Beating egg whites in a water bath. Protein cream in a water bath. Protein cream with gelatin
Cooking time: 20 minutes
Number of servings: enough cream to fill 10 “baskets” or puff “tubes”.
How to prepare protein custard in a water bath, step-by-step recipe with photos:
Step 1. In a container cleared of fat and water (using alcohol, for example), mix the protein, vanilla and sugar. At the same time, put another container on the stove, pour water into it and heat it to a boil, this will be our water bath.
A thoroughly degreased container and mixer whisks are a 90% guarantee that the protein custard will turn out as it should: fluffy and airy.
Step 2. Beat the mixture until soft peaks form for 5-7 minutes.
Step 3. When the water boils, put the container with the egg white on steam and continue beating at low mixer speed for another 7 minutes. During this time, the mass will thicken and become even more fluffy.
After 7 minutes, increase the mixer speed and beat the whites for another 3 minutes at high speed.
Step 4. Without turning off the mixer, remove the container from the bath and continue beating the egg mass for another 3-5 minutes.
At this time, the protein cools down, finally takes its shape and no longer spreads. You can finish working with the mixer when obvious grooves from the mixer whisks begin to appear on the surface of the cream; they should not be drawn in and smoothed out.
Step 5. The beauty of this protein cream is the heat treatment of the eggs, without which many people do not risk eating or giving such creams to children. And after boiling the protein for 10 minutes in a bathhouse, you can be sure that the protein custard is safe.
Supplement the protein cream in a water bath with your favorite berries and you can prepare a dessert that will become a signature in your family.
To make a delicious protein cream, you need to use chickens. eggs, or to be more precise - only whites.
You can supplement the composition with the following. oil, van sugar, berries or fruits, spices, food coloring.
Protein custard in a water bath will perfectly complement sponge cakes for a sweet cake, or you can fill homemade cakes with it, decorate cupcakes, and waffle treats.
Main features of cooking
Chicken eggs for protein cream should be used exclusively fresh. It's very easy to check.
You just need to lower the chickens. egg in a glass of water, if it floats, it means it’s fresh. Wash them before use and let them dry.
To make the cream, you need to separate the yolks from the whites. If a drop of fat gets into the protein, then it will not be possible to beat the mass.
You need to beat the mixture with a blender or mixer. First you need to set the speed to low, and then you can increase the speed.
You need to add sugar or sugar syrup to the protein mixture. If sugar is introduced in its pure form, then the cream must be prepared exclusively in a sauna.
In the second case, a water bath is not required, just like if you decide to use a cream recipe with sugar. powder.
If you prepare the cream using a water bath, then you can safely use it to decorate a delicious cake.
The cream perfectly retains its given shape, as in the photo. It will not fall off and spoil the cake decor. It will not leak, and its airy consistency simply melts in your mouth.
A delicious version of protein cream
Try making a homemade cake with this custard protein cream; you certainly won’t regret your decision. Even a novice cook can cope with cooking, I have no doubt about it.
Components: 2 pcs. chickens eggs; half st. Sahara; a pinch of citric acid; half tsp vanilla.
Cooking algorithm:
- In a bowl, mix egg whites, sugar and vanilla. I put the second bowl on the stove with water and let it boil. That's it, the water bath is ready.
- It is important to take into account the fact that the container for whipping egg whites must be fat-free, as well as the whisks. This will be 90% of the fact that the protein cream will turn out fluffy and airy.
- Beat the mixture for 7 minutes to achieve soft peaks.
- Place a bowl of whipped egg whites into boiling water. I continue to beat at low speed with the mixer for another 7 minutes. The mass will become thick and increase in volume as well.
- I don’t turn off the mixer, but carefully remove the bowl from the water bath and beat the mixture again for 5 minutes.
- The white will cool down. The custard will take its shape and will not spread. When grooves form on its surface from the beaters of the device, you can interrupt the beating process.
The cream will not require heat treatment of the chickens. eggs By boiling the whites in a sauna for 10 minutes, you don’t have to worry that the custard will harm your body.
Brown protein cream recipe
The creamy composition will have a pleasant coffee aroma and will perfectly complement the taste of chocolate sponge cakes.
Components:
4 things. chickens eggs (whites); 200 gr. sah. sand; 5 gr. citric acid; 1 gr. vanillin; 2 tsp instant cream.
Cooking algorithm:
- I cool the chickens in advance. proteins. If chickens the eggs are not washed, you need to wash them and wipe them with a clean cloth. You need to separate the whites very carefully, as even a drop of yolk can ruin the entire cooking process.
- Pour the whites into a cup and beat with a whisk. I add vanillin and sugar to the whites. I mix with a whisk.
- I introduce citric acid, you can take juice.
- Using a whisk, stir the mixture until the sugar dissolves. I bring in coffee.
- I put the custard in a water bath. You need to take a large bowl and fill it with water, then put it on the stove and put it on moderate heat. I will stir a bowl of cream into a bowl. She should not drown in the water, but be above it. When the water in the bowl heats up, the steamed cream will also heat up.
- I whip the cream with a whisk.
- I whisk until the mixture thickens. The custard will brew in the sauna and become thick.
- Remove the mixture from the heat and beat for a few minutes, then let the mixture cool in the refrigerator. But you can even immediately fill it into a syringe and decorate a cake, petit fours, or fill it with a cake.
