protein cream gentle and easy on your invoice .It does not contain fat, which is beneficial for your body shape.From such a cream obtained incredibly elegant decoration for the cake!
Protein Cream with heat treatment
- Egg Protein - 4 pieces
- sugar - 1 tbsp.
- Vanilla - 1 package
- Citric acid - ¼ tsp
- Protein shake up in foam.
- add to them the remaining ingredients - sugar, citric acid and vanillin.
- puts everything in a water bath and wait until the mixture boils.Once this happens, start whisking weight do it for 10-15 minutes.
- Beat until then, until the cream will not stay traces of the corolla.At this point, we remove it from the heat and whisk again for 3-5 minutes.
crude protein cream
- Egg Protein - 4 pieces
- Sugar - 200 g
- Proteins mixer, beat to a froth.
- At the same time add to the proteins of 1-2 tablespoons of sugar.
- Beat until then, until the mixture becomes thick and dense.It takes about 10 minutes.
German custard cream protein
cream prepared by this recipe, it turns out always!If only one condition - the strict observance of the recipe.
- gelled sugar 2: 1 - 300 g
- Cold water - 150 ml
- egg white - 3 pieces
- Protein whisk in a thickfoam.
- Sugar fill with water and put to boil for 10 minutes.
- hot syrup as soon as removed from the fire, begin to pour a thin stream into proteins.
- Beat the mixture for 5-7 minutes.You should get very thick and dense cream , which can safely decorate the cake!
Custard cream protein
- Egg Protein - 3 pieces
- Sugar - 240 g of water is usually
- - 7 tablespoons
- a 9% vinegar - 1 tbsp
- Sugar fill with cold water and set on fire.Syrup to boil until the liquid became whitish and it bubbles appear.On average, this process takes 10-15 minutes.All of the cooking time to stir the syrup it periodically.Then you need to check the readiness of the syrup.Which can be determined in the following manner.In the cold water drip 1 drop and immediately remove his hands.This droplet is to solidify and roll in hand.Be careful not to overcook the syrup, otherwise he will get a brownish tint.
- Protein whisk in a solid foam.When the syrup is ready, once hot, start to pour it into proteins in a thin stream.Then stir for another 5 minutes.Ready cream specify by what the corolla begins to leave marks on it.
Protein custard.Recipe 2
- Eggs - 3 pcs
- Sugar - Article 1.5
- Milk - 0.5 liters
- flour - 3-4 tablespoons
- Separate the whites from the yolks.Squirrels, beat sugar with Article 0.5.
- in 1 tablespoon of milk, 0.5 st sugar and bring the mixture to a boil.Once the milk boil, add the egg yolks in a pre-frayed with the remaining sugar and flour.
- All mix well, add the remaining milk and put on fire.Keep on the heat, stirring, until, until the mixture begins to boil.
- Once this process began, quickly pour in the beaten egg whites into it, quickly stir.At the end add cream vanillin.
Bird's milk protein cream
This cream gets its name because, freezing, it begins to resemble a bird's milk candy.Because it is easy to create decorations for the cake .
- Gelatin - 2 tbsp
- cold boiled water - 9 tablespoons
- Proteins - 5 pcs
- Citric acid - 1 tsp
- Sugar - Article 1.5
- Gelatin pour specified amount of water and leave to swell at room temperature for 1.5 hours.
- gelatin solution carefully, put it on the fire, but not boiling.
- Protein whisk with citric acid and sugar.The finished weight gradually pour the gelatin without stopping the process of whipping.Beat for 5-7 minutes.
protein cream cake decoration: the secrets of cooking
- Sometimes protein cream can not .Remember some secrets, using which you can always whip good, strong protein cream cake .
- Always ensure that the proteins did not get fat and yolk.Because of this, they may be difficult to shake up.
- All the ingredients necessary for the preparation of protein cream , should be well chilled.In addition, it should be chilled and that container you plan to use for whipping cream.
- order, to proteins better and stronger whipped , you can add them to a small pinch of salt or a few drops of lemon juice.
- Dishes, in which you'll whip proteins must always be degreased and thoroughly dried.On the surface, there should not be a drop of water, otherwise the proteins do not stray!
Using the above recipes and tips on cooking protein cream , you get a gorgeous appearance and tasty product that will be able to decorate a cake!
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