Hello friends

Assalamu Alaikum

I am @jollymonoara from Bangladesh .

How are all my friends, I hope everything is as expected by the grace of Almighty Allah. Now back to the Steemit Learning Challenge season 21 In the fourth week.

Greetings and Welcome to my blog.I'm going to participate the fourth week of making meringue for cake decoration, through some tips and tasks given in the challenge. Organized this challenge for us and gave us beautiful tips he is our favorite @dasudi madam .Thanks for all the new exciting classes and I'm going to make cake meringue by following the cake meringue decoration rules.

Steemit Learning Challenge S21/W4: Making meringue for cake decoration

Meringue is mainly a type of foam, egg white foam we make by bitting through hand beater or electric beater which is mainly done by cake or any baking item we do to decorate the dessert.

Here are three types of cake meringue-making tips and processes from our teaching team and three types of cake meringue. But I didn't know this thing because I've never made a cake professionally.I just made cakes to eat at home, so I was quite excited to see three cakes meringue here.

At first when I went to separate the yolks from the white part, the yolk would often break. It would have been seen when I bit the egg whites wouldn't have been well meringue.That's because some of the egg yolks on the white part would have remained. Again, when I beat with fat sugar, the foam on the egg white would be destroyed when the sugar melted.

So the tips you gave in the challenge are very helpful. That's because if we're sugar powder, the sugar will melt very easily and will be convenient to make meringue. So after learning this sugar powder method from your learning class, whenever I bit the egg white, I saw that my egg foam was formed in no time.

First I followed this method and bit with egg whites and sugar to get very good results.I am Very happy and pleased I was able to complete the first task by following your method.

That's because I've usually used French meringue all the time between three types of cake meringue that bit the sugar and egg whites.

The ingredients we are given are easily available and the quantity is very small. I can easily make them with the materials we have in my house. Moreover the tips and processes you've been shown step by step.So I will try to make it easily.

I'll show you how to make an Italian meringue here and show all the ingredents you need to make it with pictures and I'll show you step by step how to make it.

First I will measure all the ingredients in quantity and set them aside.
Put a pan on the gas stove and put water in it and mix the sugar in it and on low heat I will stir the sugar and water mixture continuously so that the sugar and water mixture reaches the sticky level.

The mixture will look like a thread when I take it.Since I don't have a thermometer, I put it in room temperature for a while.Now if I put this part of the sugar in a little water it will turn into a ball then this sugar and water syrup of mine is perfect.

Now if I put this part of the sugar in a little water it will turn into a ball then this sugar syrup of mine I put in water then it was not maintained in water.Sundar turned out to be a ball and when I crushed it with my hand it melted in my hand.

Now taking the egg white in the bowl with the hand beater I started to beat up until the until reached Stiff Peaks.

Then I'll slowly add the sugar syrup and beat it until it's the perfect egg foam.
Now I'll add vanilla and syrup slowly.
Bit by bit like this, this egg's white part of turned into a perfect meringue.

Now egg meringue ready to pack it in the piping bag for decoration and decorate as per my choice.

• Of course the utensils must be clean and dry
• Eggs must be kept at room temperature.
• While making sugar syrup, you must work on low heat and take it till the sugar milt to see if the sugar syrup is sticky.

I'm a little scared at first when I made this egg meringue.Because that's how I've never made an egg meringue with vinegar, and sugar syrup that's Italian egg meringue.Because many times the egg foam is destroyed due to being over beat while making egg maringue, it doesn't want to be an egg meringue at all.

So today when I first started it first I didn't give all the ingredients at once step by step every ingredients I mixed up so that I didn't make any mistakes anywhere. A little caution had to be taken when making Sugar syrup because when more hits then the sugar syrup can hard.Finally I managed to complete it egg meringue.And I think it's perfect.

That's why I sincerely thank the teaching team for completing every task according to their tips. So hope next your daily new tips will benefit me a lot in future. Moreover, if you want to work, there may be a little mistake at first, but if you practice, the work will definitely be perfect.

• Whenever I do any baking work, all the dry ingredients should be kept in the Egg room temperature.

• If we beat the sugars into powder with white egg parts while beating the sugar, the egg meringue will be easily formed. Or if there is coarse sugar, the sugar cannot melt easily when bitten with egg whites (a longer time will be required in which case the egg's perfect mara cannot be produced.

• And you have to be careful in making sugar syrup, in that case you have to make sugar sugar syrup in low heat and look sticky with a drop of hand touch. If a drop of syrup I put in water turns into a ball.It's been perfect syrup.

..The friend users I would like to invite to this contest,they are @zulay7059, @shawlin.@mariami .

Thank you all on my behalf
Best Regards

@jollymonoara