eye
Irina, thank you very much for your help!
Quote: Kara
Swiss - whites with sugar are whipped in a water bath.
I’m dull here: the boiling point of water is 100 degrees, it turns out that the induction must be set to 100 degrees ... and proteins curl up at 60, in my opinion ...

I went and saw that it was Swiss with butter ...
Irin, won't the wet meringue cream work? can he freeze on a dry kulich?
V-tina
Margarita, I liked this one because it is simple and fast, tasty and beautiful, on my cakes, which are on the yolks, this is the glaze. It is not sticky, it dries up completely, my husband carried my mother cake, covered with icing, in a bag, in public transport, my mother said that even the smudges had not broken off anywhere. You can put any layer and thinner and thicker, everything will be fine with it
Svetta
Quote: V-tina
did exactly with proportions for 1 tbsp. l. gelatin, glaze does not stick and does not crumble when slicing
Today I made frosting on gelatin. The first time did not work, because the spoon turned out to be non-standard and there was a lot of water, the glaze did not freeze. It's good that she covered only one cake.
Then I took a set of measuring spoons and, clearly according to the recipe, put 1.5 tsp of gelatin. It would have frozen for 1 tsp, but longer, and I had no time to wait, the customers were expecting. So I cooked this glaze like on a conveyor - cooked-smeared-boiled-smeared ... and so 9 times!
The glaze froze, perfectly tolerated sorting at home, then shipping and carrying. Nothing fell off, did not smear, the sprinkling did not fall off.
So in the recipe 1-1.5 tsp has the right to life. instant gelatin (I have "Mriya").
V-tina
Quote: svetta
So in the recipe 1-1.5 tsp has the right to life. instant gelatin (I have "Mriya").
of course it has the right here it is also important what kind of gelatin, sometimes I come across such a byaka I try to take a proven one
Mandraik Ludmila
Virgo, tell me, please, how much the protein of one egg (C1) weighs approximately, baked cakes, cooked Easter, poured proteins into one container, I don’t remember how many of them there, but I want to put them into different products
V-tina
People, from a dozen domestic eggs of various sizes came out 335 gr. squirrel
Mandraik Ludmila
Tina, well, it means from one somewhere 30-35g, but I did not have small ones, so I will count 35g for one protein. Thank you, Teen
V-tina
Buttercup, glad to help
Umka
Quote: metel_007
Today I'm going to do and watched a video on this frosting
metel_007, Olga, and can you link to this video ??? Thank you very much for your reply!!!
eye
Quote: Mandraik Ludmila

