Proteins are used as an ingredient in baking and confectionery recipes. They are also used in the preparation of healthy breakfasts and afternoon snacks. When wondering what to make from egg white, you can discover many different dishes. For example, such as scrambled eggs, pancakes, pies, cakes and pastries. This article discusses the rules for using proteins in cooking and recipes for delicious desserts made from protein cream.
How to separate egg yolk from protein
There are several options for separating the yolk.
Take a whole raw egg, make two small holes with a needle from both edges. Place your lips against one of the edges and blow the squirrel through the hole. Thus, the yolk will remain in the shell.
For another method, you will need care and skill. Break the egg exactly over the dishes and slightly separate both halves. A large mass of egg white spills out. Try to toss the yolk from one shell to another so that the rest of the protein also spills into the dishes.
Twist a semblance of paper from plain paper. Place the bag in the glass with the narrow side down. Break the egg into it. Protein should drain into a glass, and the yolk should remain in the paper.
Whipping rules
The beginning of the process is marked by beating some egg whites, without other ingredients. Beat at low speed and do not turn off the blender until the product is ready.
To speed up the preparation, it is recommended to add a drop of lemon juice or salt to the proteins.
When the mass looks like fluffy foam, sugar or powdered sugar is added. The whipping speed increases slightly.
Continue whipping egg whites and sugar until a thick and dense foam is formed. When turning the dishes, it should remain in it and not drain out. On the corolla, the mass also should not fall.
Secrets of air proteins
Use only fresh eggs for a period not exceeding a couple of days. Then you will be sure that the proteins will turn out magnificent.
Beating utensils should be clean and dry. Even a couple of drops of water can become an obstacle to the appearance of foam.
It is best to use utensils made of glass rather than plastic. Since the latter retains moisture even after long drying.
Do not touch the egg whites with your hands. If parts of the shell or yolk get into the container, they should be removed with a fork or other cutlery.
Use cold rather than warm eggs. Since the latter are deposited from the latter, but the foam does not form.
Cream for desserts
Cream of egg whites is one of the most common types of cream for the preparation of confectionery. It can be painted in any color by adding a few drops of food coloring.
Necessary components:
- four eggs;
- a glass of sugar;
- 0.3 small tablespoons of citric acid.
Cooking Algorithm:
- Separate the proteins from the yolks by placing them in a separate bowl.
- Beat with a blender, slowly add sugar, then acid. Beat, do not stop throughout the cooking process.
- Preheat the protein mass in a water bath. Beat 10 minutes.
- Remove the cream from the stove and beat for another five minutes.
The cream is ready, they can fill the desserts.
Cream tubes
A cream of egg whites is often used in a cream tube recipe. He has long been known and loved by many sweet tooth. For such a dessert, special cone-shaped molds will be required.
Products for cooking:
- two yolks;
- two glasses of wheat flour;
- one and a half glasses of pure water;
- some salt;
- 20 drops of lemon juice;
- 200 grams of butter;
- egg;
- three proteins;
- 6 large spoons of sugar;
Cooking process:
- In the container, combine two yolks, water (200 ml), citrus juice and salt.
- After dissolving the salt, introduce flour. Knead the dough. It should turn out dense and viscous. If the dough is too thin, then add a little more flour, if on the contrary, then water.
- Knead the dough for about 7-10 minutes. Form it into a ball, place on a table, sprinkled with flour, cover with dishes and leave for half an hour.
- In a separate container, put softened butter, add 3 small tablespoons of flour. Blind square cake.
- On the test, make cuts with a knife in the form of a cross. Sprinkle with flour on top and roll into a thin layer. The edges should be thinner than the center.
- Place the oil mass in the middle. Raise the edges of the dough and cover it, fix the edges of the cake.
- Roll the dough into a rectangle about 10 mm thick. Fold four times.
- Cover the product with a towel and leave for 12 minutes.
- Mash the dough and roll again.
- Repeat the folding process. Leave on for 20 minutes.
- Roll out the dough and fold again four times and do not touch half an hour.
- Last time repeat the procedure.
- Roll out the dough into a 6 mm thick rectangle.
- Cut into layers 2 cm wide.
- Pull the dough onto a special tin, starting at the narrow end.
- Cover the baking sheet with parchment and place the finished tubes on it.
- Grease the pastries with an egg for a golden hue.
- Cook in the oven for 15-20 minutes while heating 190 degrees.
- In a separate bowl, make a protein cream.
- When whipping proteins, add sugar syrup and add lemon juice at the end.
- Place the cream in a pastry bag, stuff them with straws.
- Sprinkle pastries with powdered sugar.
The dessert is ready. It can be decorated with mint leaves and a slice of lemon on the edge of the plate.
Cream baskets
For this recipe you will need shortcrust pastry, which you can cook yourself or buy in a store. Also, dessert can be decorated with berries, marmalade, chocolate chips or pastry topping.
For baskets we need the following products:
- shortbread dough;
- 135 grams of apple jam;
- two eggs;
- 135 grams of sugar;
- a small spoonful of lemon juice;
- 7 grams of vanillin.
Recipe:
- Divide the dough into small pieces and distribute in tins. Pierce the bottom of the baking dish with a fork.
- Cook the baskets in the oven for 15 minutes while heating 190 degrees.
- In a container, mix egg whites, lemon juice and sugar. Start whipping with a blender. Place the dishes in a water bath. After 10 minutes, remove the dishes from the stove.
- The next 5 minutes continue to whisk the whites.
- Fill the pastry bag with cream.
- Put some jam in the prepared baskets. Apply cream on top.
Tartlets ready to please you and your guests with a pleasant taste and exquisite aroma.
Custard eclairs
Answering the question of what to cook from egg white, eclair cakes come to mind first. They have a unique taste and are easy to prepare.
Components:
- 8.5 large spoons of milk;
- one and a half glasses of water;
- 150 grams of butter;
- 7 eggs;
- 4 squirrels;
- salt;
- one and a half glasses of sugar;
- 13 large spoons of flour.
Cooking Eclairs:
- In a bowl, combine 125 ml of water, the same amount of milk and 100 grams of oil. Mix. Heat the contents on the stove. Stir constantly.
- Gently introduce flour.
- Put the finished homogeneous dough in a cool plate to cool.
- Add the eggs to the dough, introducing them one at a time. After each new egg, do not forget to mix everything well. The result should be a dense and soft dough.
- Put the dough on a baking sheet covered with parchment.
- Bake for 20 minutes while heating 190 degrees.
- Baking is only possible when the oven has completely cooled. This is done so that the dough remains airy and does not settle.
- Prepare a protein cream.
- Fill the cakes with the finished cream. To do this, you can use a pastry bag or syringe.
The delicacy is ready. Have a nice tea party!