What is made with egg whites is fake cream

1: Put the egg whites, sugar, cream essence and vanilla powder together in proportion. First stir them evenly with a mixer at slow speed, and then Convert to fast speed to send. It is characterized by white color, fluffy, plasticity and good taste. The disadvantage is that the egg white is raw and has a somewhat fishy smell. It will easily spoil the stomach after a long time and the storage time is short

Two: Combine the egg white, cream essence and Put the vanilla powder into the mixer according to the proportion and stir well at a slow speed. At the same time, put an appropriate amount of water in the aluminum pot. Add a certain proportion of agar to the water and bring it to a boil. Add the sugar and continue to cook until the syrup becomes thick. Then turn the mixer to fast speed. Beat the egg whites. When the egg whites swell to about 2 times their original size, slowly pour in the syrup and continue to beat the egg whites until they are completely foamy! The advantage is that the egg white is cooked well and the storage time is longer than the first one. The disadvantage is that the color is darker (caused by syrup), the texture is rough, and the plasticity is poor

Home whipping:

1. Beat 4 egg whites until they look like this (there is a small layer of tiny bubbles on top of the egg whites).

2. Add a little salt, a drop of white vinegar, a spoonful of sugar (the spoon is an ordinary small iron spoon), and continue to beat the egg whites.

3. When the egg whites are a little thick (that is, it feels like the egg whites you beat are like the foam of shower gel), add a spoonful of sugar and continue beating.

4. After that, when you feel it is thicker than the egg white in the third step, add a spoonful of sugar and continue beating

5. After step 4, beat for about 10 seconds Minutes, try to use a whisk to lift the egg whites you have beaten. If the egg whites can stand up, it means your cream has been beaten.

Basic puffs

Introduction

Puffs are puffy snacks with a hollow center filled with sweet fillings. In my memory, puffs were not popular in China before. Since a few puff shops became popular, thanks to the imitation of many Western pastry shops, puffs are now definitely one of the most popular Western pastries and are sold everywhere. Inseparable from its presence.

The outer shell of the puffs has a crispy texture, and the fillings are only filled before eating. Because if the filling is filled in too early, the crust will absorb the moisture in the filling and become soft. Regular puff shops only fill the puffs with fresh fillings before you buy them to keep the puffs with the best taste. At present, there are many Western pastry shops on the market, in order to save trouble, most of them fill the fillings in advance and sell them in the store, so that when we buy the puffs, the outer skin is already soft. Unfortunately, we eat so many puffs like this that most people think that puffs like this are puffs, and instead regard puffs with crispy skin as a different kind.

Ingredients

100g low-gluten flour

160g water

80g butter

Sugar 1 small spoon

1/2 small spoon of salt

3 eggs

How to make basic puffs

1. Water, salt, Put the sugar and butter (or salad oil) into the pot together, heat over medium heat and stir slightly to distribute the fat evenly. When it boils, turn to low heat and pour in all the flour at once

Use a wooden spoon to stir quickly to completely mix the flour and water (for small amounts, you can use four chopsticks to hold it directly) stir together). Be sure to stir quickly

2. Keep stirring until all the flour and water are combined and the pan is non-stick, then turn off the heat and take the pan off the stove. (At this time, all the flour has been cooked)

3. Use chopsticks to stir up the batter to dissipate the heat. When the batter has cooled down to a point where it is not too hot (the temperature is about 60-65 degrees Celsius), you can add the eggs. Add a small amount of eggs first, stir until the batter absorbs all the eggs, and then add the next time

4. At this time, it is important to note that all the eggs in the recipe do not necessarily need to be added. After adding the eggs, the batter will It becomes more and more moist and fine

5. Use chopsticks to pick up the batter. The batter will be in the shape of an inverted triangle, with the angle from the sharp corner to the bottom about 4CM, and it will not slip off. This level means OK. There is no need to continue adding eggs

6. The easiest way to shape puffs is to scoop out the puff dough directly with a small spoon and place it on a baking sheet (lined with tin foil). Keep a certain distance between each dough to prevent the dough from touching each other after expansion, or you can use a chrysanthemum-shaped nozzle to squeeze the batter onto the baking sheet. The puffs baked in this way will have patterns on the surface

6. Put the baking sheet into a preheated oven at 210 degrees. Bake for 10-15 minutes. When the puffs have puffed up, lower the temperature to 180 degrees and continue baking for 20-30 minutes, until the surface is brown and ready to be baked. Be sure to bake them properly, otherwise the puffs will collapse when they come out of the oven. Be sure not to open the oven door during baking

After the puffs have completely cooled, dig a hole in the bottom with your fingers, insert a piping tip with a small round hole, put the filling inside and it is ready to eat< /p>

If you don’t eat good puffs right away, put them in a plastic bag and store them in the refrigerator for about a week. Before eating, take it out of the refrigerator, bake it in the oven at 180 degrees for 3-5 minutes, and bake the skin again until crispy.

Only before filling the filling