Homemade recipe No. 095 Blotting syrup Buteykis, Kengis 1963

Description: ** Quality requirements: ** syrup should be viscous, transparent with the smell of essences and wine.
Manual: Sugar is diluted in water and brought to a boil; at the beginning of boiling, remove the foam. The syrup is boiled for 1–2 minutes, after which its density is determined, cooled to 40 ° and mixed with aromatic substances. It is not recommended to add aromas to hot syrup, as essential oils volatilize.
Fresh and canned fruit juices, cognacs, liqueurs, vodka liqueurs, grape wines, fruit syrups, essences, etc. are used to flavor the syrup. When adding juices, care must be taken not to dilute the sugar syrup too much.
Vanilla, cognac, white dessert wine, coffee are added to the syrup intended for impregnating some products made from biscuit or yeast dough.
For biscuits with fruit fillings, sugar syrup with fruit flavors is used and, if necessary, slightly acidified with food acids.
A blotter for light-colored products is flavored with light juices and wines, as dark syrup makes the products look unattractive.