Betty´s Sugar Dreams ist ein kreativer Blog, der sich dem Backen und Dekorieren von Desserts und anderen süßen Leckereien widmet. In diesem Beitrag geht es um das Thema “Baiser selber machen” und wie man mit ein paar einfachen Schritten zuhause knusprige Baiser kreieren kann. Mit Betty´s hilfreichen Tipps und Tricks sind perfekte Baiser für jeden Anlass kein Problem mehr.

Baiser selber machen | Betty´s Sugar Dreams

Musik is a German word which means “music.” In this video, the speaker welcomes the viewers to London and talks about a trend that is popular in New York currently – baking. She shows how to make bc, which is a type of pastry, at home.

The bc pastry is made up of two components, egg whites and sugar. The speaker advises using one part egg whites and two parts sugar. She uses 150 grams of egg whites and 300 grams of sugar; however, viewers can adjust these measurements according to their requirements.

To make the bc pastry batter, the egg whites are beaten until they are foamy, and then hot sugar is added. The sugar is heated in the oven at 200 degrees Celsius for seven minutes before being added to the egg whites. This step gives the bc pastry a shine and a subtle matte finish.

The speaker recommends using an electric mixer or hand-held beater to whisk the egg whites. She also advises that the egg whites should be fat-free so that they can be whipped easily. The egg whites should be beaten slowly at first to create small bubbles, and then the speed should be increased to create a fluffy batter.

Once the egg whites are whipped to a stiff peak, the sugar is added to the mixture one spoonful at a time. The mixture should be beaten again for five to eight minutes until the sugar crystals have dissolved. The speaker recommends feeling the mixture with two fingers to check for any remaining sugar crystals.

To flavor the bc pastry, the speaker suggests adding aroma oils, such as fruit or spice oils, or using freeze-dried fruits. She also adds a small amount of food coloring to give the pastry a light pink color. The flavored batter can be placed in a piping bag for easy use.

The bc pastry batter can be piped into various shapes using a choice of nozzles. The speaker demonstrates making rosettes with a large M1 nozzle. The piped bc pastry can be left to dry at 100 degrees Celsius in the oven for 30-45 minutes. The finished bc pastries can be decorated with sprinkles or chocolate and enjoyed as a delicious treat.

In conclusion, the video showcases how easy it is to make bc pastry at home with minimal ingredients. It also provides viewers with tips on how to perfect the mixture and flavor it according to their preference. The video reminds viewers that baking is an art, and creativity should be encouraged.
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