Feel free to make the cream colored by mixing it with food. dyes. It can be turmeric, cocoa, etc. I recommend using this method if you want to make a delicious cake.
You can work with it immediately after cooling. The creamy composition hardens quite quickly. If this happens, you can melt it again in a water bath.
Recipe for protein cream with gelatin in a steam bath
Ingredients: 2 tbsp. gelatin; 1 tsp citric acid; 10 tbsp. water; 1.5 tbsp. Sahara; 5 pieces. chickens eggs (whites only)
Cooking algorithm with photo:
- I fill the gelatin with water for half an hour so that it swells and becomes mushy in appearance.
- I heat the mass so that the grains melt, but they should not boil. You can do this using a water bath. After this I let the mixture cool.
- I beat the egg whites with citric acid and add sugar. Beat for 5 minutes until white peaks form.
- When the sugar dissolves, pour in the gelatin. That's all, it's ready, you can layer and decorate your homemade dessert.
This version of protein cream will be similar in taste and consistency to “Bird's milk”. Its advantages are that you can use the creamy composition even as an independent dessert.
I decorate the sides of the cake with it and layer the cakes. I will say that I have never been able to come across a taller and more luxuriant layer.
In general, I believe that this option for preparing cream will be useful to every housewife; the price is not at all expensive, and it is also universal.
Protein cream for homemade desserts and cakes will be a real lifesaver. Even a novice pastry chef can make it. Cook with pleasure!
A very simple protein cream prepared using a water bath
Components: 125 gr. sah. sand and 2 pcs. chickens eggs (whites only).
Cooking algorithm:
- You should remove the chickens 1 hour before cooking. eggs. You need to separate the whites; the yolks will not be needed this time.
- I pour the whites into a bowl with high walls and add sugar. sand, beat with a mixer at minimum speed for a minute.
- I put it in a water bath so that the bottom of the bowl does not touch the water.
- I continue to beat the whites for 7 minutes. It is necessary that sah. the sand has all dissolved.
- I remove from the water bath and beat for a minute again.
- I fill a pastry bag with cream. It can also be used to fill waffle tubes or nuts
My video recipe
Custard for eclairs It is also used as a filling for profiteroles (), puff pastry products or for cakes. This cream is prepared by heating. And it is better that the heating process takes place in a “water bath”. How to make a water bath— pour a small amount of water into one container, put it on the fire, bring to a boil. In this container, for example an enamel bowl, we place a smaller pan. Reduce the heat so that the water boils, but slowly. In this case, the product in the pan is heated evenly, but if there is a layer of water between the bottom of the pan and the heating device or open fire, the heated mass will never burn. The custard turns out deliciously soft.
For custard you need the following products:
- eggs - 3 pieces
- flour - 3 tablespoons
- milk - 1 glass
- sugar - 1 glass
- vanillin on the tip of a knife or vanilla sugar 1 teaspoon
- butter - 100-200 g
Homemade custard recipe
So, how to make delicious custard.
Break the eggs into a small saucepan or enamel bowl, add flour and mix thoroughly until the mixture is lump-free.
Add milk, sugar and vanillin. We put it in a “water bath”, the water should already be slowly boiling.
Be careful not to add too much water so that it splashes on you when it boils. Stir the cream constantly with a whisk or spoon. Cook in this way until thickened. This is about 20-25 minutes. The cream should thicken well. If we are baking custard cakes at this time, then don’t forget to keep an eye on the baking process in the oven!
Now the cream needs to cool. You can place the pan in which the custard was cooked in cold water. And stir the creamy mixture periodically. As it cools, the cream will become even thicker.
Protein custard in a water bath is one of the best options for cream for decorating confectionery products. It retains its shape for a very long time, does not fall off, does not flow, and has a magically airy consistency. The cream prepared according to this recipe will be no different from store-bought “baskets” except, of course, for its naturalness.
3. Citric acid - a pinch
Cooking time: 20 minutes
Number of servings: enough cream to fill 10 “baskets” or puff “tubes”.
How to prepare protein custard in a water bath, step-by-step recipe with photos:
Step 1. In a container cleared of fat and water (using alcohol, for example), mix the protein, vanilla and sugar. At the same time, put another container on the stove, pour water into it and heat it to a boil, this will be our water bath.
A thoroughly degreased container and mixer whisks are a 90% guarantee that the protein custard will turn out as it should: fluffy and airy.
Step 2. Beat the mixture until soft peaks form for 5-7 minutes.
Step 3. When the water boils, put the container with the egg white on steam and continue beating at low mixer speed for another 7 minutes. During this time, the mass will thicken and become even more fluffy.
After 7 minutes, increase the mixer speed and beat the whites for another 3 minutes at high speed.
Step 4. Without turning off the mixer, remove the container from the bath and continue beating the egg mass for another 3-5 minutes.
At this time, the protein cools down, finally takes its shape and no longer spreads. You can finish working with the mixer when obvious grooves from the mixer whisks begin to appear on the surface of the cream; they should not be drawn in and smoothed out.
Step 5. The beauty of this protein cream is the heat treatment of the eggs, without which many people do not risk eating or giving such creams to children. And after boiling the protein for 10 minutes in a bathhouse, you can be sure that the protein custard is safe.