Декор торта БЗК - корзинка с ягодами

BROADCAST RECORDING There were connection issues during the broadcast, so there will be noticeable frame skips. We hope for your understanding and enjoy watching. Custard Cream Recipe Ingredients: Egg whites - 200g Water - 120g Granulated sugar - 400g Citric acid - 3.4g (do not add more, otherwise it will turn sour) KENWOOD Cooking Chef Method: 1. Bring the syrup (water and sugar) to 111°C and simultaneously begin whipping the egg whites at maximum speed. 2. Bring the syrup to 124-125°C. Meanwhile, whip the egg whites until stiff peaks form. 3. After the syrup reaches 125°C and stiff peaks form on the whites, add citric acid to the syrup, stir, and then immediately pour it into the whites in a thin, steady stream. 4. Beat the mixture until deep ridges form. ❗️If the whites haven't yet whipped and the syrup is ready, set it aside. Beat the whites until stiff peaks form, then heat the syrup (bring it to a boil), add citric acid, stir, and pour it into the whites. ❗️ #recipe #bzk #protein_custard #cake #cream_floristry #cake_decoration #decor