Cakes Making

cakes making Class Notes 01/08/02 Sugar You have to handle net profit with cargon because notify be dangerous. Also scribble can explode. At 315 degrees sugar should be clear. Sugar boils at 215 degrees. lemon syrup helps the sugar not to crystallize Dark umber For dark chocolate the melting point is 118 degrees to 128 degrees White coffee tree For white chocolate the melting point is 100 degrees to cv degrees, whence you must take off the heat and whip. Types of meringue french: is plain nut whites and sugar. But this method is not for buttercream. Italian: is made with egg whites, sugar and water.

The difference is that the water and sugar are cooked to 240 degrees, and then added into the whipped egg whites. Swiss: is made from egg whites and sugar. But the egg whites and egg are heated everywhere a Water bath to 110 to 120 degrees, and then put in the machine to whip. If fresh egg whites are used, heat meringue to 150 degrees. 01/09/02 Chocolate: Should be never refrigerated...If you exigency to get a full essay, order it on our website: Orderessay

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