I adore melted syrr, but I know that in the store it is made from all kinds of hydrotherapy. I decided to try to make it myself.
Tried a lot of recipes, but this recipe for homemade syrah turned out to be the best and most simple. Melted syrah comes out one-way, without bristles - with a delicate texture and with a pleasant, vermicolored flavor. I add different additives to it and get a new flavor. This time I decided to add some corn, but I can also add chink and mushrooms. This syrup is much tastier than the store and more delicious.
All the ingredients are very simple. The process of cooking syrah at home takes a maximum of 10 hovlins of time.
Ingredients:
500 grams of syrup (homemade or store-bought, at least 9% fat);
60 grams of good cooking oil;
2 teaspoon of salt;
2 teaspoon soda;
One chicken egg;
if desired: crêpe or other spreading agent
Preparation:
1. Sire I put into a bowl and beat with a blender to homogeneity - it takes me about 30 seconds in this process.
Important! I always cook with homemade syrup. With store syrup - also comes out beautifully, but Syrah you have to take at least 9% fat content and necessarily of good quality, without vegetal fat - otherwise the process of melting will go very tight.
2. I add the chicken egg, two teaspoons of salt and two teaspoons of soda to the syrup. Knead well.
3. After adding baking soda, the syrr becomes just airy.
Important! Enameled crockery will not work.
4. I put the casserole on a small fire and I keep stirring while watching when the sulfur begins to melt After a couple of minutes you will already feel that the melting process has begun. The stirring becomes easier.
5. When the syrup has become rare and the mass has begun to stretch, I add the cooking oil.
Important! Supreme oil must be of room temperature, also the oil must be of good quality - without any vegetable fats. Spread, margarine will not work.
6. Constantly stirring the Maybuthniy Syr and bringing it to a boil - this is important. 7 A rare homogeneous mass should come out. The entire syrup was cooked for 10 hvilin.
8. Now you can add to the cheese with any kind of filler: I have a crisp. I mix it well.
9. I leave the jug with syrup on the table, let it cool for a while. Every now and then I stir the cheese, or the crust will start to form.
10. As soon as the syrup has cooled down, I fill it into forms. I have 2 plastic containers of 250 gr. Together we get two kilo of melted syrup.
11. I put it into the fridge until it thickens.
12. Ready syrup.
Enjoy! I love this syrup to put on bread.
Believe me, this syrup is not equal to the store. Having tried it once, you will cook it all the time.
Enjoy!
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