl. butter (can be replaced with margarine); 1 PC. chickens. yolk.
Action algorithm:
- In the composition of the oil I add the yolk.
- I grind the mass so that it has a homogeneous composition.
The resulting grease will perfectly complement the dough. The rolls will become soft, and they will be decorated with a glossy crust with bright reflections of the sun. Such rolls were on the table of every grandmother in our childhood.
A mixture of butter and flour
The frosting recipe is very simple.
Components: melted sl. oil; water; flour.
Cooking algorithm:
- Sl. I melt the butter and let it cool.
- I mix the cold water oil.
- I bring flour. I grind a lot.
- Lubricate the rolls with a mixture, send to bake.
In the event that the rolls are sweet, add sugar to the mixture. By the way, it is not necessary to always add sugar to the icing. You can grease the rolls with a mixture, and then crush the sugar. During baking, it will dissolve evenly and soak into the dough.
solar glazing
This recipe will appeal to all lovers of bright pastries. The thing is that the lubricant will be bright and sunny. This effect is due to the addition of the solar spice turmeric.
She has her own piquant taste, which is liked by many fans of healthy food.
Components: 1 piece chickens. egg; milk; turmeric.
Action algorithm:
- I'm slaughtering chickens. egg.
- I pour milk and add turmeric, just a little bit.
- I mix and grease the pastry.
Sprinkle for buns
You can add brightness to products not only with the help of glazing. To make the rolls even brighter, more fragrant, beautiful and appetizing, I advise you to use: sesame seeds, poppy seeds, coconut flakes, sesame seeds, crushed pumpkin seeds or sunflower seeds.
Great alternative for oatmeal baking will become fried pre-oats. flakes. To prevent the topping from falling off, you need to grease the pastry before applying it.
Cheese topping for delicious buns
Cheese dressing will certainly provide unsweetened rolls with a ruddy and appetizing crust. In this case, lubrication of the dough is not needed at all. It is worth making several cuts in the buns after proofing, or simply pushing a couple of holes with a knife.
Add grated cheese to them from the next. oil and crushed garlic. The rolls will turn out fragrant, and even with a tasty, nutritious baked goods. Your loved ones will be delighted with such a treat.
Sometimes, even the most experienced hostess can spin in the kitchen and completely forget about greasing pastries for shine. You don't have to worry at all in this case.
- Finished products will also look wonderful if you know one secret: when you take out the rolls from the oven, you can anoint them with plain water. The water can also be sweetened.
- Place the rolls on the wire rack, covering with a kitchen towel. If you are afraid to smear the towel with pastries, you can put paper on top of the rolls, and only then cover.
Each of the above options will be useful to the hostess. We all choose the recipe that is not only the easiest, but also affordable.
But it is interesting to try a new grease for buns every time so that they shine, diversifying your table. Do not be afraid to experiment, because in culinary art this skill is always welcome!
My video recipe
Fragrant, airy, soft freshly baked buns - what could be tastier? Only buns covered with icing. There is no limit to the imagination, it is fashionable to prepare the icing from the products available at home in a matter of minutes. Sweet or sour, milky or fruity, chocolate or vanilla. Already want to try? Let's not pull: top 10 best recipes for the buns!
Icing for buns - general principles
Pretty hard to pick out general principles preparing icing for buns. Glaze can differ radically from glaze in terms of the ingredients included in the composition, in consistency, the method of preparation, the time allotted for manufacturing, and other parameters.
It is only important to note:
All products used must be fresh;
When mixing or whipping the ingredients, it is necessary to ensure that the resulting mass is homogeneous;
Bringing the glaze to readiness on the stove, it is important not to leave and stir it all the time so that no lumps form and nothing burns;
Don't do too much sweet icing for burgers, just as you should not make bland glaze for simple yeast or sweet buns;
1. Vanilla icing for buns
Ingredients:
350 grams of powdered sugar;
20 ml of lemon juice;
Vanillin - 5 grams.
Cooking method:
1. Carefully separate the proteins from the yolks. We put the yolks in the refrigerator, they will no longer be needed, and beat the whites with powdered sugar until lush foam at medium mixer speed. Beat egg whites in a clean and dry bowl, as they may not whip well when wet.
2. Add to proteins lemon juice, mix everything well until a homogeneous tender consistency.
3. Pour in the vanillin and mix well again.
4. Lubricate any buns from yeast dough.
2. Sugar icing for buns
Ingredients:
Sugar - 7 tablespoons;
Purified water - 160 ml;
40 grams of butter;
30 ml lemon juice.
