Spread Mayonnaise Make More Delicious Dishes

It's easy to get mayonnaise on the market, to the supermarket, but homemade mayonnaise would be even more savory. The materials needed are readily available. Two egg yolks, 250 ml vegetable oil, and a teaspoon of lemon juice or vinegar. Here's how to make :

* Use a clean, dry container that is concave, so that the beaten egg yolks are at one point.
* Use a foot low-speed mixer and stable.
* Make sure the egg yolks beaten until fluffy, thick, pale yellow, and soft. If not, the mayonnaise will break and can not be fused.

* Add the lemon juice or vinegar to the fishy smell of eggs lost and eggs cooked. But not too much because it will spoil the taste and mayonnaise can not inflate and thick.
* Low-fat Vegetable oil is the best oil for the mayonnaise. Pour the oil gradually and little by little while continuing to be shaken. If it is not gradual, mayonnaise will break and can not be fused.
* Once the mayonnaise, season with salt, pepper or other spices as flavorings to taste.



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* If the rupture: Add the beaten egg yolks until fluffy, thick, pale, and soft. Then pour the broken mayonnaise into the egg yolks gradually while stirring gently with a mixer at low speed.
* Drying and broken because it is stored in the refrigerator: Mix one teaspoon of vinegar or lemon juice and one teaspoon of mustard for mayonnaise 250 ml of a rupture. Pour mayonnaise bit by bit as she whipped mixeratau balloon whisk (tool beater) until smooth mayonnaise again.
* Too thick: Whisk mayonnaise with mixer slowly low speed while pouring the oil little by little.
* Odor: Add lemon juice, celery, or pepper powder.

Quiche Mushrooms

Ingredients:

1 sheet puff pastry ready to use

2 tablespoons butter

1 / 2 onion, finely chopped

500 g button mushrooms

1 / 4 teaspoon salt

1 / 4 teaspoon ground pepper

1 / 4 teaspoon nutmeg

125 ml cream

3 eggs

60 grams of grated cheese

How to make:

1. eggs and cream mixed together, then beat until blended.

2. then Place the puff pastry on a bowl, and press to form a bowl.

3. then Heat butter, saute the onion until fragrant, then enter the mushrooms, pepper, nutmeg, until fragrant

4. Enter stir into the bowl that has been covered with puff pastry, then oven until cooked. Ready to be served.

This for 2 Portion

Nutritional value in one Portion:

Energy: 424 Kcal

Protein: 26.0 grams

Fat: 27.0 grams

Carbohydrates: 23.2 grams

Roll Cake Marmer

Ingredients:
80 grrams flour

8 eggs (waste 3 egg whites)

100 grams sugar

100 grrams butter / margarine

1 sachet of vanilla

1 teaspoon brown paste

1 teaspoon full of emulsifiers

How To:

• Thaw Mantega / margarine until melted enough alone.

• Mix together in bowl all ingredients except the melted butter.

• Beat at low spit until the ingredients mixed.

• Continue to spit high, beat until fluffy and creamy.

• Enter the melted butter and stir using a spatula.

• Prepare a size 24 x 24 baking pan, rub with butter and Cover with baking paper.

• 90% Pour the batter into the pan, smooth. The remaining 10% give the pasta dough is brown, stir well.

• Pour the chocolate batter randomly over white batter. Using chopsticks made ​​of marble motif on the dough.

• Bake the dough with the fire on the bottom for 15 minutes or until cooked to the temperature of 170

• Remove the cake from the oven.

Finishing:

• Remove the cake from the pan in a state still hot.

• Turn the cake, patterned on the position below.

• Brush the entire surface of the cake with blue bery jam or other jam.

• tighten the front at the start to roll so that when finished scrolling is not hollow.

• Roll up slowly until the end of the cake, leave in a state still wrapped in butcher paper, then let it cool

• Cut the cake into 14 sections and serve.

NB:

If you want the contents of butter cream cake, can not be applied to the cake while still hot, roll cake in a state still hot then cool. Go back rub with butter cream rolls, rolls back while compacted.