Syrup One of the most important syrups for those interested in Pastry That can be used for all kinds of sweets, one of the most important sweets made with syrup can be used to Zolbia and Okra He pointed out that follow us to see the full training and the process of making syrup.

To make syrup, first boil the water and add lemon or lemon juice. Then dissolve the sugar over medium heat and add the rose water and saffron after transparency. Syndrome to gently heat and put some of it in the refrigerator to test the concentration; If it was, it’s ready. Avoid high heat to prevent sugar and add a spoonful of glucose if desired to keep the syrup shine.

Syrup The amount of materials
Sugar Mid
Water ۱۰ cup
Lemon ink A quarter teaspoon
Rose One quarter of the cup
Saffron 1 tbsp

Syrup recipe

Water boil

First, pour the water into a suitable pot and heat over to boil, when the water is boiled, add the lemon ink to the pot containing water, if you do not have lemon ink, pour two tablespoons of lemon juice instead.

Add sugar

At this point, add the sugar to the pot and allow the sugar to dissolve the sugar completely in the water and the syrup is transparent. When the syrup has begun to grind and is completely transparent, add rose water and saffron.

Add rose water

We used rose water for the scent of this syrup, if you do not like rose water in your syrup, you can press a few pushes with your hand to crack the skin then pour into the syrup. After adding rose water and Saffron We have to wait for the syrup to reach consistency.

Syndrome consistency

Note that the syrup should be consistent with gentle heat and if you thickened it at high heat, it will be sugar at the end. To find that the syrup is sufficiently concentrated, pour a small amount of syrup into a plate.

Testing syrup consistency

Then place the plate in the refrigerator to cool the syrup completely, now test the syrup between your two fingers. If the syrup is sticky and stretched, that is, our syrup is consolidated and ready and we have to put it out of heat.

Preventing overwhelming

But if the syrup is watery and it is not overwhelmed, it should still remain on the heat to reach the right concentration, do not increase the heat to thicken the syrup because it will cause the syrup to sugar. After the syrup is ready, allow to cool at ambient temperature.

Add glucose

The important thing about market syrup is that if you want your syrup to be shiny like sweets, you can pour a tablespoon of glucose into the syrup. This in addition to glossing the syrup makes the syrup not shocked.

Syrup tips

Dough

Note that the syrup should have a slightly lower concentration than honey and if it is diluted, it causes dough to make pastries like Zolbia and Okra, El -Fil, Baklava, Arabic Okra And .. Be sure to consider the syrup concentration to prevent your pastries from dough.