Cooking method:
1. Cook sugar syrup: pour sugar into a deep metal container, pour in water, put on the stove and boil, stirring constantly, until thick consistency on low fire. Ready syrup should drain from a spoon with a thin thread.
2. Remove from the stove.
3. Pour lemon juice into the syrup, stir well until a homogeneous snow-white consistency. If you don't have lemon juice, you can use citric acid, but not much, otherwise the icing will turn out with a little bitterness.
4. Pour the yeast dough buns directly hot glaze.
3. Coffee icing for liquor buns
Ingredients:
Natural coffe with high strength - 250 ml;
Sugar - 300 grams;
60 grams of butter;
Any liqueur - 30 ml.
Cooking method:
1. Cook coffee syrup: pour sugar into a deep metal container, pour in natural freshly brewed strong coffee, put on the stove medium fire and cook until thick.
2. Put butter in coffee and sugar syrup, add liquor, mix thoroughly with a spoon until a homogeneous, tender mass.
3. We cool the finished coffee glaze and grease any yeast dough buns without filling.
4. Icing for buns with honey and cinnamon
Ingredients:
Powdered sugar - 5 tablespoons;
80 grams of honey;
80 ml of milk;
Ground cinnamon - 1 teaspoon.
Cooking method:
1. Put honey in a container, pour powdered sugar Add milk and bring to a boil over low heat, stirring frequently. Immediately after boiling, turn off the fire.
2. Pour cinnamon into the glaze, stir well with a wooden spatula.
3. We close the container with the icing with a lid and let it brew for half an hour.
4. Finished chilled honey glaze immediately grease the buns, because it thickens very quickly and grease only cold buns, as the icing will drain from hot ones.
5. Caramel icing for buns
Ingredients:
25% fat sour cream - 300 grams;
5 tablespoons of sugar;
Butter - 60 grams.
Cooking method:
1. In enamel pan put sour cream, butter, add granulated sugar and boil for about 15 minutes over low heat until a thick consistency and until small bubbles form over the entire surface. Stir constantly while cooking so that the glaze does not burn.
2. Remove from the stove, cool well and grease the buns. glaze by this recipe very suitable for buns with various fruit fillings, for example, apple, pear, plum and many others, or for greasing a nut with condensed milk.
6. Cherry icing for buns
Ingredients:
Cherry syrup - 5 glasses;
Sugar - 7 large spoons;
Corn starch - 30 grams.
For cherry syrup:
6 handfuls of fresh cherries;
120 grams granulated sugar;
350 ml of water.
Cooking method:
1. First of all, we prepare cherry syrup: rinse the cherries and dry them on a towel, squeeze the juice in a juicer. Cherry juice pour into a small metal mug, add water and sugar and boil over low heat until the syrup thickens. Remove the finished syrup from the stove, cool.
2. Pour cherry syrup into a large container, pour in the sugar needed for the glaze, corn starch and boil for 60 minutes on low heat. If not fresh cherries, then for glaze you can use canned cherries V own juice.
3. After the icing drains from the spoon with a thin thread, turn off the heat, cool well.
4. Use to grease any buns. If you want the glaze to be a little sour, then less than the specified amount of granulated sugar can be put.
7. Orange icing for buns
Ingredients:
3 oranges;
2 cups powdered sugar.
Cooking method:
1. Sift the powdered sugar into a dry cup.
2. We clean the oranges, take out the seeds and pass through the juicer.
3. Slowly pour orange juice into powdered sugar a small amount. After each pouring portion of the juice, mix well so that the powder is completely dissolved.
4. When the powdered sugar dissolves and the glaze acquires a thick, uniform consistency, it is ready.
5. Lubricate yeast dough buns with marmalade or jam with this icing.
8. Icing for apple marmalade buns
Ingredients:
Fruit marmalade - 350 grams;
Sugar - 7 large spoons;
130 ml of milk;
Butter - 90 grams;
For apple marmalade:
Apples - 8 pieces;
Sugar - a little more than two glasses;
Water - 125 ml;
ground cinnamon- 1 handful.
Cooking method:
1. Let's cook fruit marmalade: wash apples, peel, cut the core, cut into slices. We do not throw away the core and peel, but put it in a deep container with water and put it on moderate heat, boil for half an hour, cool and rub through a sieve, put it in a cup with apples. Pour 50 grams of sugar into apples and boil for 25-30 minutes over moderate heat. Cool the apples and twist through a meat grinder. IN applesauce add the remaining sugar, cinnamon, again put on moderate heat and boil for a little more than half an hour, with frequent stirring. Remove from heat, cool and place on a baking sheet. parchment paper, cover with a second sheet of paper and cool for 2-3 hours in the refrigerator.
