Homemade cakes - one of the most complex and at the same time delicious culinary arts sections.The hostess, who is able to cook pastry, never be embarrassed at the appearance of unexpected guests.And if you come for a family gathering than as non branded pastries, cakes and cookies to surprise and delight those present?
famous meringue Ingredients
theme of our conversation with you today, ladies (and not only the men cook very welcome!) - How to make cream of eggs and sugar.It is also suitable for decorating cakes and cookies, they often fill tube of wafers and sloechki.But promazyvat cream cakes can not be so, his consistency for this very lush, gentle.Naturally, confectioners developed many ways of cooking delicacies.The first recipe will tell you how to make cream of eggs and sugar on all the classic rules, to have received a traditional meringue.His homeland, you guessed it, fine France, and the word translated as "Kiss."You will need: fresh chicken eggs whites, better home - 6 pieces, half cup powdered sugar (or a little more - depending on the size of eggs), a teaspoon of vanilla sugar or vanillin incomplete.And 8-9 drops of citric acid previously dissolved.If powdered sugar you do not, you can grind on a coffee grinder or grind regular sugar.
Preparation
The first tip is to make a cream of eggs and sugar on the type of meringue is: proteins have to be refrigerated.Beat the eggs, gently pour the egg yolks in a separate saucepan, and proteins - into the bowl, which will whisk them.Capacity should be put in a bowl with ice, and then begin to wield a whisk vigorously.Time for initial beating you do not have a lot of - 12-15 minutes.But the mass of the protein should be so thick and dense that not trickled down to the corolla, and it is well kept.Tip Two: calling upon the experience of the preparation of semolina, small streams pour powdered sugar - about half of the total.One hand does not stop at the same time to wield a whisk!Then add the remaining ingredients, t. E. The second half of powder, vanilla, acid and all the good hindering wooden spatula.Along the way, you may have a question: how to make cream of eggs and sugar is not white and the color and with any taste?The answer is in the last stage of preparation include the recipe apart vanilla, food colors and flavors.And finally, the third council: meringue can not be stored in the refrigerator, even half a day, ie. A. A cream cake from the egg loses its splendor.It must be immediately placed on the confectionery.So do not try a delicacy reserved for future use, and better prepare always fresh.
tender custard: composition
next secret culinary arts, which we share with you - how to make cream of eggs and sugar for a cake, but not simple, and custard.As a basis we take Italian cooking recipe.To prepare the dessert you need proteins 6-7, a half cup of sugar, about three-fourths cup water syrup, vanilla or vanilla sugar, 9-10 drops of citric acid.Why do we need it: the cream has not turned a sickly-sweet whipped and better.Get the same solution at the rate of 1 to 2, throwing acid in tea-spoon two spoons of boiled water.
How to cook
consider in practice, how to make cream cake from eggs that he gets scalded.First you have to cook the syrup.Boil the agreed amount of water, sprinkle in the sugar and let boil again.Stir, and wait until the sand solution and excess fluid evaporates, do not forget to remove the foam and scum.Determine readiness syrup, scooping up a small amount with a spoon and pouring it into a bowl of cold.If it hardens and stretches plump "string" - all, remove the pan from the heat.Otherwise hold a bit at the plate.Welding can immediately pour the syrup and acid.In the cold ice bath whisk prepared proteins.When the foam has become lush and tall, thin struechkoy start to pour the hot syrup.Beat do not stop, otherwise everything will settle, and the cream will fail.When both components are connected, and a treat to cool down, once again stir his shovel and sprinkle in dyes and the desired flavor or flavors.
His Majesty marshmallows: components
Surely among those gourmets who now run through the eyes of our article, there are fans and loyal fans of this wonderful oriental refinement, like marshmallows.And no wonder - because right now they have to learn how to make cream of eggs and sugar in a way that turned out adorable dessert.Per serving of protein consumed 4-5 6 tablespoons jam, jam or berries, frayed with sugar (smoothie should be thick), 6 spoonfuls of sugar, 2 teaspoons of gelatin, a quarter cup of water and you desired food color.
Cooking
Let's start with the preparation of a cream preparation of gelatin.Pre-soak it in water (usually a guide on packaging), and then dissolve by placing in a water bath.The pan Put the jam and fruit pulp, add sugar and cook over low heat 15 minutes, stirring to not stuck.Already known to you a way thoroughly whisk whites.When their "peaks" and "icicles" will become stronger, gradually pour the fruit component, followed by gelatin and dye.Beat until the last!At the end of the cooking Stir marshmallow cream until smooth and uniform, and immediately use for baked cake.
