I love you! Before the Great Day, people often worry about how to decorate the Easter cake, or how to prepare the meringue correctly. There are a lot of different types of sweets, but you want to spend a minimum of money and money. This itself will be our confession. We are making meringue today. This one can be said to be universal. Even if you don’t use it to glaze the Easter cake or cupcake, you don’t need to throw the excess out of the bin. You can use them to prepare meringues.
This recipe is suitable for those people who are afraid of the absorption of raw protein into the urine, which can lead to the elimination of such an unpleasant ailment as salmonulosis.
So, we will use gray whites, like the usual protein cream or icing, but in our version The protein undergoes thermal processing in a water bath. In many recipes this cream is called “wet meringue”.
Then, next, prepare a small saucepan and a large metal bowl. Adjusting the size of the container at this time will allow you to create the correct water effect.
The wine is stored because the volume in which you beat the whites cannot stick to the boiling mixture. It is better to allow the cream to undergo some temperature treatment and not to cook at the same time.
It is important to adjust the proportion. You can choose special kitchen appliances, if there are no such types of your kitchen equipment, we will give you clear proportions.
Also, the egg white of the first category egg is about 25 g, and the axis of a good wine is a little more than 30 g... The mixture of the egg white and the curd is spread out as part of up to two.
In this recipe, it is not difficult to stir up the peeling powder, so that as a result, when heated, the crystals will melt.
Well, our glaze for Easter cake is ready. Apply it manually with a gum spatula, spreading the meringue over the surface.
Due to the fact that the glaze constantly shapes, you can experiment with small ridges on the surface of the pot.
Don’t forget that you can only apply meringue to Easter eggs that are already cold.
You can turn the meringue that you lost after decorating the top into meringue. The prepared malt has no additives.
Warm up the oven first. The temperature may not exceed 90 degrees. You won't have to stick the meringue as much as you would dry it.
If you have an old oven or an electric oven that does not allow you to accurately regulate the heat mode, do not fall into despair. You can make meringue vie just by opening the door.
Prepare the deco. You need to check with a baker's paper for size. This will prevent the lasso from sticking to the surface.
Well, now let's get to the point. In order to place the meringue on the parchment you you need a cooking bag. To make it easier, place it in a bottle, tan the edges and then fill it with cream.
For confectioners of our time, a lot of pastries have been invented. One of them is culinary attachments, which, when pressed onto the surface, give a shape identical to the cake.
If you have one, then you can make a cake ala ice cream by inserting a wooden skewer into the meringue.
You can get it right away, but you can get it for a few bucks already in the oven. More like you.
I would like to point out that the preparation of meringue is not very quick. The reason lies in the fact that once it’s ready, you don’t need to immediately remove it from the oven. When ready, give it a chance to cool down in the middle. Boday hvilin 30.
І Stitch so that the grains do not change the color. If the oven is overheated, the whites will turn brown, and the colors may lose their fermentation.
Creamy chastuvannya, meringues can be decorated and Easter cakes. It will be beautiful and original.
Delicious! And holy miracles!
Product selection axis. All products must be at room temperature.
Prepare some dough for the cob. Dissolve the yeast in warm milk, add 1 teaspoon of zucchini, add 30 g of beard and mix everything carefully until smooth.
Cover with grub, put in a warm place for 40 minutes until the yeast cap is thickened.
After the dough has thickened, melt a top of butter in a bowl. Warmly top oil|mastila| add|add| into the dough.
In a bowl, stir together the zukor, syrah, vanillin, and salt. Mix all ingredients well.
Add 2 eggs.
Chop cherries and chocolate.
Add more masa to the siren.
Mix all ingredients well.
Add more dough. Carefully combine all ingredients.
Add sirna masa to the boroshna, then sift.
Knead the dough. I mixed with a fork. Cover the bowl with grub or a towel and leave in a warm place for 1.5-3 years. Once baked, the dough takes a long time to rise; it took me almost 3 years.
After 3 years, the dough doubled in size.
