After the protein is beaten at a low speed with an electric egg beater to form a coarse bubble, the 1/3 of the fine sugar is added to continue to be sent. After the foam is in a fluffy state, add 1/3 of the fine sugar and continue to send it.
After the foam volume is more swelled, and becomes thicker and more lustrous, the remaining fine granulated sugar and lemon juice are added to continue to be sent, and the protein is in a state of dry foaming, that is, the protein can be lifted when the egg beater is lifted. Pull out the sharp corners of the upright
Add the sifted powdered sugar, strawberry powder and cornstarch together to the added protein
Gently mix gently with a squeegee. Be careful to use a squeegee to gently mix gently from bottom to top to prevent protein defoaming.
Put the mixed meringue into a squid bag with a cherry blossom mouth and squeeze out different sizes of sakura-like protein cream on the baking tray with high-temperature oil paper.
Put it in a preheated oven and bake at 100 ° C for about 1 hour. After the flame is turned off, simmer for about 20 minutes. (When the moisture of the protein cream is evaporated at a low temperature, the moisture is further completely dried with residual heat)