Natusichka
Quote: Mila1
In appearance, it is: Classic biscuit, cut into 3 parts. Prescription meringue. Cream - to taste: lemon, orange, cream, ...
Yes, I see it, but I always like to listen to the original

Forgive me, for God's sake, I just saw the question ...
Yes, that's right, this is a biscuit, and cream - butter and condensed milk. I'm now from a tablet, I'll be on my computer, I'll post pictures of the finished cake.


Added Saturday 21 May 2016 09:42 AM

Iskatel-X, have you tried with convection? What do you think? I'm making meringues right now, I would like to know how best to bake.


Added Saturday 21 May 2016 6:30 pm

Well, while I was waiting for an answer, I baked my bezeshki, they turned out to be cool! Hazel at 100 degrees with convection. They were only baked for about 2 hours. It turned out white-white and was completely baked inside. I won't show the photo, because I'm from the tablet.
Now the question is: how to save them so as not to eat them? If they are on the table, they will disappear very quickly!
Iskatel-X
Natusichka, I haven't tried convection yet, I just haven't baked yet.
They were only baked for about 2 hours.
Usually an hour is enough (with or without convection). Baking is actually drying.
From a longer time - it will not get worse.
Usually, in an hour, they are ready. May be slightly damp, a matter of taste.

Storage - in a dry warm place. Wet - to dry. Completely dried up - dream of being eaten alive ...

so as not to eat? If they are on the table, they will disappear very quickly!
The room with this table is locked ...
Natusichka
Quote: Iskatel-X
The room with this table is locked ...
I will do so!
ellen
The second time I dry the meringue at a temperature of 100 degrees an hour, convection mode. Several trays. No questions even arose to change the regime.
Natusichka
I needed a meringue for the cakes again.
Once again secured the heated recipe.
I put the proteins in the bowl, set the temperature to 100 degrees and began to beat with a whisk at the maximum temperature. When it reached 60 degrees, the speed dropped, I turned off the heating and made the speed to the maximum. She began to slowly add sugar. Everything was hammered instantly! At the end, I added citric acid to make the meringue slightly sour.
Baked with convection on 2 trays, at 100 degrees, about 1.5 hours. 🔗 🔗
IrinaIM
Iskatel-X , thanks for the science. Once upon a time, I made "meringues" in a gas oven, when I changed it to an electric one it stopped working. On your advice, it turned out great.
For 3 proteins, I took 200 g of sugar, beat it as described, dried for 1 hour at a temperature of 100 degrees and an hour at a temperature of 75 degrees. It turned out the very thing.
Meringue in the Kenwood Kitchen Machine 086/096

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