2. Cut the prepared marmalade into small cubes, put in a small saucepan.
3. Pour in sugar, pour in milk, put butter and put on a container of water slightly smaller in diameter and heat in a water bath.
4. After melting all the products in a saucepan, cook, stirring, for 30 minutes.
5. Cool the icing and pour over the buns with different fillings, and also with such icing you can water various rolls or mini-cakes.
9. Icing for cream cheese buns
Ingredients:
Butter - 140 grams;
Vanillin - 2 grams;
Powdered sugar - 20 grams;
Cream cheese - 140 grams;
Cinnamon - 1 handful.
Cooking method:
1. Put cream cheese in a deep cup, add powdered sugar and beat with a mixer until white.
2. Put the oil in a separate cup, pour in the vanillin and crush with a fork.
3. Butter is mixed with a mass of cream cheese and icing sugar, beat everything well for three minutes.
4. Pour in the cinnamon and beat again for one minute.
5. We apply this icing to the buns using pastry bag leveling over the entire surface with a wooden or plastic spatula.
10. Chocolate icing for buns
Ingredients:
100 ml thick sour cream;
Three large spoons natural cocoa powder;
A teaspoon of sweet butter;
Two spoons of granulated sugar.
Cooking method:
1. Sift cocoa through a sieve into a small bowl, put sugar here, mix.
2. Add sour cream, stir until uniform consistency.
3. Put on low heat, bring to a boil and immediately put the oil.
4. Boil, stirring continuously, for a couple of minutes.
5. Pour glaze over already cooled buns.
If the icing contains whipped protein, please note that you should not beat it too vigorously, otherwise finished icing come with bubbles.
It is better to use powdered sugar instead of sugar, so the icing will come out more tender. Powder is better to make yourself.
On the surface of the glaze that has not yet set, you can sprinkle chiseled nuts, coconut or chocolate chips.
We all love buns, especially if they are baked according to a recipe, as mom used to make us. My childhood memories are so strong that they simply cannot be conveyed.
In our family, buns were baked, which were used by all household members. great success. It was a fudge cake.
I grew up and, as part of my job, I became interested in how fondant for buns is made. It turned out that there are a huge number of recipes that housewives use.
It is the fondant that makes the buns more delicious and beautiful. Today I will tell you how to prepare fudge for baked buns.
Consider the recipes with you, and you yourself will choose what your family will like.
Sugar fondant for baking
To prepare it, we need the following products:
200 milligrams of boiled or filtered water, 3 cups (600 grams) of sugar, one tablespoon of vinegar.
- pour granulated sugar into a container that can be put on fire, and fill it with water;
- cook the mixture over low heat until a small foam appears on the surface, and the water turns into syrup;
- add vinegar and leave to cool.
- after the mass has cooled, it is necessary to beat it with a mixer until it turns white.
After that, you can water your buns and serve. sugar fudge easy to prepare and does not require large financial costs.
Tip: in order to check the readiness of the syrup, you need to scoop up a tablespoon and lower it into cold water.
If the mixture curls into a ball, then the syrup is ready and you can continue to cook according to the recipe. In order to prevent a crust from forming on the surface of the fondant, it is necessary to sprinkle it with cold water when cooling.
The next recipe that I suggest you cook for an amateur, as cinnamon will be added to it.
Cinnamon fudge
Depending on the recipe for buns, you can make fudge with cinnamon. Thanks to her, baking will become more spicy in taste.
For its preparation you will need:
cinnamon - a little less than half a teaspoon (a pinch), 100 grams of condensed milk, half a pack of butter, three tablespoons of sour cream, one sachet of vanilla.
- First, melt the butter. It is better to melt it in a water bath;
- after the oil becomes liquid, you need to pour cinnamon, granulated sugar into it and add sour cream;
- add condensed milk and mix thoroughly. We put the mixture on fire and cook for 7-10 minutes;
- after the oil rises above the surface of the fondant, you need to turn off the heat and leave the fondant to cool. Let the fudge cool down naturally. It's better to put it in the cold.
- whip the fondant mixture and you can water the buns.
We all love chocolate, and how delicious it will be if you make chocolate fudge.
