Protein cream is one of the most popular additions to any dessert and a base for making meringues. You can make this airy treat at home. However, to obtain a strong protein foam, certain conditions must be met.
It is necessary
-
- proteins;
- water for pasteurization;
- ceramic or glass dish;
- corolla;
- mixer;
- sugar.
Instructions
Step 1
For the preparation of dessert, it is better to take only fresh eggs from trusted manufacturers. There are several ways to separate the protein from the yolk. You can pass the protein through a special nozzle (they are sold at hardware stores), or use a paper funnel. It is also easy to extract the protein by piercing the egg from both sides with a thick, sharp needle.
Step 2
If you want to protect yourself from salmonellosis, you can pasteurize the egg white. To do this, mix proteins with water at the rate of two tablespoons of water for one protein. Heat the mixture over low heat, remembering to stir it constantly. To remove germs, it is necessary to heat the proteins to a temperature of 60 degrees and keep them on fire for about 3 minutes. The temperature can be monitored with a pastry thermometer. If the mixture starts to bubble, remove the pan from the heat and stir the contents quickly. Then you can continue heating.
Step 3
After pasteurization, the proteins must be cooled to room temperature. Whisking them colder will make the foam faster, but less fluffy and less firm. Place the whites in a tall glass or ceramic dish. Never use aluminum utensils to whisk the protein foam, otherwise the mixture will turn gray. The dish must be perfectly dry and clean, if moisture and fat get into the proteins, they cannot become truly airy.
Step 4
You can beat the whites by hand using a regular whisk. But you have to spend a lot of time and effort. Therefore, it is better to use a mixer to prepare protein foam. The ideal attachment for whipping this product is the frame. Start the process at a low speed, gradually increasing it. If you whisk the whites quickly at once, they will become runny and will no longer rise. Make sure that the entire mixture is involved in the whipping process and rotates evenly.
Step 5
When you need to add sugar to the froth, add it gradually (about half a teaspoon at a time) to the already well-formed mass. If you pour out all the sugar at once, it will immediately dissolve and the proteins will lose their shape. Do not stop whisking as you add the granulated sugar.
Step 6
Well-beaten whites increase in volume by about five times. After spreading such foam on a product or baking sheet, it perfectly retains its shape and does not spread.
