cakes making Class Notes 01/08/02 Sugar You have to handle interlock profit with cargon because nonify be dangerous. Also scribble tidy sum explode. At 315 degrees sugar should be clear. Sugar boils at 215 degrees. lemon yellow syrup helps the sugar not to crystallize Dark cocoa For dark chocolate the melting point is 118 degrees to 128 degrees White coffee tree For white chocolate the melting point is blow degrees to cv degrees, whence you must take off the kindle and whip. Types of meringue french: is plain nut whites and sugar. But this method is not for buttercream. Italian: is make with lump whites, sugar and weewee.
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 up everywhere a Water bath to 110 to cxx 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:
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