Admin

Burnt sugar ("burnt")

Burnt sugar ("burnt") is introduced into dishes for coloring and giving them the appropriate taste. In addition, burnt sugar is used to decorate dishes (semolina with fruit). Sugar gives food a sweet taste and increases calorie content.

The norm for adding sugar ranges from 5 to 50 g per serving.
Burnt sugar is burnt sugar.

Burnt is used for coloring the surface and crumb of products in a dark brown color.

Sugar can be replaced with molasses or burnt sugar
Admin

Cooking burnt at home.

To obtain burnt, heat sugar in a spoon over low heat. Until a dark brown syrup forms.
Sugar is easily soluble in water, melts at a temperature of 160 and, when cooled, solidifies into a glassy mass. When heated strongly, the sugar caramelizes, resulting in a brown color.
To avoid heavy foaming of the syrup, you can add 1% fat to the sugar mass.

1. Put 4 tablespoons in a dry frying pan. tablespoons of sugar, add 1 tbsp. a spoonful of water and, constantly stirring with a wooden spatula, heat the mixture over low heat until it turns dark brown. So that the sugar mass does not foam much when heated, you can add a little (no more than 1% of the sugar mass) melted butter to it. Dilute the prepared burnt sugar with hot water, adding it a little and stirring well, until the sugar is completely dissolved. Strain the finished burnt through cheesecloth folded in several layers, pour into a glass dish and use to color dough or pie fillings.

2. Burnt food is prepared as follows. Pour 1 tbsp into the pan. a spoonful of granulated sugar and, while stirring, heat over low heat until the sugar turns dark brown and smoke begins to stand out. Continuing to stir, gradually add 0.5 cups of hot water and stir until the lumps dissolve.
The resulting gummy dark brown solution is filtered through cheesecloth or strainer and stored in a bottle.
Stir gently with a long spatula or stick to avoid splashing hot burnt sugar. With insufficient burning of sugar, the color will be weak, and the burned sugar will curdle into a hard lump and there will be little burning.

3. Procurement of burnt sugar
200 g sugar, preferably lumpy
Lightly moisten 200 g of sugar with water, preferably lumpy, put in a clean, dry frying pan, hold over low heat until the sugar is browned until dark in color. Add some boiling water, bring to a boil and pour into a glass jar. Store in a kitchen cabinet. Heat slightly before use by placing in a saucepan of hot water. Adding to dark sweet and sour sauces, in accordance with the recipe.

Admin

FEMALE

Water - 0.5 cups
Sugar - 1 sec. l.

Pour sugar into a frying pan and, stirring occasionally, heat over a fire until it turns dark brown.
Add hot water gradually and stir until the lumps are dissolved.
Strain the resulting sticky dark brown solution and store in a sealed container.

Burnt sugar is burnt sugar dissolved in water.

It is used for tinting dough, creams, lipstick

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers