Sweet food - protein CREAMS

Sweet Kitchen
AROMATIC oil cream
Protein CREAMS
KEY Custard
AROMATIC Custard
KEY butter cream
Sour cream and butter cream

Protein CREAMS

Foundation creams protein is egg white, beaten with sugar. Protein creams used for spreads and surface decoration of cakes and pastries, as well as for filling the tubes and the rolled wafers Waffles: could not be easier . These creams due to the soft and fluffy structure suitable for the interlayer, t. E. Bonding baked layers. The major protein creams may be administered flavorings to obtain flavored creams protein. The dosage of these substances recommended for oil creams of 100 g of an oil, can also be used for protein creams prepared from three egg whites.

CRUDE PROTEIN 31 CREAM (Main)

Product Name	Unit of measurement	Amount
Egg whites	Thing	4
Powdered sugar	Tablespoon	8
Citric acid divorced	Drop	6
Out cream	Gram	280

Pour into the pan proteins, to put it on ice or in cold water and whisk broom metal for 10-15 minutes until a thick fluffy white foam, which should be maintained at an elevated Venichka. Without stopping beating, gradually add small portions of the beaten egg whites small, carefully sifted powdered sugar (1/3 portions) and continue whisking for 2-3 minutes. Then remove the whisk, the residue was added powdered sugar, aromatic substances, dyes, citric acid, and stir rapidly cream. Use the cream immediately after production, because when he loses possession of opulence.

32. Protein custard cream (BASIC)

Product Name	Unit of measurement	Amount
Egg whites	Thing	4
Granulated sugar	Tablespoon	8
Water	Tea cup	12
Citric acid divorced	Drop	6
Out cream	Gram	300

Put in a saucepan sugar, pour water well located and put to boil until a thick thread sample . Pour into another pot proteins put into cold water or on the ice and beat metal whisk until a thick fluffy white foam, which should be held at an elevated Venichka . Without stopping vzbivanpya, pour a thin stream into the proteins of the finished hot sugar syrup, then continue whisking for 1-2 minutes, producing a broom such motion that would ensure rapid mixing of the entire mass . If undercooked proteins pour the syrup, the cream will turn out weak, vague if overcooked - the lumps with caramel; lumps can be formed as by injection of hot syrup in a thick stream of proteins and poor mixing of hot cream . Immediately after welding, after whipping, to add the citric acid and for touch and taste - paint, fruit juices and other aromatic substances applied to oily creams . The cream should be used immediately after preparation,

33. Protein CREAM FRUIT (ZEPHYR)

To 240 g of cream: egg whites - 3; Jams, preserves or jam - 2 tablespoons; Sugar - 3 tbsp. spoons; Gelatin - 1 teaspoon

The washed and soaked in a heated gelatin 1/4 cup water until complete dissolution. Beat the whites until thick, fluffy mass. Jams, preserves or jam slightly warm, rub through a sieve, add sugar and put to boil for 5-10 minutes. Hot boiled fruit pulp mix with the dissolved gelatin and pour gradually firmly beaten egg whites, whisking continuously until the end of the infusion of fruit weight. Then add a flavoring to taste. Cream used immediately in the form of heat, since the cooling of it is converted to a gelatinous mass.

34. Protein CREAM OF APPLES Antonovskaya

For 450 g cream egg whites - 4; Sugar - 1 cup; Antonov apples - 300 g

After removal of the core with the seeds of the apples in a pan to bake in the oven until completely tender, rub them through a fine sieve. To the puree add the sugar and boiled for 3-5 minutes. The mass of hot pour in the beaten egg whites firm. The cream is used immediately in the form of heat.