Summary of Video Batidos Livianos

00:00:00 - 00:05:00

This video teaches how to make livianos, light and airy milkshakes, using techniques such as vaporizing and emulsifying. The final product is fixed by gelification of the flour and proteins. Proper cooking of the milkshake is dependent on olfactory and visual cues. Once the milkshake is removed from the oven, it must rest to cool and thicken.

• 00:00:00 In this video, we focus on the techniques for preparing livianos (light batidos), and livianos are preparations of jelly-like structure based on eggs and sugar. Liviandad is related to the absence of fat. The initial batter of these ingredients permits the incorporation of air and the formation of bubbles. We learn basic techniques for preparing livianos and about the transformations that food materials undergo during batido and cooking. The ingredients needed are eggs three units sugar 102 grams essence of vanilla 2 grams flour 4 grams 102 grams and fat to paint the mold procedure We preheat the oven to 180 degrees and perform the preparation of food ingredients necessary to create the initial batter we crack the eggs previously washed mixing the eggs with sugar then heating the mixture to boiling and beating until reaching a temperature of 45 degrees this procedure is performed to dissolve the sugar crystals and favor the montado of the batido, that is, the increase in volume of this method should be maintained continuous movement avoid direct contact of the bowl with water and control the time of exposure to heat because proteins in the eggs can coagulate remove the preparation from the heat and corroborate the temperature and control the dissolubility of
• 00:05:00 This video teaches how to make livianos (light and airy milkshakes), using techniques such as vaporizing and emulsifying. This process ultimately forms the final product, which is fixed by gelification of the flour and proteins. Proper cooking of the milkshake is dependent on olfactory and visual cues. A thermometer is also used to check the internal temperature. Once the milkshake is removed from the oven, it must rest to cool and thicken. The bizcochuelo (chocolate milkshake) is the most important and recognizable of these drinks, and must be fluffy and porous with small air bubbles when served. Other recipes featured in the video include fish and egg soup, marinated chicken, and batido (milkshake) with Werder's chocolate.