Tag Archives: Egg white

Meringue week

This whole week was only about meringue!
We were divided into several groups and our group had meringue.
Me and 2 other classmates had to do a presentation about it.
We had a report about meringue existing of 25 pages full of words, going from the ingredients to the regulation.

And still the teacher had material to fill up ours!

old picture

old picture

The above picture is very old, but I learned before I wanted to be a pastry chef that meringue can handle fillings.

Now I know that there are four types of meringue. (after having added the shift sugar)

  1. Raw (dutch) : just put sugar in while it turns
  2. Heavy (german): get the sugar with a little bit of water to 45 degrees celsius and add to the turning egg white
  3. Cooked (Italian/French): cook the sugar with a bit of water to 118 degrees celsius and add it (in one tiny stream) while it turns slow
  4. Hazelnut (with small broken hazelnuts in it)

What sugar does to the product and where to look out for, when making meringue.

  1. Powdered sugar (except for the ones ment for freezers or moist) : good and lots of air compositions, but can make the meringue sandy.
  2. Crystal sugar: good, less air composition, but is overall used for heated meringue.
  3. Other sugars like brown sugar and such isn’t used, because of the oil layer around them or any added stuff.
    Remember! egg white is sensitive for any pollution into it.

First of all, and this is the most important, make sure you’re material you use is cleansed. (tat and filth free)
Since we were making meringue in school, we constantly had the teacher telling us that we needed to measure the egg white straight into the mixing bowl, because if we use a measuring cup we could get the egg white polluted that disturbs the albumin that gets air into it.

And apparently (a test to do for in class maybe) the ash of a cigarette can save a collapsed meringue, the problem is you then got ash into your food. (not recommended to do for food purpose, but rather an experiment if you want to know the connection)

I think I could rattle on for several blogs like this. 😀
but hey it is reading material and maybe useful as well.


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Filed under etc., Sweet

Result and bokkepoten

Yay this monday I finally heard I passed the exam I made about two or three weeks ago.
So glad that is all behind my back knowing I can start next school year without fear.

This week was also our last week before summer break. 😦
So this whole week every class has been really busy cleaning every machine and corner in the schools bakery.
(I have practice 2 days a week so my class had to do it twice)
But luckily I have a good friend in class (whom I might introduce to this blog one day) who I could trust and have fun during cleaning.
The first day we had to do the refrigerator/freezer and I stood in the freezer to clean the corners and walls and she did the doors. (luckily not closing them)
The second day (today) we had to do the hand-carts that usually have the baking plates in them or stuff for bread.
It was fun, listened to Disney songs, accidentally sprayed water on her making a little water battle and then cleaned the other hand-carts outside in sunny/gloomy weather.
Afterwards helped out others and I got the overstuffed refrigerator which I had to clear out to put in all the shelves. (see: complete fully stacked refrigerator with bags and pails)
I think that was a bit too much for my back since I can’t properly turn my back right now. -_-‘

Last week was the last week to bake.
So sad I miss baking in school already.
Luckily that friend of mine took a picture with her cellphone of what we baked on the first day that week.
The second day got eaten as soon as I got home. (we had a big sale in our schools bakery shop)

What we made were: Bokkepoten. (in dutch)
That are almond paste based cookies stuck together with apricot jam and covered in chocolate.

I love almond paste cookies ^-^
We first made the almond paste then mixed it with egg white and spout it into its shape.
In other words this batter is completely made out of fine almond pieces, sugar and egg white.
Baked and decorated. 😀

Almond cookies should be chewy. (So if it is not then there isn’t a lot of almond in it and probably more egg white.)

I think I want to try making almond paste at home this summer.
But I don’t know if that is possible since you’re not allowed to grind them into oil.
And the stone rollers we have at school are not so easily gathered for home supply.
We’ll see how it will turn out.

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The cake!

I almost forgot to post the cake!
Or at least the recipe.
But I have a time to adjust to the new place where I have my internship. ( A bakery that I go to for school to learn how to work fast, neat, clean etc.)
Waking up in the morning around 3:50 a.m. instead of 6 a.m. is quite a difference.

Now for the recipe… it’s actually called Moscovic cake. (the name for using raisins in cake (simply said))
I adjusted the recipe a tiny little bit since I’m using a recipe from school…..and I’m leaving some stuff out as well since baking is always experimenting to your own liking. (but the basic will be here)

This recipe needs 2 bowls since the egg white and egg yolk need to be whipped up apart from each other.
But since you probably only have one mixer I adjusted it for the home bakers. (The whole process off but that would be a long long story)

First mix up: 100 grams of egg white + 63 grams of sugar until you can hold the bowl upside down without the mixture showing signs of moving. (this can be put aside for a little while so make sure everything else is ready!)
Second mix up: 120 grams egg yolk + 100 grams of sugar untill it is stiff.
Put the egg yolk mixture into the one of the egg white and stir several times (It doesn’t matter if it is completely mixed since you will be adding flour and that needs to be stirred as well)
Then put all in a big bowl  and while you mix you add little by little 110 grams of flour and 100 grams of finely chopped butter (MIXED IN THE FLOUR!)
As last you stir in soaked raisins, about 125 grams would do, depending on what you like.

Put it in a mould or just a cake mould and bake it at 180 degrees celsius for 45 minutes and when you did the poke test (with a bamboo stick that you use for barbeques and if anything sticks to it add 5 minutes to the time)
When done baking turn it over on a towel and let it cool down.

Sorry for the messy recipe and that there are no pictures.

I recommend reading the recipe first so that you can make a plan!
I currently have a cold, but at least I’m trying not to make this blog dead.

Several tips!!!!
1. Too make the raisins stick better you can put some flour through the raisins (flour makes it stick to the dough)
2. Make sure that the mould is coated with non-stick spray for baking (always!! when baking cake!)

That will be it for now…

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Filed under Cake, Sweet

Week 2 recipe: Chocolatechip meringue

A friend of mine came this sunday and she wanted to bake something with me.
I said some options and this is what we came up with.

I let her choose the and colour of the meringue.
But I did not chop the chocolate pieces well enough so I had to get it all out of the piping bag with a spoon.
My arm was full of sugary stickiness.
This is how they looked on the bakingplate.

Of course she wanted to make this at home.
So this came in handy for my recipe a week thing.

Enjoy making and eating it, but don’t put in too much food colouring. ^^
Unless you want to have a coloured tongue.


Filed under recipe-a-week