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Egg white check

Egg white check

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Flour with 120 g of sugar is mixed separately. Whisk the egg whites with the other 120 grams of sugar and a little lemon juice. The egg whites and lemon should be removed a few hours before the cold. When the egg whites have become meringue, add the essences and beat a little more. Sift the flour mixture with sugar twice and then place over the egg whites and incorporate lightly from the bottom up. Take a detachable shape with a tube in the middle and do not grease the tray at all to grow. Place immediately in the unheated oven. Turn on the oven at low temperature and bake until it turns slightly golden, I forgot to reduce the heat and burned it on top because I was afraid to open the oven door until it was ready but it came out. It lasts about 30-35 minutes.

Prepare a bottle or jar to go to the form, see the picture, do the test with the toothpick and when it is ready, take out the form and turn it upside down, letting it rest on the jar. The middle tube should rest on the neck of the bottle. Leave until completely cooled, do not rush. In this way it remains extra fluffy and with a creamy consistency, otherwise the top is left.

Cold is removed with a knife placed between the countertop and the bowl, I made it in silicone. It's crazy and everyone asked me if I put the cheese in it but in fact they were just egg whites.

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