Here is a concise summary of the provided text:
**Title:** Making Protein Custard (Italian Meringue) for Cake Decoration
**Key Points:**
1. **Ingredients:**
* 100g egg protein (approx. 3 large egg whites)
* 200g granulated sugar
* 8g vanilla sugar
* 70g water
* Half a teaspoon of citric acid
2. **Equipment:**
* Mixer (700W, e.g., Bosch; or 300W manual mixer)
* Pastry thermometer
* Scale
* Ladle
3. **Process:**
* Prepare sugar syrup (250g sugar, 70g water) to 110°C.
* Whip egg proteins with vanilla sugar until stiff.
* Add citric acid to syrup at 118°C.
* Cool syrup to 123°C and slowly pour into whipped proteins.
* Whip for 3-4 minutes until stable, glossy cream forms.
4. **Tips & Notes:**
* Use high-quality sugar to avoid a viscous cream.
* Avoid introducing water from the syrup's bottom to prevent lumps.
* The cream is ready when it forms voids around the mixer whisk.
5. **Result:**
* A smooth, stable, and tasty protein custard ideal for cake decoration.
Here are the key facts extracted from the text, without opinions, with each fact numbered and in short sentences:
**Ingredients and Equipment**
1. **Ingredients for Protein Custard:**
* 100g chicken egg protein
* 200g granulated sugar
* 8g vanilla sugar
* Citric acid (half a teaspoon without a slide)
* Water (70g for syrup)
2. **Equipment Needed:**
* Mixer (700 watt, e.g., Bosch; or 300 watt for manual)
* Pastry thermometer
* Scale
* Ladle
* Dishes for mixing and cooling
**Process and Measurements**
3. **Sugar and Water for Syrup:** 250g sugar and 70g water.
4. **Protein Measurement:** Exactly 100g of protein (about 3 large or 4 small egg whites).
5. **Syrup Heating Temperature:** Up to 110 degrees Celsius.
6. **Whipping Proteins Start:** When syrup reaches 110 degrees Celsius.
7. **Citric Acid Addition:** At 118 degrees Celsius of syrup temperature.
8. **Syrup Cooling:** For 1 minute after reaching 125 degrees Celsius.
9. **Syrup Introduction to Protein:** When syrup cools to 123 degrees Celsius.
10. **Whipping Time After Syrup Introduction:** Approximately 4 minutes, until voids form around the whisk.
**Quality and Safety**
11. **Importance of Thermometer:** For achieving precise temperatures.
12. **Risk of Lumps:** Avoid collecting water from the bottom of the syrup pan to prevent lumps.
13. **Caramel Aftertaste Prevention:** Do not heat syrup beyond 125 degrees Celsius.