Almibar Para Medialunas
How do you make syrup to paint butter croissants?
To make butter notes, cut them into squares, diamonds, rectangles, circles and paint with eggs. When the rosary is ready, place the cream or queen paste on top and add the cream or sweet fruit cubes (peach or pineapple in the syrup, apple, etc.) and paint with the syrup. Drizzle with melted chocolate or icing sugar.
Bath syrup for croissants and pearls.
Ingredients: 1 kg car, 650 cc water, 200 g glucose. Essence and permanence.
Preparation: Bring the ingredients to a boil and stir until light syrup is consistent. Impress you with the essence.
This syrup with rum, maraschino etc. Plus 80 cc can be used to make better wines, wines, cupcakes, etc.
Don't complicate it, it's easier than that ... one part water per half sugar I mean if a liter of water per 1 kg sugar then it is about dissolving the sugar crystals and you will get the syrup !! If you haven't turned it into caramel then buy natural color and you can play with it and color :) Good luck
Syrup is made from the same amount of water as sugar, bring to a boil and reduce until it becomes a thick liquid. Allow to cool and then brush. Another alternative is to put the jelly in a container with a little water, let it cool down and paint with it, stay there. Good luck and everyone will be rich.
In periwinkles / confectioneries, sock type gars are used, which dissolve in hot water. Feathers, thin jelly (apricot, peach) used in ptamen, you can make a syrup with equal amount of sugar and water and boil it until you reach the desired location.
Prem: Prepare all the ingredients for the syrup, 1 kg sugar, 3/4 liter water, (you can add lemon juice and cinnamon, sir.) If you don't want too much and coffee.
Saidu: We put the sugar in a pan with water and occasionally shake it with a toothpick so that it does not change color or burn, we keep a container with water and a pinch of pastry on the inner edge. ۔ The teaspoon will thicken, I suggest that the syrup does not burn until it is pulled with the fingers (until it is finished, remove the lemon peel and cinnamon leaves).
Third: The last X with the pastry brush We put a layer of syrup on top of the crescent (remember to be careful when applying the X-Crescent if the brush is wet) and it is ready to serve.