All The Necessary Tips To Prepare The Perfect Kisses

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Kisses are a gorgeous fine dessert - airy light, sweet as honey and beautiful as a picture.

Accumulated in a heap like imposing mountains on fruit cakes, snow-white and crunchy on small petit fours or pale beige and sticking to the tongue as an accompaniment to tea, kisses are a favorite of almost everyone.

However, not everyone decides to do them. Flatten, the dough spreads; sticky; you need a hammer; to break them - here are just some of the complaints. And yet the kissing dough is easily achievable. Almost 99% of its failure is due to insufficient protein breakdown.

Remember: It is not possible to break the kiss dough more than necessary, and other problems, such as oven temperature and short baking time, are easily remedied. Follow the tips step by step and you will surely succeed.

How many tricks

We will now introduce you to the different types of kisses and their use, including useful tips for injection molding and styling. Squirting is a very useful skill and is much faster and cleaner than rolling, it also gives a professional look to the dessert, although sometimes the home look is preferred, especially for spoon-shaped kisses.

The main thing about kisses

Because kisses, especially large ones, tend to stick, rice paper is suitable for shaping them. When the kisses are baked, tear off the paper around the bottom, but leave it glued to them. Baking parchment is the dream of every housewife - it does not stick, and the foil is an acceptable option if prepared properly. It is lightly greased and sprinkled with flour.

Utensils

There is a theory that if you rub a copper bowl with lemon juice and break down the proteins in it, they react with them and with the acid and a fluffy mixture is obtained. Several experiments with a simple wire egg beater, a hand mixer and an electric mixer in different bowls - copper, plastic, stainless steel and glass - show no difference in volume and fluffiness.

Products

Powdered sugar is best suited for light, airy, white kisses, and the mixture of powdered and plain sugar used for cooking kisses (made by professional chefs) gives a more chalky texture and keeps the shape of the kiss longer. Soft brown sugar gives kisses with a pale beige color and a caramel-like taste. If you want the kisses to dry better, use a mixture of equal parts brown sugar and powdered sugar.

It is claimed that 1 tsp. vinegar or lemon juice helps the proteins become more voluminous when broken down. You may not always add this acid, although it will certainly not harm the mixture. There is also a theory that not too much fresh protein should be broken down. Really light proteins are easier to break by hand, so don't ignore them.

Freezing and baking

Photo: Tsvetoslava Kirkova

The roasted, crunchy and dry kiss lasts a long time. All you have to do is put it in an airtight box or in a biscuit-like bag. Soft toasted kisses, such as those for pie, can stay in the refrigerator for 1-2 days, but lose their crispy crust. The raw dough for kisses is perfectly frozen and can be baked without thawing - for example on a pie.

How to check if they are ready?

Roasted kisses should be easily removed from the tray. If they are light and dry, but sticky, break one: the caramel-like environment can be delicious, but perfectly dry kisses are better preserved.