TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 35 (part 2) - Gisslen

After reading this chapter, you should be able to: Cook sugar syrups to the seven stages of hardness; prepare créme anglaise, pastry cream, and baked custard; prepare starch-thickened puddings and baked puddings; prepare bavarians, chiffons, mousses, and dessert soufflés; assemble frozen desserts; prepare dessert sauces. | Creams, Custards, Puddings, Frozen Desserts, and Sauces Bavarians Also known as Bavarian cream or Bavarois , is made of three basic elements: Crème Anglaise (flavored as desired) Gelatin Whipped cream Accurate measuring of the gelatin is important. If not enough gelatin is used, the dessert will be too soft to hold its shape. If too much is used, it will be too firm and rubbery. Bavarians, Chiffons, Mousses, and Soufflés Creams, Custards, Puddings, Frozen Desserts, and Sauces Chiffons Most popular as fillings for chiffon pies. They may also be served more simply as puddings and chilled desserts. Bases for chiffons include the following three main types: Thickened with starch. Thickened with egg. Thickened with egg and starch. Bavarians, Chiffons, Mousses, and Soufflés Creams, Custards, Puddings, Frozen Desserts, and Sauces Mousses Any soft or creamy dessert made light and fluffy by the addition of whipped cream and/or beaten egg whites. Many kinds of bases are .

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