AuthorBiteSizedDelicious Broas sandwich with 3 different filling!
Whip egg whites and first 1/3 cup sugar into stiff peaks. Set aside.
In another bowl, whip egg yolks and vanilla with the remaining 1/3 cup sugar until triple in volume and pale yellow.
Fold whipped egg yolks into the egg whites until almost combined.
Sift flour and cornstarch in a different bowl and gently fold into the egg mixture until fully incorporated.
Place into a piping bag and pipe 3½-inch fingers onto a tray lined with baking paper. Dust with powdered sugar
Bake at 180 degrees Celsius for 10 – 12 minutes, or until lightly golden and springy to touch.
Bloom gelatin in the water for about 5 – 10 minutes. Set aside.
In a pot, place milk and dried kamias and heat over low heat. Simmer for about 10 minutes to infuse the kamias flavour into the milk. Strain and discard kamias.
Mix in the gelatin to the flavored milk.
Whip cream in another bowl until stiff peaks while gradually adding powdered sugar.
Fold in the flavored milk. Place in a piping bag. Refrigerate to set.
Bloom gelatin in the water for about 5 – 10 minutes. Set aside.
In a pot, place milk and mix in the chocnut in the milk over low heat until combined. Remove from heat.
Mix in the gelatin to the flavored milk.
Whip cream in another bowl until stiff peaks while gradually adding powdered sugar.
Fold in the flavored milk. Place in a piping bag. Refrigerate to set.
Bloom gelatin in the water for about 5 – 10 minutes. Set aside.
In a pot, place milk and mix in the ube in the milk over low heat until combined. Remove from heat.
Mix in the gelatin to the flavored milk.
Whip cream in a another bowl until stiff peaks while gradually adding powdered sugar.
Whip cream in a another bowl until stiff peaks while gradually adding powdered sugar.
Flip broas upside down and pipe the creams onto the flat side.
Top with another broas. Repeat until all broas or cream is used.
Ingredients
Directions
Whip egg whites and first 1/3 cup sugar into stiff peaks. Set aside.
In another bowl, whip egg yolks and vanilla with the remaining 1/3 cup sugar until triple in volume and pale yellow.
Fold whipped egg yolks into the egg whites until almost combined.
Sift flour and cornstarch in a different bowl and gently fold into the egg mixture until fully incorporated.
Place into a piping bag and pipe 3½-inch fingers onto a tray lined with baking paper. Dust with powdered sugar
Bake at 180 degrees Celsius for 10 – 12 minutes, or until lightly golden and springy to touch.
Bloom gelatin in the water for about 5 – 10 minutes. Set aside.
In a pot, place milk and dried kamias and heat over low heat. Simmer for about 10 minutes to infuse the kamias flavour into the milk. Strain and discard kamias.
Mix in the gelatin to the flavored milk.
Whip cream in another bowl until stiff peaks while gradually adding powdered sugar.
Fold in the flavored milk. Place in a piping bag. Refrigerate to set.
Bloom gelatin in the water for about 5 – 10 minutes. Set aside.
In a pot, place milk and mix in the chocnut in the milk over low heat until combined. Remove from heat.
Mix in the gelatin to the flavored milk.
Whip cream in another bowl until stiff peaks while gradually adding powdered sugar.
Fold in the flavored milk. Place in a piping bag. Refrigerate to set.
Bloom gelatin in the water for about 5 – 10 minutes. Set aside.
In a pot, place milk and mix in the ube in the milk over low heat until combined. Remove from heat.
Mix in the gelatin to the flavored milk.
Whip cream in a another bowl until stiff peaks while gradually adding powdered sugar.
Whip cream in a another bowl until stiff peaks while gradually adding powdered sugar.
Flip broas upside down and pipe the creams onto the flat side.
Top with another broas. Repeat until all broas or cream is used.
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