Answer:
SWISS BC INGREDIENTS:
6 large egg whites (approximately 230g)
2 cups (400g) granulated sugar.
1 and 1/2 cups (3 sticks; 350g) unsalted butter, softened but still cool and cut into Tbsp size pieces (*see note*)
2 teaspoons pure vanilla extract.
1/8 teaspoon salt.
SWISS BC PROCEDURE:
5 room temperature egg whites
add 1 1/2 cups (300g) granulated sugar
mix it
1 pound (0.45kg) unsalted butter at room temp
mix it again
and that's all
ITALIAN BC INGREDIENTS:
white of 4 large room temperature eggs.
2-3 dash cream of tartar
1 cup (200g) granulated sugar
1/3 cup (75g) granulated sugar
butter.
ITALIAN BC PROCEDURE
SORRY HANGGANG DYAN PO KAYA KO
HEHE PRO I HOPE IT HELP YOU
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Answers & Comments
Answer:
SWISS BC INGREDIENTS:
6 large egg whites (approximately 230g)
2 cups (400g) granulated sugar.
1 and 1/2 cups (3 sticks; 350g) unsalted butter, softened but still cool and cut into Tbsp size pieces (*see note*)
2 teaspoons pure vanilla extract.
1/8 teaspoon salt.
SWISS BC PROCEDURE:
5 room temperature egg whites
add 1 1/2 cups (300g) granulated sugar
mix it
1 pound (0.45kg) unsalted butter at room temp
mix it again
and that's all
ITALIAN BC INGREDIENTS:
white of 4 large room temperature eggs.
2-3 dash cream of tartar
1 cup (200g) granulated sugar
1/3 cup (75g) granulated sugar
butter.
ITALIAN BC PROCEDURE
SORRY HANGGANG DYAN PO KAYA KO
HEHE PRO I HOPE IT HELP YOU