Chocolate dessert for buns
You can make such a fudge with the following products:
sugar - three tablespoons, pasteurized milk - about 80 ml, cocoa powder - 5 tablespoons, vanillin at the tip of a spoon.
- In a separate bowl, mix sugar, cocoa and vanilla. Mix until a homogeneous mass is obtained;
- Add warm milk and put the resulting mixture on a slow fire.
- it is necessary that the fudge boil, only after that we remove it from the fire.
If you add to this recipe small piece butter, then your fudge will be very similar to icing. After everything is ready, pour over the buns and serve.
When preparing buns, you can use the fudge recipe with the addition of citrus.
Orange fudge
This fondant is suitable for connoisseurs of dishes that are traditionally baked in France.
With the addition of citrus fruits, the taste changes and, I must say, for the better.
To prepare fudge with the addition of citrus fruits for a bun, we need the following products:
half a lemon, a whole orange, half a glass of sugar, half a pack of butter and egg.
- Let's start with fruit first. To do this, you need to remove the peel from both the orange and the lemon. After this is done, you need to squeeze the juice from both fruits;
- We do not throw out the peel from the fruit, but finely chop it. We shift it into the juice and put it on the fire for 7 minutes. The fire should be weak.
- remove mixture from heat and strain. Add sugar, butter and return the mixture to the fire again. Bring it to a boil.
- in a separate bowl beat the egg until thick foam and gradually pour the prepared citrus syrup into it.
- the finished mass must be whipped and again put on fire, bringing it to a boil. Cook the mixture until it thickens;
- Remove from heat, let cool slightly and put it in the refrigerator.
The citrus fudge is ready, now you can water your buns with it.
When preparing buns, housewives go to various experiments. But at the same time, they try to ensure that the fudge and the bun itself are cooked as quickly as possible.
I'll tell you one more thing simple recipe which takes a minimum of time to prepare.
Preparation of sugar mass for buns
For cooking you will need: sugar or powdered sugar - 150 grams, chicken egg - 1 pc., Lemon juice is added to taste.
- in an egg, we only need protein. It must first be separated from the yolk and cooled. Beat it until you get a thick foam. The mass should turn out so thick that if you turn the plate over, it will remain in it;
- after the protein becomes thick, add sugar or powdered sugar to it. It is better to use the second so that it dissolves faster.
- add lemon juice to taste.
This completes the preparation and the sugar mixture can be applied to pastries.
Agree, this fudge is prepared very quickly and easily. Fondant can be smeared with any product that you just got out of the oven.
And finally, the most delicious recipe that my loved ones love.
Marmalade fudge
For her, we need: 250 grams of marmalade, buy the one you like.
I most often opt for citrus, 4 tablespoons of sour cream, a quarter of a pack of butter, a little less than half a glass of sugar.
- crush marmalade with a knife small pieces and add all other products to it;
- put everything on steam bath and cook until everything melts.
- boil sugar syrup for 25 minutes after boiling.
All is ready! Water your baked goods and invite everyone to the table. Happy tea!
My video recipe
Sugar syrup is a simple and at the same time unique substance, without which the preparation and decoration of many desserts, as well as cocktails and homemade preparations, such as compote or jam, is indispensable. Desired consistency sugar syrup for a particular purpose is achieved by observing the proportions of sugar and water determined by the recipe, as well as the time of its preparation.
Below we will consider various options making sugar syrup and reveal the secrets for a successful result.
How to make sugar syrup for soaking biscuit at home - recipe
Ingredients:
- granulated sugar - 150 g;
- purified water - 140 ml;
- cognac, rum or liquor - 20-40 ml.
Cooking
To prepare impregnation for biscuit, mix purified water with granulated sugar and heat the mixture until sugar crystals are completely dissolved, removing foam if necessary, but do not boil. We give the finished syrup to cool to a temperature of about thirty-seven to forty degrees, and only then add cognac, rum or liquor and mix. If you pour alcohol into hot syrup, then it will lose its aromatic properties, for the sake of which we add it to the impregnation.
It is better to soak cold cakes with completely cooled syrup to avoid excessive soaking.
Preparing sugar syrup for buns
Ingredients:
- granulated sugar - 120 g;
- black tea - 1 teaspoon;
- purified water - 120 ml.
Cooking
It is better to grease the buns with sugar syrup prepared on the basis of tea brewing. To do this, pour a teaspoon of tea boiling water and let it brew for five minutes. Then we filter the tea leaves, add granulated sugar, heat until the sweet crystals are completely dissolved and let it cool slightly. We smear with such syrup already ready-made buns or sweet pies and leave in the oven for another couple of minutes.
