Snow as a child in winter has always been the heart of many romantic people. Since the beginning of winter, there has been no snowfall in the northern seaside city where the taste is. It doesn't matter. Let's create a little snow for ourselves. The frosting protein is a very basic raw material for baking. It is very decorative and adhesive. Commonly used, it is also a very cute little dessert. Here are six simple icing sugar protein desserts, each of which can be easily added to cakes, biscuits, and the like as creative decorations. I hope they can ignite your inspiration, maybe you can create more beautiful and fun next.
Place the grill in the lower 1/3 of the oven, preheat the oven to 120 degrees, and spread the baking paper on the baking tray.
Tata powder and salt are added to the protein, and the electric egg beater is used to send foam to the medium speed. When it is raised to medium and high speed, the texture becomes thicker and the color becomes opaque. Then, add 1/4 cup (55ml) of sugar and start to add it. Add 1/4 cup after this, until you hit a hard corner.
Put the icing sugar into the flower bag, squeeze it into the desired shape, and then bake directly. Take it out after baking, put it on the baking tray and cool it directly. Put it in a sealed can and store it in a dry place for 1 week.
>>>Frost Clouds 舀6坨Basic icing sugar protein is spread on the baking paper, about 3/4 cups (165ml) per ,, and the distance between the two 不要 should not interfere with each other. Then use the spoon back to figure out the texture of the cloud on the surface of the icing sugar protein, and lift up the cloud peak. Sprinkle with sugar, bake at 120 degrees for four to five hours, and dry and crispy, take it out and let it cool.
>>>Sweet sandwich sandwiches the basic frosting protein into the flower bag, a large flat mouth or star mouth, 70 small 2.5cm diameter cakes, leaving a gap between the two, 120 degrees baking for 3 hours Bake it until it is dry and crispy. Take it out and let it cool. Then pick up one and turn over, apply the jam or other sauce you like on the bottom (no one will stop you), then pick up another buckle and you can process 35.
>>>Sweet cream white chocolate lollipop put the basic frosting protein into the squid bag, put on a big star mouth, and circle 24 pieces of 6cm diameter cake, leaving a gap between the two, and then Sprinkle with coarse granulated sugar or decorative sugar granules, bake at 120 degrees for three or four hours, and dry and crispy before taking it out to cool. Then make the filling, add 1 tablespoon (15ml) of coconut oil to 300g white chocolate, put it in the microwave oven, take it out every 30 seconds and stir until it is completely melted. Take a loaf, apply chocolate on the back, then stick a stick, and then paste another cake, so you can make 12 lollipops.
>>>The frosty raindrops put the basic protein into the squid bag, put on a large flat mouth, and squeeze out 70 drops of raindrops. The method is to squeeze it hard, then lift it up and let it go, and it will come out with a sharp corner. Leave a gap between the two, and bake at 120 degrees for 3 hours. Bake until dry and hard and take it out to cool. Take 300g of white chocolate, add 1 tablespoon (15ml) of coconut oil, put in the microwave oven, take it out every 30 seconds and stir until it is completely melted. Then take each little rain into the bottom of the chocolate, then rub some red decorative sugar, put it on the baking paper.
>>>Sweet Lace puts the basic frosting protein into the flower bag, puts on a small star mouth, and then squeezes a bunch of small flowers of about 1cm, and squats tightly to each other to form 24 small cakes with a diameter of 5 to 8cm. Bake at 120 degrees for three or four hours. When it is dry and crisp, take it out and let it cool.
>>>The icing cream bird nest cup puts the basic protein into the enamel bag, puts on a big round mouth, squeezes 8 large cakes with a diameter of 8cm, and then squeezes the outer wall along each big cake twice. Bake at 120 degrees for three hours. When it is dry and crisp, take it out and let it cool. Then prepare the filling, take 225g mascarpone cheese (common cheese variety introduction stamp here → _ → a post to see all the common cheese! Ma Ma no longer have to worry about my lost in the supermarket cheese cabinet), plus 1/4 cup (55ml) powdered sugar, whipped evenly with an electric egg beater, then pour a cup of thick cream, make a soft sharp corner, then break into the nest, sprinkle with decorative sugar on the top is OK.
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