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WENKE VIR PERFEKTE SKUIMPIES

WENKE VIR PERFEKTE SKUIMPIES

Anna Venter
Bak in ‘n baie, baie koel oond en vir ‘n langer periode. Ek bak myne oornag in die louoond op laag gestel vir ±6 ure.

Tina Wood
Ek het jare terug ‘n koekbakkursus gedoen (Volksrus).
Onthou ons is geleer om die kiem uit die eierwit te verwyder. Dit maak ook glo ’n impak op die sukses van skuimpies – dit keer dat die skuimpie binne taai is.
Die kiem is basies die naelstring waaraan die kuikentjie ontwikkel. ‘n Dikkerigheid en dis altyd daar, deel van die wit van die eier.
Skep die kiem met ‘n teelepel uit.

Tosca de Villiers
Dis die deel van die eierwit wat bietjie dikker en witter is. Maklikste is om dit met 2 halwe gebreekte eierdoppe uit te skep.

Johanna Jacobs
As jy klein skuimpies bak moenie oond vooraf verhit nie, stel oond op 100 ºC.
As jy groter skuimpies bak, kan jy oond vooraf tot op 150 ºC verhit en oonddeur effens oop los vir lug om te ontsnap.

Foto:  Diane Roode Hancox
Foto 2: Ryno Van Eeden

Bianca De Lange Viviers  – Help asb hoekom kraak my skuimpies ALTYD, myne wil net NOOIT mooi uit kom nie….🥺
Cracks are a common problem when making meringue but they are easy to avoid when you know what is causing them. There are two main reasons why meringues crack when baked:
The first and most common reason (and what happened to the meringues in the front of this pic) is that the oven temperature is too high. The intense heat will cause the air bubbles in the mixture to expand efficiently, causing it to rise, spread and crack. The meringues behind them were from a second batch that were baked in an oven preheated to 10°C lower (yep, sometimes that’s all it takes!) and resulted in perfect, smooth-crusted meringues without cracks.
The second reason is that the mixture has been whisked on high speed with an electric mixer. The furious and quick incorporation of air into the egg whites will form an airy foam with lots of large air bubbles. When baked these large masses of air have a greater ability to expand than smaller air bubbles, causing the mixture to rise, spread and crack unevenly. If this is the case, the best solution is to whisk the egg whites and sugar mixture on medium or medium-high speed which will form a denser foam made up of lots of tiny, even bubbles that, when heated, will only expand slightly, if at all, minimizing any rising, spreading and cracking.

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