How to whip the whites. Several ways and types of preparation

The main and most important rule of preparation of whipped proteins is their separation from the yolk. Of these, the glaze is prepared, which is necessary for the preparation of many desserts. It is better to whip the proteins with chilled, then they will better foam. Put them in the refrigerator for half an hour or in the freezer for 10 minutes.

In protein, you need to add a couple of tablespoons of lemon juice or lime juice, or all this can be replaced with banal citric acid, which is enough for only a few crystals. And then add a little more salt, enough small pinch. And after that you can proceed directly to cooking. Start whipping with a little speed, gradually increasing it until the mixture turns into a magnificent foam. Beat protein is more convenient than a food processor, but if you do not have it, you can get by with a whisk.

If you are going to whip the proteins, for example for meringues, then you need to add sugar to them, which should be small enough, you can even use powdered sugar. Begin to add sugar to the proteins, stirring them well. After you add it, you need to completely dissolve it, and for this you will need at least five to seven minutes. Beat the mixer at an average speed. As a result, you should get thick whipped proteins, from which you can form a meringue or decorate them with pastries.

From protein cream you get very delicious eclairs and cakes. And here is one recipe for cooking eclairs. For the test, you will need:

• Flour - 200 grams.
• Margarine - 100-150 grams.
• Eggs - 4 pcs.
• Water is 200 milliliters.
• Salt - one pinch.

Pour water into the pan, put margarine and salt in it, bring the water to a boil. Leave in a saucepan on a stove, turn the fire to a minimum. Add flour and stir 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 the eclairs on a baking sheet, only note that the dough will rise almost twice. Bake should be only twenty minutes, of which ten minutes at a temperature of 200 degrees, and the remaining ten - at 180 degrees.

While the eclairs will be baked, start to prepare whipped whites with sugar for their filling. Beat on the above recipe. When the dough is baked, you can stuff it with cream. For this, a confectionery syringe or a pouch will work well. You can just cut the eclairs in half and apply the filling with a spoon. And also make a "tunnel" in baking, through which to squeeze whipped proteins.

Still it is possible to prepare remarkable tubules with a 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 confectionery paper, roll the cone and wrap the dough around it, send it to the oven, having previously smeared the pastry with yolk. Bake at a temperature of 180 degrees for 20 minutes. Using a pastry bag, fill the tubes with cream. You can whip the proteins according to the prescription that was described earlier. Top with powdered sugar. Everything, the tubes with protein cream are ready. Bon Appetit!