Classic and Modern Meringue with Ovasil basic ... - Martin Braun KG
Classic and Modern Meringue with Ovasil basic ... - Martin Braun KG
Classic and Modern Meringue with Ovasil basic ... - Martin Braun KG
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
-<br />
<strong>Classic</strong> <strong>and</strong> <strong>Modern</strong> <strong>Meringue</strong><br />
<strong>with</strong> <strong>Ovasil</strong> <strong>basic</strong> recipe<br />
Ingredients:<br />
Method:<br />
0.250kg water<br />
0.035kg OVASIL<br />
0.250kg white sugar<br />
0.250kg icing sugar<br />
* Whip all together until the<br />
meringue is solid <strong>and</strong><br />
smooth.<br />
* Fold inside the meringue.<br />
* Piping <strong>and</strong> cook 80 degree for 8 hours<br />
-<br />
Citrus <strong>Meringue</strong><br />
Ingredients:<br />
Method:<br />
0.250kg water<br />
0.250kg fresh orange<br />
juice<br />
0.040kg OVASIL<br />
0.250kg <strong>with</strong> sugar<br />
0.005kg lime grate<br />
0.005kg lemon grate<br />
0.005kg pink grapefruit<br />
grate<br />
0.250kg icing sugar<br />
* Whip all together until the<br />
meringue is solid <strong>and</strong><br />
smooth.<br />
* Fold inside the meringue.<br />
* Piping <strong>and</strong> cook 80 degree for 8 hours<br />
www.martinbraungruppe.com<br />
<strong>Martin</strong> <strong>Braun</strong> Southeast Asia Pte Ltd<br />
25 International Business Park<br />
#02-10A German Centre (S) 609916<br />
email: s.busato@martinbraun.de
Strawberry <strong>Meringue</strong><br />
Ingredients:<br />
Method:<br />
0.250kg Strawberry puree<br />
0.035kg OVASIL<br />
0.250kg <strong>with</strong> sugar<br />
0.250kg icing sugar<br />
* Whip all together until the<br />
meringue is solid <strong>and</strong><br />
smooth.<br />
* Fold inside the meringue.<br />
* Piping <strong>and</strong> cook 80 degree for 8 hours<br />
Passion fruit <strong>and</strong> Apricot<br />
<strong>Meringue</strong><br />
Ingredients:<br />
Method:<br />
0.100kg passion fruit puree<br />
0.150kg apricot puree<br />
0.040kg OVASIL<br />
0.220kg <strong>with</strong> sugar<br />
0.250kg icing sugar<br />
* Whip all together until the<br />
meringue is solid <strong>and</strong><br />
smooth.<br />
* Fold inside the meringue.<br />
* Piping <strong>and</strong> cook 80 degree for 8 hours<br />
-<br />
Coconut <strong>Meringue</strong><br />
Ingredients:<br />
Method:<br />
0.160kg water<br />
0.090kg coconut milk<br />
0.035kg OVASIL<br />
0.250kg <strong>with</strong> sugar<br />
0.250kg icing sugar<br />
0.020kg dessicated coconut<br />
* Whip all together until the<br />
meringue is solid <strong>and</strong><br />
smooth.<br />
* Fold inside the meringue.<br />
* Piping <strong>and</strong> cook 80 degree for 8 hours<br />
-<br />
Coffee <strong>Meringue</strong><br />
Ingredients:<br />
Method:<br />
0.250kg water<br />
0.035kg OVASIL<br />
0.220kg <strong>with</strong> sugar<br />
0.030kg cream paste Arabica<br />
0.250kg icing sugar<br />
* Whip all together until the<br />
meringue is solid <strong>and</strong><br />
smooth.<br />
* Fold inside the meringue.<br />
* Piping <strong>and</strong> cook 80 degree for 8 hours
Change language