I am looking for a recipe on our forum

Irina, thank you very much for your help!

Swiss - whites with sugar are whipped in a water bath.

here I’m dull: the boiling point of water is 100 degrees, it turns out that the induction must be set to 100 degrees ... and proteins fold at 60, in my opinion ...

I went and saw that it was Swiss with butter ...
Irin, and the cream "wet meringue" will not work? can he freeze on a dry kulich?

[Margarita]

Margarita, I liked this one because it is simple and fast, tasty and beautiful, on my Easter cakes, which are on the yolks, this is the glaze. It is not sticky, it dries up completely, my husband carried my cake covered with icing to my mother 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

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, 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 belt - 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").

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

Virgo, tell me, please, how much the protein of one egg (C1) weighs approximately, baked cakes, cooked Easter, poured the proteins into one container, I don’t remember how many of them there, but I want to put them into different products

[People]

People, from a dozen of domestic eggs of various sizes came out 335 gr. squirrel

[Tina]

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

[Buttercup]

Buttercup, glad to help

[metel_007]

Today I am 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!!!

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 in different products

🔗

I also made gazure on gelatin. Full delight! But it really freezes instantly. You can miss the moment. I advised all my friends.

[iris. ka]

iris. ka, I made such a glaze for 1.5 tsp. gelatin instead of 1 tablespoon. It works great, I managed to grease and sprinkle 9 medium-sized cakes without straining.

[Ira]

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 pour 3-4 cakes, then sprinkle with sprinkles and if I poke a finger into the first one, it will not be frozen.

Eh? I took 1 tbsp. l. But still a great icing. The main thing is not crumbled.

[iris. ka]

iris. ka, I saw a lot of recipes for this glaze with 1 teaspoon on the internet, and recipes from 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 necessary number of cakes and the icing would freeze.

[eye]

eye, Tanya, thanks for an excellent article, it will come in handy, I will copy it for myself and for the future

I also made gazure on gelatin. Full delight!

And this time I tried this wonderful glaze. Made 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.

Girls, 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 a quiet heating and, stirring, reanimate it. She quickly becomes usable again. Happy Easter!

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.

[gala10]

gala10, only in the microwave, while changing the power to a minimum.

[Tatyana]

Tatyana, thank you, I didn't think about reducing the power.

Dear! They asked me for a Pancho cake or a similar one, the main requirements are that pineapples and sour cream 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?

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.

who knows the secret of steaming juicy meatballs

Look, here it definitely is:
I cook in a double boiler, I was convinced that useful can be tasty))

[Ekaterina2]

Ekaterina2, so if you put meatballs not on the grid in a double boiler, but in a container for rice, then the juice from the cutlets will remain in it and the cutlets will, as it were, stew. That will be soft, I do it.

[Ekaterina2]

Ekaterina2, I like these cutlets, I make them for a couple, replaced the flour with semolina:

Quick cutlets "Chicken curds" (Mikhaska)

[gala10]

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.

[Ekaterina2]

Ekaterina2, I now only make such turkey, that would not be so pale, add turmeric.

[Ekaterina2]

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, a few 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 still absorb moisture later.
The vegetable broth is boiling, 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.

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 spread the minced meat on a film and rolled it up with sausages, and so boiled it for a couple.
It turned out super tasty and juicy!



I cook in a double boiler, I was convinced that useful can be tasty)) # 137

Steam cutlets with potato and bulgur garnish (Brand 6050 pressure cooker) (Admin)

Homemade sausages "Creamy" (Admin)

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 do steamed turkey: minced meat and a roll, soaked in water. It turns out soft (to me, at least)

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.

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.

[Ira]

Ira, to your health!

[Tanya-Fanya]

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 cutlet and garnish at once. I never cooked it in film, but I must try. $ 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!

Dear! They asked me for a Pancho cake or a similar one, the main requirements are that pineapples and sour cream 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 couldn't find any recipes with him.

[Dumpling]

Dumpling, write to the ambulance, maybe they will help

[Dumpling]

Dumpling, this recipe contains condensed milk, pineapple, and sour cream
Pancho cake (Ana-stasy)

[Marusya]

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 has been absorbed ...
Perhaps I'll write to the ambulance.

[Kara]

Kara, Irina, I came with gratitude!

Try 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 bit of almond flavoring 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?

[Angelina]

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, covered it with sour cream. And so, this is the same cake and even tastier, because it turns out a lot)))

do we have temka on glaze on gelatin?

yes, although not a topic video

glaze example

advice

[Irina]

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

[eye]

eye, Tatyana, design it as an adaptation for KM Kenwood, I'll attach it to the right place - it won't get lost.

Girls, they brought me tahini from Israel, where can I use it? Hummus has already done.

[Kara]

Kara, if you like baked eggplants, then cook Babaganush.

Tanyusha, we love eggplants, but where to get them now

Tanyusha, 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 cheaper.

[Kara]

Karaindeed, eggplants became much cheaper at the end of the fast.
Did you find the recipe or tell it in a nutshell?

Thanks for the recipe, girls, can I put it in the freezer? I'm afraid I don't use 3 cans like that right away