To prepare a sweet fudge for buns, you need to take one and a half times more sugar than water, boil the syrup, stirring, until such a consistency is obtained that you can roll a soft sticky ball out of a drop of syrup dipped in cold water. When the desired syrup density is reached, add lemon juice to it at the rate of ten drops per one hundred and fifty milliliters of liquid, which was originally taken to make fudge.
How to make sugar syrup for jam?
Ingredients:
- granulated sugar;
- purified water.
Cooking
The consistency of sugar syrup for jam depends on the berries or fruits with what acidity you use, and can vary from three hundred to five hundred grams of sugar per liter of purified water.
Cooking time is determined depending on obtaining the desired sample of syrup for density. If, when squeezing and unclenching a cooled drop of syrup with your fingers, it forms a thin, quickly tearing thread, then such a syrup is used 
for making jam from dense and hard fruits, as well as for pouring compotes from soft berries. When a thin but stronger thread is formed when the fingers are opened, we get a syrup for fruits and berries of medium density. If, during the test, it is difficult to separate the fingers and at the same time the syrup forms a thick thread, then it can be used to make jam from soft and tender berries. This is the easiest visual way to determine the thickness of the syrup. But the task is greatly simplified by the presence of a special sugar thermometer, which accurately determines the density of sugar in the syrup at the moment and makes it possible to obtain a more accurate result according to the desired density and cooking time of the syrup for jam.
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Sugar syrup is a simple and at the same time unique substance, without which the preparation and decoration of many desserts, as well as cocktails and homemade preparations, such as or. The desired consistency of sugar syrup for a particular purpose is achieved by observing the proportions of sugar and water determined by the recipe, as well as the time of its preparation.
Below we will look at various options for making sugar syrup and reveal the secrets for obtaining a successful result.
How to make sugar syrup for soaking biscuit at home - recipe
Ingredients:
- granulated sugar - 150 g;
- purified water - 140 ml;
- cognac, rum or liquor - 20-40 ml.
Cooking
To prepare impregnation for biscuit, mix purified water with granulated sugar and heat the mixture until sugar crystals are completely dissolved, removing foam if necessary, but do not boil. We give the finished syrup to cool to a temperature of about thirty-seven to forty degrees, and only then add cognac, rum or liquor and mix. If you pour alcohol into hot syrup, then it will lose its aromatic properties, for the sake of which we add it to the impregnation.
It is better to soak cold cakes with completely cooled syrup to avoid excessive soaking.
Preparing sugar syrup for buns
Ingredients:
- granulated sugar - 120 g;
- black tea - 1 teaspoon;
- purified water - 120 ml.
Cooking
It is better to grease the buns with sugar syrup prepared on the basis of tea brewing. To do this, pour a teaspoon of tea with boiling water and let it brew for five minutes. Then we filter the tea leaves, add granulated sugar, heat until the sweet crystals are completely dissolved and let it cool slightly. We coat ready-made buns or sweet pies with such syrup and leave in the oven for another couple of minutes.
To prepare a sweet fudge for buns, you need to take one and a half times more sugar than water, boil the syrup, stirring, until such a consistency is obtained that you can roll a soft sticky ball out of a drop of syrup dipped in cold water. When the desired syrup density is reached, add lemon juice to it at the rate of ten drops per one hundred and fifty milliliters of liquid, which was originally taken to make fudge.
How to make sugar syrup for jam?
Ingredients:
- granulated sugar;
- purified water.
Cooking
The consistency of sugar syrup for jam depends on the berries or fruits with what acidity you use, and can vary from three hundred to five hundred grams of sugar per liter of purified water.
Cooking time is determined depending on obtaining the desired sample of syrup for density. If, when squeezing and unclenching a cooled drop of syrup with your fingers, it forms a thin, quickly tearing thread, then such a syrup is used 
for making jam from dense and hard fruits, as well as for pouring compotes from soft berries. When a thin but stronger thread is formed when the fingers are opened, we get a syrup for fruits and berries of medium density. If, during the test, it is difficult to separate the fingers and at the same time the syrup forms a thick thread, then it can be used to make jam from soft and tender berries. This is the easiest visual way to determine the thickness of the syrup. But the task is greatly simplified by the presence of a special sugar thermometer, which accurately determines the density of sugar in the syrup at the moment and makes it possible to obtain a more accurate result according to the desired density and cooking time of the syrup for jam.
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