Aprende a hacer la medida exacta 🎂de merengue italiano y decora tus tortas🍰 fácil./Aprende a medir con precisión el merengue italiano y a decorar tus pasteles fácilmente.🤩 by @danifoodymas on 3Speak
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We're going to start, limping all the utensilies with vinegar. This is to keep any rest of the grass that has been. Then, we will to pease the clara, and what pease in the clara is the double of sugar. So, if there were 135 grams of clara, are 270 grams of sugar. And here we have the sugar, only we're going to put it, When you see that it's in this point, is that we're going to start to batir the clara's. And we're going to bathe, to know, when the caramelo is still, the burbushas have been more great and more spes. I use, as a trick, a vasito of water free, and there I'll put a little. When I see that the caramel, it's and then with the batidora encendida, is that I'm going to start to incorporate it, in form of hilo. When I'm greggen in the caramelo, the velocity of the batterer is velocity maximum, and then, they can be backer. It's important that no degen to batir, until that all is free. And in this point, we'll add the essence of Nata, or of your preference. I always, I always do the adenata, is that it does a flavor and an odor, too, delicious. And now, so, we're moving, and the brink. And now, so, my, our merengue is, and the brink. a trick. They're going to grab a, a, a cint, a cint, a, and they're going to put a box-it-as, and they're going to look a tap, this type of tap that has this, so. So, so that's that we'll put it, and it's here, and it's here, and it's made. This is made with a kilo of ingredients, is a tolterer of 30 centimeters, and it's approximately 3 kilos, 40 grams. Medimo the Torta to know where we're going to put the Merengue, because I, at the first I was to go to inclining this. We're going to be inclinable, so, and we can't leave the cream. We apply the same technique for the part of the above, and we're limping the spatula, until we have all the Tartre Cubierta. I, really, no apply Capa, Recoges Miga, because no me has gotcansu the merengue, and, as it's a Tart for us. It's not so important. And when I go the colorant, I'll turn the batterer because the colorant is in polvo. I use the bockilla 1M, which is the most popular. We're pressing and we're going to, and we're adding, in this case, in this case I'm saying that's a kind of a spiral, We're going to do type ononditas, above, above, above, we're pression and we're, and we're putting. And, you know, these are the tokees final, we're, we'll put it, and, as well, we're And to finalize, we'll use a pañito and we're to clean all the borders, for that it's all presentable. And, and list, my, this is the result final of the decoration of this Torta. I hope that this video, as I can't, as I can, you can, you also. We'll see in a next publication. Chau!
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