Give the dough a good hug and spread it into 2/3 pieces with molds. Cover again with a towel or grub spit and take away from the warm place for 45 minutes. At this hour we heat up the oven to 170 degrees. Once the dough has risen, put it in the oven for 45 minutes. Willingness to put it to the test. Ready Easter eggs cool.
We are preparing a white cap. Place the zukor and water in a saucepan, boil the syrup to 120 degrees or test on a soft bag. At a distance, prepare krizhana water. Scoop some of the syrup with a spoon and empty the water into the bowl, try to roll it into a bag. If you have it right, the syrup is ready.
Beat the white of one egg with a pinch of salt and vanilla.
The syrup is ready.
We begin to beat the whites again, adding hot syrup in a thin stream, beating without force. We pour out all the syrup. We continue to beat the mixture 10, the docks on the sides of the bowl do not appear empty. During this hour, you will become more engaged.
The masa became thick and glossy.
We decorate the top of the Easter cake with the finished meringue.
The meringue holds its shape well without leaking.
Decorated with colorful patterns. I burned a little meringue from a gas flame. I decorated it with sugar beads.
Delicious!!!
Themselves and Easter cakes are baked in a binder - according to. І immediately decorated with a special protein glaze for Great Easter. So white protein glaze for the paska, the painted “cap” on the paska looks even more Christmastide and adds to the purity of this symbolic crown.
The recipe for white glaze for Easter cake is simple, but still has its own nuances. Once you finish trimming them smoothly, everything will come out smoothly: the whites will be whipped well, the glaze will be crispy and beautiful. Well, it’s absolutely delicious!
Before speaking, this is a protein glaze for Easter cake, so as not to crumble when cut and not to sag, which is important. So, how to make egg white glaze for Easter cake – report master class h baby photos to your services!
Ingredients for coating 2-3 paskas:
To prepare the white glaze, just chill the eggs thoroughly. So about 5-6 years ago we place the eggs in the refrigerator. Before preparing the glaze, the eggs are carefully washed and wiped dry. Using a knife, carefully break the eggs and add the egg whites to the pan. Place the whites in a mixing bowl.
Obviously the bowl for preparing the creamy white glaze: the bowl and whisks for beating the butter must be absolutely clean and dry. Therefore, we carefully rinse the cup and the wines with at a moment's notice, rinse well and rub dry. And even after this it is used for protein glaze. The lemon is washed and wiped dry. Squeeze a couple of teaspoons of lemon juice. Add to the whites.
We beat the whites with lemon juice 20-30 seconds at low speeds, a further time at medium speeds, and then at the highest speeds until a thick peak is formed. Leave the beating hour to ensure the freshness of the eggs. fresh eggs beat more.
Step by step, continuously beating, add the sugar powder one tablespoon at a time until the glaze reaches a thick consistency.
Well-beaten whites do not drip from spoons or whisks, the whites create stable stiff peaks. The beating process is not long - 4-6 minutes. You may need a little more sugar powder (2-3 tablespoons).
It is necessary to decorate the Easter eggs immediately, because the white glaze for Easter eggs dries out quickly. The Easter cakes will remain cold until this hour, otherwise the glaze will run. 
After applying the protein glaze for the Easter cake, we decorate the animal with confectionery sprinkles, it didn’t stop. Children love this process so much - feel free to trust them with this kind of work: it’s difficult to cope with this situation, and the children will take great satisfaction.
The pasta is chilled at room temperature until the glaze has set.
Preparation instructions
3 years + 1 year Rozdrukuvati
1. Dissolve yeast in warm milk, add salt and zukor. Cover and leave for about 20 minutes. Crib How to prepare yeast
2. In a large saucepan, knead the dough, add melted olive oil, sour cream, sugar powder, egg mixture, 4 bottles of beard. Cover with a towel and leave in a warm place for 1 year. (Keep an eye on this so that the dough does not run out).
Crib How to strengthen proteins from beetles
3. In one hour, settle the dough. Add chocolate, rodzinki and candied fruit. Mix everything well and place in a warm place. The dough may rise suddenly.
