How can I make a perfect kiss?
The perfect cake of the meringue has a smooth, evenly cooked filling closed in a scaly, delicious bark and ends with nice snowy pillows of smooth meringue that does not cry or bend. Creating an ideal cake of a meringue can be extremely difficult because the chef is heading from the bottom up. The written cake must be built so that the bark does not get wet, the filling is cooked all the way and the meringue is cooked thoroughly without pulling away from the sides of the bowl or burning at the top. In experiment and mistakes, chefs developed numerous techniques that significantly increase Putin's success. Select a bark recipe that will result in light, scaly pastry. After creating a bark, predict it. To prevent the bark, overcook and place it in an oiled and floured cake pan. Then consider the bark with beans or another smaller cake plate and bake it for 20 minutes. While baking crust start filling and set more ingredients to be able to assemble the cake as soon as the bark comes out ofoven. The heat pre -cooked cortex will help to cook the filling evenly.
Before you start filling the cake, set the ingredients for your mouth. The meringue will be cooked evenly if it is suppressed over the hot filling, as the heat will help cook and set the kiss. For this reason, you want the mouth to be quickly done when the filling is freshly cooked. Measure all the ingredients you need for your mouth, and prematurely the paste of corn starch occurs to mix with the meringue while you beat it. The paste of corn starch will prevent crying or leaking the meringue and also provides the body to avoid losing.
When the meringue folders are distributed, start with a filling. Follow the instructions carefully and cook the filling on low fire and often mix so that it does not burn or burn. A number of fillings including lemon, lime, chocolate or butter can be used for meringue cakes. Most cookbooks afterIt meets recipes for several panels and you can also not be experimented as soon as you can handle the base of the cream.
As soon as the filling is finished, pour it into the cake bark and start whipping your mouth. Defeat egg whites briskly and evenly and make sure that the bowl rotates so that everything is defeated together. Most recipes require gradual addition of sugar, cream from tartar and vanilla until egg whites start to reach a point of rigid peaks. Then defeat in a paste of corn starch until the eggs create solid, sharp peaks and prepare for the spread of meringue on a warm filling. Never do a kiss before the filling because it sags and loses consistency: must be cooked IMM.Po production.
To prevent the meringue to pull out of the edges, first attach a layer of meringue around the edge of the cake and make sure you firmly anchor it at all points to the bark. Then start filling in the middle and stir the kiss on the classic hill as a shape. Once the cake of the meringue is assembled, theOut it in the oven on the top shelf and bake it according to the instructions: usually for approximately 20 minutes or until the upper part of the cake of the meringue begins slightly golden. Set the cake of the meringue on the rack until it is completely cold before eating or cooling.