13
13
Whole eggs
Whipping
Point
Ingredients
Ingredients
Eggs: 6 (346g)
Sugar: 207g
（
60%
）
(maximum capacity: 12 whole eggs)
Meringue
Adding sugar all at once will ruin the foaming effect. Be sure to add sugar gradually a little at a time.
Egg white will foam more effectively if chilled first.
Fresh cream should be of animal origin consisting of about 35% butterfat. Please make adjustments
according to preference or intended use. Please be careful not to use too much as it will leak through
gaps in the lid and pot.
Point
Ingredients
Egg white: 12 eggs worth, or about 480g
Sugar: 86g (18
％
)
(maximum capacity: 16 whole eggs)
Fresh cream
Point
Fresh cream: 600cc
Sugar: 48g (8%)
(maximum capacity: Fresh cream 1000cc)
Method
Method
Method
①
Put the appropriate amount of egg into the pot and
mix the yolks and the whites with the eggbeater.
②
Add sugar
③
With water-bath temperature of a about 60
℃
, set
bain-marie and heat contents to about skin
temperature (35-40
℃
).
④
Set mixing blade in pot.
⑥
Set pot on kneader and place lid.
⑤
Set HP mode to speed 5 and start.
⑥
Continue until reaching a firmness where you can
see the letter “8” in the beaten egg (about 10 min.).
Work quickly following immersion in bain-marie, as cooling will cause insufficient foaming.
It may be best to use the pot thermometer as your standard.
①
Be sure to wipe off all oil or moisture from the pot.
②
Set mixing blade into pot.
③
Put all egg white into the pot.
④
Put pot into the Kneader and place lid.
⑤
Set HP mode to speed 5 and start.
⑥
Add sugar over 2 to 3 times.
⑦
The egg white will be ready when firm enough to
form points. (480 grams will take about 4 min.)
①
Set mixing blade into pot.
②
Set refrigerant that has been chilled in freezer in pot.
③
Add appropriate amount of fresh cream and sugar.
④
Set pot onto kneader and place lid.
⑤
Set HP mode to speed 3 and start.
⑥
Make to preferred firmness (2 to 3 minutes is
standard for 600cc)
17