Virgo, tell me, please, how much the protein of one egg (C1) weighs approximately, baked cakes, cooked Easter, poured proteins into one container, I don’t remember how many of them there, but I want to put them into different products
🔗
toffee
I also made gazure on gelatin. Full delight! But it really freezes instantly. You can miss the moment. I advised all my friends.
Svetta
iris. ka, I made such a glaze for 1.5 tsp. gelatin instead of 1 tablespoon. It works great, I managed to smear and sprinkle 9 medium-sized cakes without straining.
V-tina
Quote: iris. ka
But it really freezes instantly.
Ira, whether I have a different gelatin, or something, but it does not instantly freeze for me, I manage to water 3-4 cakes, then sprinkle with sprinkles and if I poke a finger into the first one, it will not be frozen.
toffee
Eh? I took 1 tbsp. l. But still a great glaze. The main thing is not crumbled.
Svetta
iris. ka, I saw a lot of recipes for this glaze with 1 teaspoon on the internet, and recipes from the forums and working recipes. I cooked for 1 tsp. and the glaze froze, but froze for a long time, I needed to be faster. I cooked for 1.5 tsp.and it was perfect for me! I cooked it 9 times one after the other.
And here on the forum I saw a recipe for 1 tablespoon and immediately realized that this was not good for me, I would not have time to spread the required number of cakes and the icing would freeze.
Mandraik Ludmila
eye, Tanechka, thanks for an excellent article, it will come in handy, I will copy it for myself and for the future
kirpochka
Quote: iris. ka
She also made a gazure on gelatin. Full delight!
And this time I tried this wonderful glaze. I did it for 1 tsp. gelatin Mriya. It turned out great. Covered 7 Easter cakes and still a little left. I will continue to use it. It is especially convenient when there was not enough ready-made glaze (I prepared the glaze for Tortyzhka in advance). And this is just a magic wand, once and it's done. And delicious. And really does not crumble, does not stick.
Ksyushk @ -Plushk @
Girls, if the icing on the gelatin is frozen, and not all the cakes have time to cover, we put it in a water bath on a quiet heating and, stirring, reanimate it. She quickly becomes usable again. Happy Easter!
gala10
Quote: Ksyushk @ -Plushk @
if the icing on the gelatin has frozen, and not all the cakes have had time to cover, we put it in a water bath on quiet heating and, stirring, reanimate it
I wonder if you put it in the microwave for 30 seconds, will it help? Need to try.
Tanya-Fanya
gala10, only in the microwave, at the same time, change the power to a minimum.
gala10
Tatyana, thank you, I didn't think about reducing the power.
Dumpling
Dear! They asked me for a Pancho cake or similar, the main requirements for pineapples and sour cream. But from experience I know that later it turns out that I like the cake not with these components))) The fact is that I do not remember which cake in Pancho is from Fili-baker, I generally do not remember the taste of this cake.
There are several Pancho recipes on the forum, which one is close to the store one?
Ekaterina2
Girls, who suddenly knows the secret of steaming juicy meatballs, better from chicken. I tried, but they turn out to be hard. Soft ones are obtained only after stewing in sauce. And I want it for a couple of meatballs with rice or just soft steam cutlets (I also tried to do it, but also not soft). Poke at the right recipes, please.
gala10
Quote: Ekaterina2
who knows the secret of steaming juicy meatballs
Look, there is definitely here:
I cook in a double boiler, I was convinced that healthy can be tasty))
Svetta
Ekaterina2, so if you put meatballs not on the wire rack in a double boiler, but in a container for rice, then the juice from the cutlets will remain in it and the cutlets will be stewed, as it were. So they will be soft, I do it.
Mandraik Ludmila
Ekaterina2, I like these cutlets, I make them for a couple, replaced the flour with semolina:
I am looking for a recipe on our forumQuick cutlets "Chicken curds"
(Mikhaska)
Ekaterina2
gala10, thanks, looked, very interesting. svetta, such a simple thought never crossed my mind ..... I will definitely try.Mandraik Ludmila, I did something like that - it turned out very interesting. It is necessary to put the recipe closer.
Mandraik Ludmila
Ekaterina2, I now only make such turkey, that would not be so pale, add turmeric.
Tanya-Fanya
Ekaterina2, and boiled will not go? This is also a very dietary option. A little water boils in a saucepan, onions and carrots in large thick rings. Let the vegetable broth cook.
At this time, we collect minced meat: for 1 chicken fillet, 1 egg, 1 small onion, several rings of zucchini or small potatoes (optional). You can throw a couple of sprigs of fresh dill there in the meat grinder.
Mix the minced meat with a spoon. He's a little thin. Add 1 tbsp of semolina, mix, let stand for 5 minutes. The minced meat will become a little denser. In short, we bring the minced meat to the desired state with a semolina, just remember that the semolina will absorb moisture later.
The vegetable broth boils, we form meatballs and put in the boiling broth, on top there are still generous rings of onions and carrots.
Cook for 20 minutes after boiling. Before turning off, you can put a spoonful of butter.
Believe me, it is very aromatic and tasty. Children eat with pleasure.
Admin
Quote: Ekaterina2
who knows the secret of steaming juicy meatballs, better from chicken.

For a double boiler, it is optimal to wrap the finished cutlets in cabbage leaves or in a film, and cook like that - it turns out great

The other day I made minced meat for cutlets (turkey + chicken), but did not calculate with liquid, the minced meat turned out to be liquid. I didn't want to add more bread crumbs. Then she put the minced meat on a film and rolled it up with sausages, and so steamed it.
It turned out super tasty and juicy!

