Proteinaceous cream – one of the most popular additions to any dessert and a basis for preparation of meringue. It is possible to make this airy delicacy in house conditions. However for receiving a strong albumen foam it is necessary to meet some conditions.
It is required to you
- proteins;
- water for pasteurization;
- ceramic or glass dish;
- nimbus;
- mixer;
Instruction
1. For preparation of a dessert it is better to take only fresh eggs of the checked producers. There are several ways of office squirrel from a yolk. It is possible to pass protein through a special nozzle (they are on sale in household shops), or to use a paper funnel. It is also easy to extract protein, having pierced egg from two parties a thick sharp needle.
2. If you want to secure yourself against salmonellosis, it is possible to carry out pasteurization of egg white. For this purpose mix proteins with water at the rate of two tablespoons of water on one protein. Warm up mix on weak fire, without forgetting constantly it to stir slowly. For removal of microbes it is necessary to heat proteins to temperature of 60 degrees and to take them on fire about 3 minutes. Temperature condition can be traced by means of the confectionery thermometer. In that, a case if mix begins to bubble, remove a pan from fire and quickly mix contents. Then it is possible to continue heating.
3. After pasteurization of a squirrel it is necessary to cool to room temperature. If to shake up them colder, then foam will turn out quicker, but will be less magnificent and steady. Place proteins in a high glass or ceramic dish. Don't use aluminum ware for beating of an albumen foam at all, otherwise mix will become sulfur. The dish has to be ideally dry and clean if moisture and fat get to proteins, they won't be able to become really air.
4. It is possible to beat whites manually, using a usual nimbus. But it is necessary to spend many forces and time. Therefore for preparation of an albumen foam it is better to use the mixer. An ideal nozzle for beating of this product is the frame. Begin process at a low speed, gradually increasing it. If to beat whites at once quickly, they will become liquid and won't be able to rise any more. You watch closely that all mix was involved in process of beating and I rotated evenly.
5. When you need to enter sugar into foam, add it gradually (approximately on a half of a teaspoon) to already well created weight. If to pour out all sugar at once, it will immediately be dissolved and proteins will get out of a shape. In process of addition of granulated sugar don't stop process of beating.
6. Well protein whips increase in volume approximately five times. After a vykladyvaniye of such foam on a product or a baking tray, it perfectly keeps the form and doesn't spread.