{"id":743,"date":"2008-08-16T22:29:00","date_gmt":"2008-08-16T20:29:00","guid":{"rendered":"http:\/\/www.megasilvita.com\/blog\/2008\/08\/almibar.html"},"modified":"2026-05-22T20:36:13","modified_gmt":"2026-05-22T18:36:13","slug":"almibar","status":"publish","type":"post","link":"https:\/\/www.megasilvita.com\/blog\/almibar\/","title":{"rendered":"ALMIBAR"},"content":{"rendered":"

Este es el almibar que utilizo, para ba\u00f1ar los bizcochos de mis tartas fondant, ya que como el fondant tiende a resecar el bizcocho, se ba\u00f1a bien de almibar para que quede jugosito.Se puede hacer en un cazo al fuego, simplemente es ponerlo a fuego medio bajo, sin llegar a hervir y mover continuamente hasta que el azucar est\u00e9 disuelto del todo, no hay que dejar reducir, pues al enfriarse tiende a espesar y tiene que quedar liquido, o bien en thermomix:<\/p>\n

Ingredientes:<\/p>\n

– 300 gr de az\u00facar<\/p>\n

– 300 gr de agua<\/p>\n

– zumo de 1\/2 lim\u00f3n (opcional)<\/p>\n

– 1 ramita de canela en rama, una cucharadilta de azucar avainillada, simplemente para dar un toque de sabor (opcional)<\/p>\n

– un chorrito de licor( yo nunca lo uso)<\/p>\n

Preparaci\u00f3n:<\/strong><\/p>\n

1. Poner en el vaso el agua, el az\u00facar, el zumo de lim\u00f3n y la canela y programar 15 minutos, 100\u00ba,vel.2<\/p>\n

2. Perfumar el almibar con licor si se desea.<\/p>\n

3. Si se quiere un almibar m\u00e1s denso poner unos minutos m\u00e1s hasta conseguir la consistencia adecuada.<\/p>\n

4. Si se desea conseguir un sirope (mucho m\u00e1s denso) poner 50 gr de licor, 50 gr de agua y 100 gr de az\u00facar o si bien no se quiere licor sustituirlo por agua.<\/p>\n

El alm\u00edbar una vez frio se conserva en el frigo bastante tiempo, varias semanas.<\/p>\n

    \n
  1. <\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Este es el almibar que utilizo, para ba\u00f1ar los bizcochos de mis tartas fondant, ya que como el fondant tiende a resecar el bizcocho, se ba\u00f1a bien de almibar para que quede jugosito.Se puede hacer en un cazo al fuego, simplemente es ponerlo a fuego medio bajo, sin llegar a hervir y mover continuamente hasta […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[159,160,30],"tags":[],"class_list":["post-743","post","type-post","status-publish","format-standard","hentry","category-ayuda-cupcakes","category-ayuda-fondant","category-recetas-basicas"],"yoast_head":"\nC\u00f3mo Hacer Alm\u00edbar para Bizcochos Perfecto | Megasilvita<\/title>\n<meta name=\"description\" content=\"Aprende a preparar el alm\u00edbar perfecto para calar tus bizcochos y tartas. 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