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Protein Fluff-arama
- Thread starter chocchillimango
- Start date
Don't know. Here's the recipe I used:
2 scoops WPC
1 tablespoon cacao
2 tablespoons pysillum husk
1 tablespoon Natural Peanut Butter
1 medium banana
40g Lindt 85% chocolate
My bad. I did use milk just forgot to include it in my post
chocchillimango
Well-known member
I made sour cherry and chocolate (Black Forest?) fluff:
1 scoop micellar casein
1/2 tsp vanilla (extract, essence, paste, powder)
@ 1/4 cup skim milk
200g frozen sour cherries (morellos)
25g dark chocolate, melted
extra dark choc to spoon on top and stir through.
I added the melted choc once it had fluffed up nicely and whisked it until the choc solidified into flecks throughout the fluff.
It was like marshmallow, really thick and light.
Very nice BUT I find cherries have the same prob as berries - you can always taste the casein. I don't mind but it would be great to taste the fruit more. You can add more fruit...about 300g might be OK.
1 scoop micellar casein
1/2 tsp vanilla (extract, essence, paste, powder)
@ 1/4 cup skim milk
200g frozen sour cherries (morellos)
25g dark chocolate, melted
extra dark choc to spoon on top and stir through.
I added the melted choc once it had fluffed up nicely and whisked it until the choc solidified into flecks throughout the fluff.
It was like marshmallow, really thick and light.
Very nice BUT I find cherries have the same prob as berries - you can always taste the casein. I don't mind but it would be great to taste the fruit more. You can add more fruit...about 300g might be OK.
Shrek
Fucked up Kunce
CCM,
How come this recipe has egg whites but in the vid no egg whites are added.
What does stiffened eggs whites mean?
Proteinfluff.com - Mango fluff with video.
1 Scoop of protein powder (usually 30-40g)
½ cup or 1DL skimmed milk.
3 Stiffened Egg Whites
200g Frozen mango
How come this recipe has egg whites but in the vid no egg whites are added.
What does stiffened eggs whites mean?
Proteinfluff.com - Mango fluff with video.
1 Scoop of protein powder (usually 30-40g)
½ cup or 1DL skimmed milk.
3 Stiffened Egg Whites
200g Frozen mango
chocchillimango
Well-known member
oh yeah, you can make fluff with meringue as well so even fluffier (plus more protein).
he makes two mistakes in the vid:
1. he doesn't show when he's added the egg whites. he adds them when the rest of the fluff is already fluff and whisks away until it's all mixed together.
2. poor sod takes forever to fluff the mix because he doesn't blend the fruit, pro pow and milk first. If i did that in a bowl, there'd be splattered fruit and casein all over the walls. :-/
Stiffened egg whites = meringue (without sugar):
It won't work as well with thawed frozen egg whites, much better with fresh for whipping. Place them in a clean, dry bowl (any water or other stuff in there will break down the protein structure). Whisk them on a medium speed until you get stiff peaks.
The egg whites go all frothy, then opaque and double in volume and then stiffen up as you continue to whisk. They are ready when you lift the whisk and the peaks stay upright.
he makes two mistakes in the vid:
1. he doesn't show when he's added the egg whites. he adds them when the rest of the fluff is already fluff and whisks away until it's all mixed together.
2. poor sod takes forever to fluff the mix because he doesn't blend the fruit, pro pow and milk first. If i did that in a bowl, there'd be splattered fruit and casein all over the walls. :-/
Stiffened egg whites = meringue (without sugar):
It won't work as well with thawed frozen egg whites, much better with fresh for whipping. Place them in a clean, dry bowl (any water or other stuff in there will break down the protein structure). Whisk them on a medium speed until you get stiff peaks.
The egg whites go all frothy, then opaque and double in volume and then stiffen up as you continue to whisk. They are ready when you lift the whisk and the peaks stay upright.
chocchillimango
Well-known member
You stiffen the egg whites separately.
Then blend the other ingredients and fluff as normal. When the fluff has already "fluffed" up quite a bit, add the egg white meringue and continue to whisk until it's all nice and fluffy together.
This makes for a lighter fluff. I've not tried it yet, as I tend to keep my egg whites for other stuff but it's apparently quite good.
chocchillimango
Well-known member
did you use fresh egg whites? Was the bowl clean and dry? ditto the whisk/beaters?