Tsukaty ( Polish. Cukaty , from cukier - “ sugar ”) - juicy fruits cooked in sugar or sugar-syruping syrup . Candied fruits are used as a filling in biscuit , cupcake, butter, shortbread , yeast dough and as a separate decor element for decorating cakes, pastries, cookies, rolls, puffs. For desserts used as a filling and decor at the same time.
Candied citrus peel is cooked, slowly boiling in syrup until transparent, vitreous pulp and high sugar content are obtained. Boiled crusts are thrown back on a sieve, separated from the syrup, allowed to drain, and then dried [1] .
Depending on the surface treatment produced:
- candied reclining, having on the surface a strong dried film of sugar syrup;
- candied glazed kandirovannye or replicated . They are covered with a glassy shiny crust, as after boiling and tilting they are immersed in a saturated sugar syrup. When the circulation of the fruit for a few minutes immersed in hot concentrated sugar syrup. As a result of stirring on candied fruits, small crystals of sugar are released. Then candied dried at a temperature of 50 ° C. When kanirovanii fruit stand in chilled to 35 ... + 40 ° C supersaturated sucrose syrup for 10-12 minutes. In kandirovannyh fruit forms a more homogeneous and solid crust than that of candied fruit [2] .
See also
- Chandeling
Notes
- ↑ Malyutenkova S.M. Merchandising and examination of confectionery products. - SPb. : Peter, 2004. - p. 214-215. - 480 s. - 4000 copies - ISBN 5-94723-838-1 .
- ↑ Malyutenkova S.M. Merchandising and examination of confectionery products. - SPb. : Peter, 2004. - p. 215. - 480 p. - 4000 copies - ISBN 5-94723-838-1 .
Literature
- Candied fruits // Brief encyclopedia of the household. - M .: State Scientific Publishing House "Big Soviet Encyclopedia", 1959.