Friday, February 12, 2016

Coconut Cream Pie Lab

Egg functions play a very big role in baking. There are different egg functions, but there are specific egg functions when making coconut cream pie. The egg whites are what made the meringue thicken because beaten egg whites hold millions of tiny air bubbles; this is what lifted the meringue. We also used egg yolks which helped make the custard, because of the fat in egg yolks, they add a richness to the pie. I feel like without egg functions it would be very hard to bake. There are many more egg functions, but the ones that you mostly use in Coconut Cream Pie are the ones previously said. Egg functions are a huge part of baking.

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