Scrambled eggs are one of the essential ingredients in the preparation of cakes and pastries. As a rule, only proteins are used for this. The second required component is sugar or powdered sugar. How to make protein for the cake?
Many creams and glazes include this ingredient. The secret is as follows - with whipping, the protein increases in size by 6-8 times. This provides the dessert splendor and airiness.
Separated and beaten egg whites have many uses in baking recipes, and the peak stiffness achieved during their preparation describes their consistency. Recipes typically require moderately hard peaks. If used for creams, beaten egg whites are usually mixed with other additives (cocoa, custard). How to make protein with sugar right?
How is this process going?
Beating egg whites should begin slowly at the beginning. This gently warms them and allows you to increase elasticity. So they become able to absorb air more easily and, ultimately, increase in volume.
How to make protein at home? Cooking experts say it’s not necessary to start at room temperature, because modern electric mixers generate enough friction to quickly heat proteins to the right temperature. The most important thing to worry about is the freshness of the product. Be sure to pay attention to the expiration dates on the packages.
What role does sugar play?
How to make protein right? Sugar is often added when whipping this product, and, depending on the amount used, soft or hard meringues are obtained. This product interacts with the protein, helping to stabilize the whipped mass.
It is very important to remember when you should add sugar while whipping. Always add it slowly and gradually, in a thin stream. Do this with the mixer running. Never throw a large amount in the center. This is the basic rule for making protein for the cake. If the whipped proteins do not contain sugar, they will eventually fall off.
Adding this component has many advantages. Sugar draws water from the structure and allows it to maintain its shape better. It makes proteins more elastic, so the air chambers in them can expand even more.
Acid addition
What to make from egg white? First of all, various creams and meringues. When whipping this product, a source of acid (vinegar, lemon juice, etc.) is often added. This helps stabilize the protein and allows it to achieve maximum peak volume and stiffness, but adding too much has the opposite effect. Specialists claim that citric acid works best and also serves to whiten egg white foam. It keeps the whipped product flexible but stable. If you make meringues for a cake, be sure to add a little citric acid when preparing.
How to make proteins whipped using an oxidizing agent? Experienced chefs talk about the next rule. For each large egg white, use 1/8 teaspoon of citric acid or a quarter teaspoon of freshly squeezed lemon juice or distilled white vinegar (6%).
Adding salt and water
Many recipes require the addition of salt, but you can do this. It is believed that it acts as a destabilizing element, and not a stabilizer. Instead, add it to other dry ingredients or to the rest of the recipe.
Sometimes when whipping egg whites, water is added. This can help increase the volume of the foam, but too much can reduce the stability of the product.
What capacity should be used?
How to make protein at home? The composition of the container in which you whisk the product can be of great importance. The copper bowl chemically reacts with them and allows for greater airiness. This is because it contains an ion that reacts with elements of the protein, in particular conalbumin. Do not add acid in this case, because this is not necessary when using copper utensils.
The same result can be obtained using a stainless steel or glass bowl, but with the addition of an oxidizing agent. Avoid plastic or wooden containers because of their natural porous surface, which attracts fat. This blows off the whipped product.
Never use aluminum, which reacts with egg whites, causing them to turn slightly gray. If you whisk manually, the bowl should be 20-25 cm in diameter and 15-20 cm in depth.
What can be made from egg whites?
As a rule, creams and glazes are prepared from this product. What is the difference between the two? The difference is in the ingredients, the combination of which gives completely different results.
The cream of proteins is soft and has a delicate taste. It usually contains butter, milk or cream, powdered sugar and other ingredients besides protein. It turns out lush, light and does not dry out. It is best suited for coating and soaking cakes and pastries. You can adjust the ratio of ingredients to your taste to get the desired consistency.
Protein glaze has a harder texture. She is very sweet and freezes quickly. She has a beautiful glossy look. Glaze is used to cover the dessert, as well as cooking glue to connect the elements of decoration. It is used not only on cakes, but also in the assembly of gingerbread houses and other colorful treats. Glaze ingredients are usually powdered sugar, water, and protein.
Both of the above products are the most common options for what to make from protein from eggs. What would be the best choice? It depends on the desired effect. If you want to make a glossy coating for your cake, or to make a decoration of tight-fitting figures on its surface - you better prepare the icing. But if you want to not only smear it from the inside, but also to cover the dessert with air mass on top - make more cream. Below are some interesting recipes that answer the question "What can be made from egg protein."
Glossy Glaze
Glossy or royal glaze made of egg whites is great for decorating and decorating cakes, as well as for creating gingerbread figures. To make it, you will need the following:
- 6 glasses of powdered sugar (this is about 750 grams, but you may need more);
- 4 egg whites
- 1 h citric acid;
- 1 h Pure vanilla extract or flavor of your choice.
How to make icing?
Place citric acid and powdered sugar in an electric mixer bowl. Separate the squirrels from the eggs. Add them along with flavoring to a mixture of powdered sugar and acid. Beat at medium speed until the mass is smooth. Use immediately or store in an airtight container in the refrigerator (but not more than one week).
