The basic and most important rule for the preparation of whipped proteins is their separation from the yolk. They are used to make the icing, which is necessary in the preparation of many desserts.
It’s better to
whip the proteins chilled, then they will start to foam better. Place them in the refrigerator for half an hour or in the freezer for 10 minutes.
You need to add a couple of tablespoons of lemon juice or lime juice to the protein, or you can replace all this with banal citric acid, which is enough for only a few crystals. And then add a little more salt, a little pinch is enough. And after that you can proceed directly to cooking. Start whipping at low speed, gradually increasing it, until the consistency of the mixture turns into lush foam. Beating whites is more convenient with a food processor, but if you don’t have one, you can get by with a whisk.
If you are going to beat whites, for example for meringues, then you need to add sugar to them, which should be small enough, you can even use powdered sugar. Start adding sugar to the proteins, stirring them well. After you add it, you need to completely dissolve it, and for this you need at least five to seven minutes.
Beat with a mixer at medium speed. As a result, you should get thick whipped squirrels from which you can form meringues or decorate pastries with them.
Protein cream makes delicious eclairs and pastries. And here is one recipe for making eclairs. For the test you will need:
- Flour - 200 grams.
- Margarine - 100-150 grams.
- Eggs - 4 pcs.
- Water - 200 milliliters.
- Salt is one pinch.
Pour water into a pan, put margarine and salt, bring the water to a boil. Leave in a saucepan on the stove, tighten the fire to a minimum. Add flour now and mix until smooth. Let the dough cool for 5-10 minutes at room temperature. Then add the eggs there and mix, the dough is completely ready.
Now bake eclairs on a baking sheet, just keep in mind that the dough will rise almost twice. It is necessary to bake only twenty minutes, of which ten minutes at a temperature of 200 degrees, and the remaining ten - at 180 degrees.
While the eclairs are baking, start cooking whipped whites with sugar for their filling. Beat according to the above recipe. When the dough is baked, you can fill it with cream. A confectionery syringe or pouch is good for this. You can simply cut the eclairs in half and overlay the filling with a spoon. And also make a “tunnel” in baking, through which squeeze whipped whites.
You can also cook wonderful tubes with protein cream. For six tubes, you will need one square sheet of puff pastry, about 30 cm long. Cut the dough into strips 5 cm wide. From the pastry paper, roll a cone and wrap the dough around it, send it to the oven, after greasing the baking with yolk. Bake at 180 degrees for 20 minutes. Use a pastry bag to fill the tubes with cream. You can beat the proteins according to the recipe that was described earlier. Sprinkle with powdered sugar on top. Everything, the tubes with protein cream are ready. Enjoy your meal!