2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Home baking is one of the most complex and at the same time delicious sections of culinary art. A hostess who knows how to cook confectionery will never be in an awkward position when unexpected guests appear. And if some kind of family celebration is coming, how can you surprise and delight those present if not with branded cakes, cakes and cookies?
Famous meringue: ingredients
The topic of our today's conversation, dear ladies (and not only, male cooks are very welcome!), is how to make cream from eggs and sugar. It is also suitable for decorating cakes and cookies, it is also often filled with waffle tubes and puffs. But it is impossible to coat the cakes with such a cream, its consistency is too lush, tender for this. Naturally, confectioners have developed many ways to prepare treats. The first recipe will tell you how to make an egg and sugar cream according to all the classic rules so that you get a traditional meringue. His homeland, you guessed it, is exquisite France, and the word itself is translated as “kiss”. To youyou will need: whites of fresh chicken eggs, preferably homemade - 6 pieces, one and a half glasses of powdered sugar (or a little more - depending on the size of the eggs), a teaspoon of vanilla sugar or incomplete vanillin. And 8-9 drops of pre-dissolved citric acid. If you do not have powdered sugar, you can grind or grind regular sugar in a coffee grinder.
Cooking
The first tip on how to make a cream of eggs and sugar like meringue sounds like this: proteins must be chilled. Break the eggs, carefully pour the yolks into a separate saucepan, and the whites into a bowl in which you will beat them. The container must be placed in a bowl of ice, after which you begin to vigorously wield the whisk. You don’t have much time for the initial whipping - 12-15 minutes. But the protein mass should become so thick and dense that it does not drain from the whisk, but keeps well on it. Tip two: calling on the help of the experience of making semolina porridge, pour in powdered sugar in small streams - about half of the total volume. One hand does not stop wielding the whisk! Then add the remaining ingredients, i.e. the second half of the powder, vanilla, acid and mix everything well with a wooden spatula. Along the way, you may have a question: how to make a cream of eggs and sugar not white, but colored and with some kind of aftertaste? The answer is: at the last stage of cooking, include in the recipe, in addition to vanillin, food colors and flavors. And, finally, the third tip: meringues cannot be stored in the refrigerator even for half a day, because.such an egg cake cream loses its splendor. It must be immediately placed on confectionery. So do not try to stock up on treats for the future, but rather always cook fresh.
Custard tenderness: composition
The next secret of culinary art that we will share with you is how to make a cream of eggs and sugar for a cake, and not a simple one, but a custard one. We take the recipe of Italian culinary specialists as a basis. To prepare a dessert, you need 6-7 proteins, one and a half glasses of sugar, about three-quarters of a glass of water for syrup, vanillin or vanilla sugar, 9-10 drops of citric acid. Why is it needed: so that the cream does not turn out sugary-sweet and beats better. Get the same solution at the rate of 1 to 2, diluting a spoonful of tea acid in two tablespoons of boiled water.
How to cook
Let's consider in practice how to make a cream for a cake from eggs to make it custard. First you must boil the syrup. Boil the specified amount of water, add sugar and let it boil again. While stirring and waiting for the sand to dissolve and the excess liquid to evaporate, do not forget to remove the foam and scale. Determine the readiness of the syrup by scooping a small amount of it with a spoon and pouring it into a cold plate. If it freezes and stretches like a plump "rope" - that's it, remove the pan from the heat. Otherwise, hold it on the stove for a little longer. Welding syrup, you can immediately pour in acid. In a cold ice bath, beat the preparedproteins. When the foam has become lush and high, start pouring hot syrup in a thin stream. Do not stop whipping, otherwise everything will settle, and the cream will come out unsuccessful. When both components are combined, and the delicacy has cooled, mix it again with a spatula and pour in the dyes and desired flavors or aromas.
His Majesty marshmallows: ingredients
Surely among those gourmets who are now skimming through our article, there are lovers and loyal admirers of such a wonderful oriental delight as marshmallows. And not in vain - because right now they have to learn how to properly make a cream of eggs and sugar in such a way that they get an adorable dessert. A serving of 6 proteins uses 4-5 tablespoons of jam, marmalade or berries, grated with sugar (the puree should be thick), 6 full tablespoons of sugar, 2 teaspoons of gelatin, a quarter cup of water and your desired food coloring.
Cooking
Let's start the preparation of the cream with the preparation of gelatin. Pre-soak it in water (the instructions are usually on the packages), and then dissolve it by placing it in a water bath. Put jam or fruit mass in a saucepan, add sugar and cook over low heat for 15 minutes, stirring so as not to stick. Beat the whites thoroughly in the way you already know. When their "peaks" and "icicles" become strong, pour in a little fruit component, followed by gelatin and dye. Beat to the last! At the very end of cooking, stir the marshmallow cream until smooth and even and immediatelyuse for baked cake.
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