Gentle vanilla cream
Cooking cream is the most common option for making egg whites. As a rule, it is a soft meringue. To cook it, you will need:
- 3 large egg whites;
- a quarter teaspoon of citric acid;
- 3/4 cup sugar;
- half a glass of honey;
- a quarter glass of water;
- 1 tsp vanilla extract;
- a pinch of salt.
How to make egg-honey cream?
In a deep bowl, combine the egg whites and citric acid. Using the shoulder blades, beat until soft peaks appear. Turn off the mixer.
Combine sugar, honey and water in a medium saucepan over moderate heat. Bring the mixture to a boil and boil for one minute.
At this time, turn on the mixer at low speed. Start pouring the liquid mixture of honey and sugar into the egg white mixture, but very slowly, along the side of the bowl. If you pour it all at once or too quickly, the egg whites will be cooked. After all the liquid has been added, switch the speed to medium, and continue to whisk for 6-7 minutes, until the mass becomes dense and glossy.
Add flavor and salt and continue mixing for another two minutes. Use the cream immediately or store in an airtight container for two weeks in the refrigerator.
Oil-protein cream
How to make an egg whites cream to make it tender? If you cook it with the addition of oil, you get an excellent result. It is suitable not only for cake, but also for many other desserts. In total you will need:
- 7 large egg whites;
- 400 grams of granulated sugar;
- one and a half glasses or 340 grams of unsalted butter, softened;
- 2 tsp vanilla extract;
- salt - 1/4 h.p. (not iodized shallow).
How to make this gentle cream?
Add at least 3 cm of water to a medium saucepan and bring to a boil. Wash and dry the bowl thoroughly to mix the ingredients. It is best if it is made of stainless steel. Add 7 egg whites and 2 cups sugar to it and beat. Place the bowl in a pot with slightly boiling water, forming a place for steam (the bowl should not touch the water). Stir constantly while heating the mixture for about three minutes. Sugar should be completely dissolved (you should not feel its granules when rubbing the mixture between your fingertips). The mass will be hot to the touch.
Beat it at medium speed until hard glossy peaks form (about 15-20 minutes). In this case, the lower part of the bowl should cool to room temperature. If this condition is not met, the oil added to the mixture will melt.
Reduce the whipping speed to medium and add oil to a tablespoon at a time without turning off the mixer. As soon as you use all the butter, continue to whisk until the cream reaches a thick airy consistency (three minutes at high speed). Add 2 tsp. vanilla extract and salt and whisk for another minute.
Italian Protein Cream
This is another interesting option for making protein. Such a cream turns out gentle, airy and not at all cloying. This recipe includes options for vanilla, chocolate or strawberry topping for desserts. So, you will need the following.
For vanilla cream:
- one and a half glasses of granulated sugar;
- a quarter cup + 2 hp water;
- 1 h corn syrup;
- 5 large egg whites;
- 450 grams of unsalted butter, diced, stored at room temperature;
- 1 l.st. pure vanilla extract.
For chocolate cream additionally:
- 120 grams of dark chocolate, melted and cooled to room temperature;
- optional: a few drops of brown food coloring.
- For strawberry cream:
- 1/4 - 1/3 cup strawberry puree, room temperature (made from strawberries, mashed in a blender);
- 1 l.st. freshly squeezed orange juice, room temperature;
- optional: 1-2 drops of red food coloring.
How to cook Italian cream?
Place sugar, water, and corn syrup in a medium-sized pot (do not mix). Cover and heat. After the liquid begins to boil and steam rises, remove the cap (this helps prevent crystallization). Using a digital or candy thermometer, boil sugar to a soft boil stage, 110-120 degrees.
While the sugar mixture is cooking, beat the eggs at high speed until soft peaks form. Reduce the mixer speed to medium and pour the syrup very slowly on the sides of the bowl. After the components are fully combined, again make the whipping speed high. Continue to form stiff peaks when the mixture cools. Mix at maximum until the mass reaches room temperature, approximately 15-20 minutes.
Then slowly start turning on the soft butter at medium speed. Once it is added, reduce the speed of the mixer to medium and slowly add vanilla and any additional flavors (see options above).
If you do not use the cream immediately, store it in an airtight container in the refrigerator, and then bring it to room temperature. It can also be frozen for up to three months. Before use, it should be whipped briefly to restore airiness.
What else is good to know?
Corn syrup is an optional ingredient in the preparation of Italian cream. It helps prevent crystallization of sugar syrup.
To prepare a chocolate cream, you must perform the following steps. Melt a small amount of chocolate in the microwave. Coarsely chop it and place in a small glass bowl. Melt in stages for 20 seconds, stirring each time until the chocolate becomes smooth and semi-liquid. Cool to room temperature, stirring occasionally.
If you use food colors, it is better to focus on their gel varieties. So they mix better with other components.