lunes, 22 de octubre de 2012

Almíbar básico para el bizcocho

Hola a todo el mundo!

Antes de nada pido perdón por no haber publicado casi nada la semana pasada pero por motivos laborales me ha sido imposible. Prometo compensar de una manera muuuuy chula, ya véreis :)

Hoy os dejo un post rapidito y muy sencillo pero que es muy útil a la hora de que el bizcocho para nuestras tartas no se quede reseco. 

Se trata de un almíbar básico (hay de muchas maneras) que se basa en agua y azúcar pero es algo mas que eso, es la gracia del bizcocho después de la crema jaja. A continuación os dejo la receta.



Ingredientes:

500gr de agua
300gr de azúcar blanco
2 tsp (cucharaditas) de extracto de vainilla (yo utilizo la bourbon de Madagascar)
1 tsp de aroma de caramelo (en su defecto sustituirlo por caramelo líquido)








Preparación:

1.Calentamos en un cazo el agua y el azúcar.Removemos hasta que el azúcar se haya disuelto.




2.Cuando comience a hervir y el azúcar este bien disuelto, añadimos los aromas y removemos lo justo.
A partir de aquí hay que dejar que hierva con un fuego medio unos 8-10 minutos. Si no lo dejamos hervir básicamente es agua con azúcar, la textura tiene que tener un poco mas de textura, no líquida pero tampoco muy espesa, en su punto es la clave.

  





3. Para saber si esta listo el almíbar cogeremos un poco con los dedos y presionaremos las yemas, así sabremos si mas o menos tenemos el punto, tiene que estar así como "pegajoso" pero sin serlo.
Dejamos enfriar en el cazo.

4.Pasamos nuestro almíbar a un recipiente, lo mejor son los "biberones" que a la hora de poner sobre nuestro bizcocho resultará mas sencillo. Guardamos nuestro biberón en la nevera y lo conservamos en la misma. 


Ahora si me despido pero os prometo traeros cosas muuuy chulas! os dejo con la intriga! jajaja poner en práctica la receta y ya me contáis. Aunque el bizcocho en sí sea jugoso con el almíbar rompe jajaj queda muchísimo mejor! 

Muchas gracias a todos!

Besos dulces de almíbar!





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