![]() ![]() ![]() We can use plant-based proteins, like soy protein or potato protein or powdered/liquid aquafaba instead. In mousses, we no longer need to depend on egg whites or whipped cream in order to obtain well-aerated textures. When we want to take out the egg yolks from a creamy recipe, we need to use another emulsifying agent, such as powdered, granulated or liquid lecithin (from sunflower seeds or soybeans). In creamies and creams, the egg yolk acts as an emulsifying agent - due to the lecithin present in the egg yolk. What is the role of eggs in our recipes? During the masterclass, we talked about its role in different pastry preparations: cakes, cookies, creamies or mousses.
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