Sugar Syrup ( Cakes and Pastries)
by Tarla Dalal
Added to 25 cookbooks
This recipe has been viewed 98049 times
Will any dessert ever be complete without the use of sugar syrup? Use good quality sugar, and keep skimming the syrup to remove all the impurities.
Sugar syrup is one of the most important ingredients in cake making and hence its quality speaks for the quality of the cake. If sugar syrup is used, the sponge becomes moist and tasty to eat, else it becomes dry and unappetising!
Method- Combine the sugar and water in a deep non-stick pan, mix well and cook on a medium flame for 6 to 7 minutes, while stirring occasionally.
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- Strain it using a strainer.
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- Cool completely, store in an air-tight container and use as required.
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Nutrient values (Abbrv) per tbsp
| Energy | 53 cal |
| Protein | 0 g |
| Carbohydrates | 13.2 g |
| Fiber | 0 g |
| Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
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6 FAVOURABLE REVIEWS
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Reviewed By
5 of 10 users found this review useful
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No review of this type was found
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