Custard protein glaze
Cooking time:
15 minutes
Active time:
15 minutes
Complexity:
Easy
Need to stabilize and dry
Custard icing for cakes is softer, airy inside. It is convenient to make jewelry from it by squeezing a culinary syringe or cornet through curly nozzles.
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4
Recipe "Protein glaze custard"
Ingredients
chicken egg protein
2 pcs. (or 60 g pasteurized protein)
sugar
100 g
icing sugar
50 g
freshly squeezed lemon juice
1 tbsp. spoon
Step 1/8
For a water bath, select two containers (bowls or pots) so that the bottom of the upper bowl does not touch the bottom of the bottom. In the bottom, water should not boil to avoid splashes in the top.
Step 2/8
Separate the whites from the yolks, the yolks will not be needed. Pour the squirrels into a bowl, place in a water bath and beat on the second speed of the mixer until foamy.
Step 3/8
Slowly pour in the sugar, continuing to beat, switch the mixer to maximum speed, beat intensively in a water bath until stable peaks.
Step 4/8
Without stopping whisking, pour in lemon juice and powdered sugar, whisk for another 3 minutes.
Step 5/8
Remove the finished glaze from the water bath, cover with cling film (right on the surface of the glaze). Leave in the fridge for 1 hour to cool and stabilise.
Step 6/8
The finished glaze can be tinted with natural dyes - turmeric, matcha tea and paprika - or left white.
Step 7/8
Decorate the cakes by squeezing the mixture through curly attachments or spoon if you prefer a "homemade" style.
Step 8/8
Dry the cakes with the glaze in the oven for 7-10 minutes at a temperature of 100-120 degrees.
Ingredients
chicken egg protein
2 pcs. (or 60 g pasteurized protein)
sugar
100 g
icing sugar
50 g
freshly squeezed lemon juice
1 tbsp. spoon
Nutritional value per 100 g
Calories
272 kcal
Proteins
3 g
Fats
0 g
Carbohydrates
66 g
Saturated fat
0 g
Dietary fiber
0 g
Added sugar
65 g
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