hello hede, this time I want to share pastry techniques.
-Cordon point: Beat the yolks until when raising the beater dse form a cord with the llemas. These should acquire a strong yellow color.
-Lateon point: Beat the llemas until a soft yolk is formed when lifting the whisk.
-Nice Point: The whites are beaten until they are gently softened acquiring the consistency of "freshly fallen snow". A pinch of salt can contribute to that the snow-shake is achieved earlier and better.
-Turron point: Beat the whites until they acquire spongy consistency and dry relatively. The clear should not fall when lifting the beater. If the recipe asks for it, the fillings are added after obtaining the point, and they are mixed gently.
Punto Letra: Beat the yolks until when you lift a bit of the shake with the whisk or spoon and pour it on the surface of the shake, you can write "letters or words without deforming immediately.
