Cooking

7 aromatic extracts that improve the taste and smell of baking

Sometimes you want to add some aromatic component to the pastry, but you do not want to use chemical additives. In this case, natural extracts and essences that improve the taste and smell of baking come to the rescue. Make them easy!

Lemon extract

Remove the skin from one lemon without a white bitter part, thinly slice. Place in a jar, pour 50 ml of water + 50 ml of vodka. Send to a cool place for at least a week. The longer the extract will stand, the brighter the taste and smell will be when added to baked goods.

Pink water

At the rose (not purchased, home, without chemicals) tear off the petals. Pour some water into a saucepan (the less water, the more saturated the essence will be), bring to a boil. Throw petals, turn off the stove, cover with a lid and leave to infuse overnight. In the morning, store and store in a tightly closed jar.

Peppermint Extract

Fresh mint leaves, rinse, finely chop (about 1/4 cup). Pour 100 grams of vodka + 100 grams of water. Shake the jar for a few minutes, leave in a dark place. Insist on for 3 weeks, shaking the can from time to time.

Lime extract

Cut off the peel of lime, without touching the bitter white part. Finely chop, put in a jar, pour 50 ml of water + 50 ml of vodka. Send to a cool place for at least a week.

Strawberry extract (syrup)

500 grams of ripe strawberries, rinse, remove the tails, thinly cut. Place in a saucepan, cover with 1 glass of water and 1/2 cup of sugar. Bring to a boil, boil on the slowest fire for half an hour. Strain through cheesecloth, return to the saucepan and boil down until the syrup thickens. Store in a refrigerator in a glass container.

Orange extract

Cut off the skin of an orange, without touching the bitter white part. Finely chop, put in a jar, pour 50 ml of water + 50 ml of vodka. Send to a cool place for at least a week.

Almond essence

100 grams of bitter almonds, pour 300 ml of ethyl alcohol 35%, insist week. Strain before use.