4. Once the dough has risen, you can roll it out. Refill the pan halfway (shards of dough will rise in the oven). Beeps for 30-40 minutes|minutes| at a temperature of 180C. Tool Oven thermometer How the oven actually heats up and sets a specific temperature can only be understood with certainty. Better yet, I have a small thermometer under my hand that can be placed in the oven or simply hung on the wire rack. And in short, to show degrees beyond Celsius and Fahrenheit instantly and exactly like the Swiss year. A thermometer is important if you need to carefully adjust the temperature regime: for example, if you are a woman.
5. While the Easter eggs are being prepared, beat the egg whites until stiff peaks are formed (you can add grub barn). A couple of minutes before the bread is ready, remove the pasta, cover the meringue that came out, and put it in the oven for a few minutes.
Lilya, let's hurry up.
The recipe has undergone minor changes, and most importantly for the grinders, the products have acquired a specific container, and not for an eyelid, a bottle or a finger.
The dough is licorice-y, fluffy, aromatic, and doesn’t last long enough to make breadcrumbs.
Ingredients:
500 ml milk
50 grams of fresh yeast (fresh yeast is miraculously preserved in a frozen setting, the dates are thawed, the dough takes a few minutes to prepare)
1-kg boroshna (bakery)
6 medium eggs
200 g of butter at room temperature
300 gr cucru
1 teaspoon of vanilla extract (if you add 1/2 teaspoon of vanilla, the vanilla pods give off black specks).
0.5 tsp salt
400g (rodzinki, crane mushroom, peach, pineapple-dried fruit for your taste, I don’t add peas)
Process:
1
Soak dried fruits in warm water for 15 minutes, add water.
2
Opara
Heat the milk until it’s warm enough, add|add| 1 tbsp. l. Cucrum, dissolve yeast. Add 2 bottles of Boroshna. Mix well, cover with a towel and clean in a warm place.
3
Add beans to protein.
Beat the egg whites until stiff peaks form.
Zhovtki beat z|iz| sugar and vanilla extract until white.
4
The dough is likely to double in size (around 30 minutes). add to it:
chewers, mix well
pulp, mix
1 tbsp borashna stir
whites, mix carefully
good thing it's lost
By kneading the dough, the dough will not become smooth and will not stick to the dough, and will stop sticking, but will not twist. Sometimes you need to add a little, no more than 1 bottle of beard, but if you are a baker, then this is not necessary. Don’t be lazy and behave well. The dough is soft enough to stretch, don’t tear, but be even softer and springier.
5
Cover with a towel and leave in a warm place at 40 degrees.
Add dried fruits
Finish at 30xv
6
Not Grease the paper mold with top oil|mastil|. There is no need to oil the paper. Fill one third with dough.
Cover with a towel and leave for 40-50 minutes in a warm place.
7
Place 0.5 bottles of water in a metal bowl at the bottom of the oven. This is necessary so that the top does not tear, and the paska is baked in the middle and acquires a thin crispy crust.
Heat the oven to 100-120g
Vipikati 10-15хв
Raise the temperature to 180 degrees
Roll for about 20 quills, check readiness and roll until skewer is dry. carefully hot couple!
Glaze
175g. Tsukrov Dribnogo pomelu (powder)
6 tbsp. l Drive
2 Bilka
1. Grind the zukor in a small saucepan in water, then boil the syrup.
2. Place the white in a cup so that you can put it in a water bath and beat with a mixer until it forms firm peaks (until the cream forms).
3. When the whites are gradually beaten, pour in the hot syrup in a thin stream and continue beating until the mixture is firm and shiny. Remove from the fire and beat away, leave|doki| masa ne holone.
4. Process the masa immediately after cooking or tightly cover it. Place the spilt in a cold place (not the refrigerator).
It’s so thick, it’s delicious, it’s brilliant! It dries out, as a rule, on the 2nd day and everything in the middle is deprived of pulp and does not fall apart in pieces. And the biggest plus without unethical, sticky molasses on the sides.
8
Using a wide round nozzle (or a hole of about 0.5 cm), apply meringue from the middle in a spiral to the edges onto hot Easter cakes.
Decorate to your taste.
Photos will come later.
