Friday, February 12, 2016

Perfect Pies!

Chocolate Cream Pies Of Perfection

In this blog post I will tell you about the properties of eggs that we used while baking pies. In the filling of the pie we used the egg yolk to help thicken the mixture, In the meringue we used the egg whites to make it
 light and foamy. The reason I think the egg yolk thickened the filling is because when I make 
brownies the mixture is very similar but the brownies do not thicken when I heat them in 
the pan. I think the egg white made the topping light and fluffy because when we 
whipped the egg white it became light and bubbly just by itself. In conclusion 
eggs have many properties And in this lad we used the thickening property
 of the yolk and the light fluffy property of the egg white when it is 
whipped.
  

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