1. Ako zelite da slatka pavlaka bude krenasta, izaberite slatku pavlaku sa vise masti - 35%.
2. Da bi se slatka pavlake lakse umutila i ucvrstila, ostavite je 30 minuta u frizider.
3. Takodje, ciniju u kojoj cete mutiti slatku pavlaku i nastavke miksera, stavite u zamrzivac na nekoliko minuta.
4. Da vam se slatka pavlaka ne bi stvrdnula, dodavati secer postepeno i mutiti posle svakog dodavanja.
5. Prvo mutiti na niskoj brzini; kad pocne da peni, pojacajte brzinu na najvecu i mutite dok ne dobijete cvrst sneg, oko 5 minuta.
6. Da smesa ne postane grudvasta i ne kremasta, nemojte mutiti predugo.
1. If you want the heavy cream to be creamy, choose heavy cream with more fat - 35%.
2. To make the heavy cream easier to whip and harden, leave it in the refrigerator for 30 minutes.
3. Also, put the bowl in which you will whip the heavy cream and the mixer attachments in the freezer for a few minutes.
4. To prevent the heavy cream from hardening too much, add sugar gradually and beat after each addition.
5. First beat on low speed; when it starts to foam, increase the speed to the highest and beat until you get stiff snow, about 5 minutes.
6. To prevent the mixture from becoming lumpy and not creamy, do not beat for too long.
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