Ultimate lemon meringue pie- teach them to cook скачать в хорошем качестве

Ultimate lemon meringue pie- teach them to cook

The Lemon Meringue Pie is a layered dessert with a casing, a filling and a topping. The casing can be a biscuit case but it is traditionally a sweet shortcrust pastry. This product has plasticity in the pastry which means you can shape and form the pastry. Coagulation and gelatinisation in the lemon curd filling. Foams and coagulation in the meringue topping. Great for new food teachers to help organise their whole class cooking. Recipe- Casing- 100g plain flour with a pinch of salt in it and 20g icing sugar 50g chilled and cubed butter Filling - 50g caster sugar 40g cornflour 2 lemons 2 egg yolks Topping- 100g caster sugar 2 egg whites Health and Safety- Burning hazard - use oven gloves Electrical hazard- use the electric whisk with responsible adult supervision Pathogen hazard- consume within 12 hours and keep in the fridge until ready to eat Chemistry in the dish- Plasticity in the pastry to take up the shape of the tin- the fat in the butter allows for this. Coagulation and gelatinisation in the filling to allow the filling to be sliceable without collapse. This filling retrogrades and firms up more when cooled The meringue is a foaming structure which coagulates on whisking. The sugar stabilises ot further to prevent it turning to liquid. Dont over whisk or syneresis will occur preventing the foam from reaching volume potential. Caramelising when the sugar heats in the oven. Do under the supervision of a responsible adult