As you know, creams that have good taste, high calorie content and plasticity are used to decorate baking. They are prepared by whipping, resulting in a lush mass. The only drawback here is the fact that they quickly deteriorate, so you need to use them at certain specified times after cooking. At the same time they are prepared in the quantity that is necessary, they never leave residues. They store such a product in a cold place, and the products where they are used should be consumed immediately.
Creams are different. Today we’ll talk about what a protein cream (custard) is, the recipe will be given below. So, protein creams are very light and lush, they are used only for filling and decorating baking. Consider several ways to prepare such a product.
Protein cream (custard)
Ingredients: six hundred and fifty grams of sugar, three hundred twenty five grams of protein, twenty four grams of vanilla powder, two hundred grams of water.
Preparation: method No. 1
To prepare a protein cream (custard), the photo of which is attached, it is necessary to bring the water with sugar to a boil, boil one third, removing the foam. In the meantime, whisk the proteins until the mass increases sixfold, and a thick foam should be obtained. Then hot syrup is poured into the mass, without ceasing to beat, put vanilla. The cream continues to beat for another ten minutes. When hot syrup is added, the protein will solidify, so the cream is perfect for baking, as it can keep its shape well. If the syrup is warm, the final product is vague, and when the temperature is very high, lumps form.
Preparation: method No. 2
To prepare a protein custard for the cake in this way, you need to whisk the proteins first slowly for three minutes. Then they increase the speed and beat for another ten minutes. Then put sugar in small portions, and after ten minutes, syrup, pouring it in a thin stream (it is prepared from the remaining sugar and water), add vanilla. All this time the cream does not stop whipping, do it until a stable pattern appears on its surface.
Custard with Protein Cream and Jam
Ingredients: three hundred twenty five grams of sugar, one hundred sixty five grams of protein, twelve grams of vanilla, four hundred eighty grams of any jam.
Cooking
First, boil the syrup, boiling it by one third. Squirrels beat up to increase their volume by six times, gradually adding jam and vanilla. Without ceasing to beat, add sugar syrup in a small stream. After ten minutes, the cream will be ready for use.
Protein cream (custard): agar recipe
Ingredients: six hundred seventy grams of sugar, three hundred and forty grams of protein, five grams of agar, one gram of vanilla, a pinch of citric acid, two hundred grams of water.
Cooking
Agar is poured with water and left for three hours to swell. Then they boil it, add sugar and boil the syrup so much that it boils for one third. Meanwhile, the proteins are whipped until a stable foam is formed, adding citric acid to them. Then pour hot syrup into the stream and continue to beat for another ten minutes. This preparation of protein (custard) cream allows you to get the final product more stable for the design of dough products.
Protein custard in a water bath
Ingredients: one gram of citric acid, ten grams of vanilla sugar, half a glass of granulated sugar, two proteins.
Cooking
Proteins are combined with sugar, vanilla and citric acid, whipped slightly with a mixer so as to combine all the components. Next, a protein cream (custard), the recipe of which we are now considering, is prepared as follows: put the dishes with egg mass in a water bath and continuously beat it for fifteen minutes. Then the dishes are removed from the stove and beat for another five minutes, during which time the cream should completely cool. The finished product can be used for its intended purpose.
Protein custard with beetroot juice
Ingredients: seven hundred grams of sugar, litter
ok grams of beet juice, five grams of lemon
oh acid, three hundred grams of protein.
Cooking
To prepare a protein cream (custard), the recipe of which is actually very simple, you need to replace ten percent of the proteins with beet juice. The latter, in turn, has a greater ability to form a foam, which ensures high-quality cream. In addition, juice is a natural colorant.
Beetroot juice is boiled for two minutes and cooled, added to proteins and beat until a strong foam is formed. Then add citric acid and sugar syrup (we know how to cook it) and continue to beat until a stable pattern forms on the surface.
Protein cream "Marshmallow"
Ingredients: two hundred and sixty grams of protein, two hundred and fifty grams of sugar, five hundred grams of jam, one hundred grams of water, four grams of agar.
Cooking
The agar is washed and poured with water, left for three hours so that it swells. Then they add jam and sugar to it, boil one third of the mass. Meanwhile, whisk the proteins until a strong foam is formed, add a mixture of agar and jam. All this time, the proteins do not stop whipping until a stable pattern appears on the surface, it takes about three more minutes.
Such a custard with protein cream is used immediately after cooking, while it has not yet cooled. Otherwise, it can turn into a jelly-like mass. The cream itself turns a pleasant brown shade with a great taste and aroma.
Finally ...
I must say that the ratio of protein to sugar depends on the size of the eggs and their freshness. So, usually about two tablespoons of sugar or powder are taken per protein. If the amount of the latter is greater, then the foam will settle. The correct proportions make it possible to obtain a lush foam, which sets well, without weighting the cream. It is very important to add hot syrup to the protein foam, only then can you get a high-quality final product. If you follow all the rules and recommendations, the cream will turn out lush, light and airy.