Cakes and pastries steadily occupy the first positions in the ranking of favorite desserts for sweet tooth. With the development of cooking, decorating these dishes has become a real art. Chocolate and marzipan figures, fillings and glazes, jellies and alcoholic fruits are an arsenal of sweet weapons of coders for turning a cake into a masterpiece. But traditional creams give the familiar taste of childhood, a recognizable aroma to products : butter and sour cream for layers, protein - for decorating cakes and filling eclairs.
A good cream is the key to a successful cake. Even unpretentious fresh homemade cakes turn into the melting taste of Napoleon, if they are layered with custard or sour cream. Cake cakes can be bought at the store, but the filling should be done independently.
Many housewives are afraid to cook protein cream. Fear that the squirrels will not beat, or settle on the finished product, sends cooks in search of alternative fillings. In vain, because the protein cream will break up without problems, if you follow simple tips.
The main requirement is absolutely fresh eggs from a reliable store, since the cream is not subjected to heat treatment, this eliminates the possibility of salmonella infection. The second requirement is that the dishes for whipping should be thoroughly fat free.
So, the eggs and dishes are prepared, nothing is easier than making a protein cream. The technology provides two ways of whipping: cold and custard. Let's start with the first, cold way. Here is an example set of products for the preparation of cream: for 7 eggs, you should take a glass of powdered sugar and vanilla on the tip of a knife, which immediately send to sugar.
Proteins are carefully separated from the yolks. To avoid accidental ingestion of a drop of yolk in the protein mass, it is advisable to separate each egg in a separate bowl. Beat the whites with the mixer at low speed for a minute until they turn into foam, then gradually add powdered sugar in a continuous stream, while increasing the speed of the mixer. When the proteins begin to form persistent peaks, the cream is ready. It does not leak from the dishes if it is turned upside down. Protein cream, prepared in this way, is used as a filling and decoration of cakes. A gentle foamy cream will beat faster and denser if the eggs for it are cooled in advance in the refrigerator, and first add a few drops of lemon juice to the proteins.
A hot way to prepare a cream requires certain skills in cooking syrup. From one glass of sugar and half a glass of water, sugar syrup should be boiled to a “hard ball” sample.
What does hard ball syrup mean? We determine the sample using cold water. With a quick movement, you need to dial half a teaspoon of boiling syrup and immediately pour it into a glass of water. Ready syrup in water immediately turns into a lump of solid consistency. If the lump remains soft, the cooking of the syrup continues for several minutes.
Next, take 4 squirrels and beat them until a firm foam. At the end of the whipping process, pour hot syrup into a thin stream, continuing whipping. Ready-made protein cream can be tinted in different colors, it is stored longer, keeps its shape well in cake decorations. Various fillers can be added to the custard protein cream: chopped nuts, chopped prunes, coconut, cocoa powder. The success of preparing a cream brewed with syrup is at the same time completing the process of boiling the syrup and obtaining the desired foam strength. As a rule, cooking syrup and whipping proteins begin at the same time.
Protein cream, prepared in any way, is less harmful to the body than many desserts. It does not contain fat, it can be consumed by people prone to allergic reactions.