Tip 1: How to use egg whites
Tip 1: How to use egg whites
When making some confectionery productsor home-made ice cream often requires the use of a large amount of egg yolks. And what about the proteins left after these culinary experiments? For an experienced culinary expert, there is no problem here.
Instructions
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Healthy foodEgg protein contains lesscalories than the egg yolk. In the standard egg, yolk contains 59 kcal, and only 17 kcal for protein. In addition, the yolk contains 4.5 g of fats, 1.6 g of saturated fat, and only 0.06 g of fat in the protein, and there are no saturated fats at all. Therefore, adherents of a healthy lifestyle prefer to prepare various frittates, omelets and scrambled eggs only on proteins. In many baking recipes, where one or more whole eggs are required, they also use only protein. And this is a legitimate substitute. Instead of one egg yolk, you need to take a protein from two eggs, hence to replace one whole egg you will need proteins from 3 eggs.
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Light biscuitLittle airy wet lightbiscuit for the cake "Food of Angels" is prepared on the basis of a large number of proteins. For one cake you need at least 12 egg whites. They are whipped with sugar into the foam, and then carefully added flour and flavors. This biscuit is known for not requiring any butter - neither creamy, nor vegetable, nor any confectionery fats.
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Beze and Meringue Perhaps the most common way to use proteins - Prepare meringue or merengu. There are many recipes for these delicacies: lemon and strawberry meringue, Polish cake with meringue, small meringues with meringues and meringues, serving a delicious and delicious top layer in sweet pies. The famous dessert of Pavlova from meringue, whipped cream and fresh berries is also magnificent.
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Almond Cookies Soft airy almondthe biscuit also requires a large number of proteins. The Italians cook on the almond flour and protein the famous tiny amaretto, the French bake multicolored macaroons with cream filling and glossy finacies, Americans like almond cookies with coconut shavings.
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Glaze Glossy smooth white glaze, called royal, consists of egg whites, sugar and a small amount of lemon juice. This glaze is covered with muffins, cakes and cookies.
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Frozen proteinsIf you decide what to do with proteins, but notwant to use them in the coming days, just freeze them. Take ordinary ice molds, fill them with egg whites and put them in the freezer. Take the ice cubes from the refrigerator as needed, defrost at room temperature and use the way you would use fresh protein.
Tip 2: How to beat egg whites with sugar
Whipped proteins from sugar - Excellent cream or filling for cakes and pastries. But to get them into a thick white foam, you need to remember a few simple rules.
You will need
Instructions
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Prepare the dishes in which you will beat the eggs. It is best to take a ceramic bowl or mug with high sides. It is also important to take into account that proteins whipping will increase by 3-4 times, so you should choose the dishes with this account. Wash it well and dry it. There should be no traces of fat or other products on it, otherwise proteins do not thicken to the desired consistency.
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Separate proteins from the yolks. This should be done so that not a single drop of yolk gets into the protein. Also, it is undesirable that particles of the shell fall into the future cream.
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Mix proteins from sugar in the ratio of one protein 3 tablespoons of sugar. Take followed by fine granulated sugar. Then put the mass in the refrigerator for about an hour. Cold proteins beat much better.
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The best thing proteins to whisk on steam. Put a pot of water on the stove. When the water becomes warm, put the dishes with squirrels into it and start whipping. Keep water from the pan out of the water. proteins. The fastest protein cream is whipped withusing an electric mixer. But if you do not have one at your fingertips, a corolla will do. Whisk should be continuously from a slow speed and gradually increase it. When the mass increases at least three times, add salt to it at the tip of the knife. Do not add salt at the beginning of whipping, otherwise proteins they will not rise. Also, do not add any other ingredients until the cream is completely ready. Beat proteins it is necessary until they turn into a very thick white mass. A good protein cream should not spread.
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Ready whipped proteins can be used to decorate cakes andcakes or as a filling in pure form, but can be mixed as desired with cocoa, citric acid, food coloring, raisins, nuts or any other additive.
Tip 3: What is egg white
Egg protein is a useful food product, the value of which is determined by the content of a number of trace elements and other components that are very important for the human body.