I am looking for a recipe on our forum

I cook in a double boiler, I made sure that healthy can be tasty)) # 137
I am looking for a recipe on our forumSteam cutlets with potatoes and bulgur garnish (Brand 6050 pressure cooker)
(Admin)
I am looking for a recipe on our forumHomemade sausages "Creamy"
(Admin)
$ vetLana
Quote: Dumpling
Girls, who suddenly knows the secret of steaming juicy meatballs, better from chicken. I tried, but they turn out to be hard.
I very often steam turkey: minced meat and a roll soaked in water. It turns out soft (to me, at least)
Tanya-Fanya
If you add onions or onions and carrots stewed in butter to the minced chicken, this will greatly improve the steamed chicken cutlets. Only this is not a dietary option at all.
Ikra
Quote: Admin
For a double boiler, it is optimal to wrap the finished cutlets in cabbage leaves
Thanks for the idea! I don’t have cabbage, but I myself didn’t guess to wrap the green parts of leeks. And I have a lot of them frozen.
Admin

Ira, to your health!
Ekaterina2
Tanya-Fanya, thanks, and I will definitely do so.Admin, I am carefully studying your topic about a double boiler. I liked the idea about cutlets in leaves - both the cutlet and the side dish at once. I never cooked it in film, but I have to try it. $ vetLana, I need to take a closer look at the turkey, otherwise it seemed to me completely dry. I barely finished a piece ..... You just have to learn how to cook it.
Thank you girls! Today I will be released and will experiment.




I can not really direct dietary ones, but let's just say, it's easier. Thanks for the ideas!
Dumpling
Quote: Dumpling
Dear! They asked me for a Pancho cake or similar, the main requirements for pineapples and sour cream. But from experience I know that later it turns out that I like the cake not with these components))) The fact is that I do not remember which cake in Pancho is from Fili-baker, I generally do not remember the taste of this cake.
There are several Pancho recipes on the forum, which one is close to the store one?
Sorry to duplicate, but can anyone help? Urgently needed. The label contains condensed milk. I didn't find any recipes with him.
V-tina
Dumpling, write to the ambulance, maybe there will be help
Marusya
Dumpling, this recipe contains condensed milk, pineapple, and sour cream cream
Pancho cake (Ana-stasy)

I am looking for a recipe on our forum
Dumpling
Marusya, thanks, looked. But the appearance and cut are not at all similar, maybe there is not enough cream in this recipe, or it is of the wrong consistency and is absorbed ...
Perhaps I'll write to the ambulance.
eye
Kara, Irina, I came with gratitude!
Quote: Kara
Try using powdered sugar instead of sugar.

everything worked out, it was not sugared, it does not dry very quickly, I managed to embellish the Easter cakes, the portion was enough for 7 pieces. 200g and 4 pcs. 100 g
yes, 1 tsp gelatin, but with a little pea, dripped almond flavor and a little blue gel dye.

and what I did not risk on Easter ...

By the way, do we have Temka for glaze on gelatin?
Yarik
Angelina, my husband loves pancho cake, the recipe that Marusya offered you, one to one with the purchased one, there are of course differences: there is still a canned peach in the purchased one, but what prevents you from adding it, and I halve the cocoa, according to the recipe it comes out too chocolate, well, and the home glaze is not as soft as in the purchased one, I haven’t poured chocolate the last times, I just covered it with sour cream. And so, this is the same cake and even tastier, because it turns out a lot)))
Irgata
Quote: ok
do we have temka on glaze on gelatin?
there is, although not a topic video

glaze example

advice
eye
Irina, I saw it all, yes, but I didn't find a separate Temko, so I asked.
I did induction in Cash, helped a lot:
1.powder + water, whisk, 60 degrees,
2.turn off heating
3.Add swollen gelatin (I have 1 tsp.with a slide), beat at high speed
by time - 8 minutes for everything
Olga VB
eye, Tatyana, design it as an adaptation for KM Kenwood, I'll attach it to the right place - it won't get lost.
Kara
Girls, they brought me tahini from Israel, where can I use it? Hummus has already done.
Tanya-Fanya
Kara, if you like baked eggplants, then cook Babaganush.
Kara
Tanya, we love eggplants, but where to get them now
Vesta
Quote: Kara

Tanya, we love eggplants, but where to get them now
In Bill 139 rubles, in Verny 149, in Ribbon 169.
On the market, you can probably buy it cheaper.
Tanya-Fanya
KaraIndeed, eggplants became much cheaper at the end of the fast.
Did you find the recipe or tell it in a nutshell?
Kara
Thanks for the recipe, girls, can you put it in the freezer? I’m afraid I don’t use 3 cans at once.

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