Proteins – a basis for many desserts. Bake air meringues of them, cook them and give with milk sauce. Fill with proteinaceous cream small baskets and puff tubules, and from plastic drawing weight excellent jewelry on cakes turns out. That all these desserts were successful, whites need to be beaten correctly.
It is required to you
- 4 egg whites;
- 8 tablespoons of sugar or icing sugar;
- citric acid.
Instruction
1. Before beating of egg it is necessary to cool. You keep them in the fridge until preparation. Won't prevent to put in a cold spot and ware for beating – so process will go quicker, and foam will be stronger.
2. Accurately break eggs on one over a separate cup. Don't allow hit of a yolk, otherwise protein won't be magnificent. Take the pieces of a shell which accidentally got to a cup a corner of a paper towel.
3. Find suitable capacity for beating. Ware has to be dry and absolutely clean, not containing fat traces. Choose rather deep bowl or a saucepan – in the course of beating weight will increase several times.
4. Pour out proteins in capacity. Shake up weight a wire nimbus, doing uniform motions in one direction. When weight it is begun to increase in volume and vials of foam will become small, begin to add in the small portions to it sugar or previously sifted icing sugar. At the end of beating add a little citric acid or several drops of lemon juice that cream became plastic.
5. Correctly protein whips represent the magnificent and rather dense foam forming steady "pikes". If in 10 minutes after the beginning of beating you don't manage to achieve high foam, place the container with proteins in a saucepan with cold water and continue work. Don't add sugar to insufficiently risen weight, otherwise you won't manage to bring it to necessary splendor. From ready proteins it is possible to weld meringues or prepare cakes meringue.
6. For pro-dabs of cake layers and a stuffing for wafers and cakes prepare scalded proteinaceous cream. Weld a thick syrup from a half of a glass of water and 8 tablespoons of sugar. In separate ware beat whites in dense high foam. Without stopping beating, a thin stream pour in a hot sugar syrup in weight. Constantly mix cream a nimbus, making it smooth circular motions.
7. After tea leaves add a drop of citric acid to mix. If it is necessary, cream can be tinted natural or artificial colors and to add fragrances – for example, vanillin. Carefully mix weight a nimbus. Cream needs to be used at once after preparation. Protein whips – the perishable product which isn't subject to long storage.