The recipe for Bizet

Prepare a bise at home is not every mistress decides. For many, it does not work even with the fifth attempt. The thing is that creating this delicate treat, you have to follow the recipe exactly. The slightest mistake can lead to the fact that instead of air cake, you get a sticky, shapeless mass. But knowing how to prepare a bisee correctly and following all the instructions, you can please your loved ones with a delicious dessert.

Ingredients included in the recipe for bise are very simple: proteins and sugar. They need to take in the ratio of 50 grams of sugar per 1 protein.

Whipping

A few hours before making a bisee, place the eggs in the refrigerator, since the chilled proteins are best beaten.

Carefully separate the proteins, do not let even a small amount of yolk fall.

Then the proteins should be thoroughly shaken. It is best to do this with a mixer. In the blender, the proteins will heat up, and therefore do not break up properly. You can whip the squirrels by hand, using the corolla, but this can take a long time.

There should not be even a small amount of water or oil in the whipping container.

If the whiskers are too slow, place the whipping container in ice or cold water.

To obtain a thicker foam, the bisece recipe allows for the addition of a small amount of salt or citric acid.

After the proteins are sufficiently inflamed, begin to add a little sugar. Cover it in small portions, gently stir with a spatula (not circular motions, but from the bottom up) and continue to whisk.

Well-beaten mass should be thick. Check its readiness can be as follows: Raise the whisk above the container, if the protein flows down, then you need to continue to whisk.

Baking.

After the proteins have crashed, you can bake a bise. For this, prepare a pan. It should be covered with special paper for baking or lightly oiled. On the prepared baking sheet you can lay out with a spoon, in small portions. You can also use a pastry bag or syringe. Using figured nozzles, you will get cakes of beautiful shape.

Put the baking tray with the bise carefully in an oven heated to 100 degrees. This temperature must be maintained during all baking. Bake should be baked for 1 to 2.5 hours, depending on the size of the cake. This is also the recipe for the biseu, which requires not only a great deal of time, but also a careful temperature control. If it is too high, the bisee will turn brown and an unpleasant aftertaste. And if too low, the cakes will be poorly baked and sticky.

During baking, the oven can not be opened, this will lead to a sharp temperature fluctuation, so that the cake, which should increase 5 to 6 times, will fall off.

After the biseu is ready, do not get it out of the oven right away, let it cool down. You can even leave it in the oven for the night.

Ready to cool off the bise carefully remove from the sheet, and transfer to a plate.

If you do not want to spend several hours baking, try cooking the cake in the microwave. The recipe for the bisee is left unchanged, put the prepared protein mass in the paper cake molds, and bake in the microwave at maximum power for two minutes. Then let the cakes cool down, and remove them from the microwave.

Decoration.

Ready-made bise can be decorated with chocolate chips, syrup or coconut shavings. To add color to the cake, add a little food color to the paste before baking. You can use natural dyes, for example, beet juice.

Bizet with nuts.

If before baking you place in each cake a small nut (for example, hazelnuts or peanuts), you will get a very tasty treat.

If the bis turned a little dry, you can make a cake from it. To do this, lay the bisee layers, promazyvaya them boiled condensed milk or custard. On top of the cake decorate with chocolate, whipped cream or slices of fruit.

As you can see, the recipe for a biseu is very simple, but with a little imagination, you can turn an ordinary cake into an exquisite dessert.