what? Is the cream cream amazing? Is it the title party? Not! This cream was learned from youtube and was originally called 7 minute frosting/marshmallow frosting, which is 7 minutes cream/marshmallow cream. Then why would I call it a magic cream? The magical thing is that 1 is not creamy 2 texture light, marshmallow-like taste 3 will not melt 4 can be baked with fire 5 can be made into protein sugar and then the formula material is available everywhere, the cost is very low, failure rate Almost zero. In the summer, I am afraid that the cream on the Internet will deteriorate and I can use this cream instead. The original no caption video I have moved from youtube to my Youku channel http://v.youku.com/v_show/id_XMjY0OTU3NjI3Ng==.htmlhttp://v.youku.com/v_show/id_XMjY0OTU3Njk0NA==.htmlhttp:/ /v.youku.com/v_show/id_XMjY0OTU3NzYxNg==.htmlhttp://v.youku.com/v_show/id_XMjY0OTU3OTIxNg==.htmlThe above four links are videos of four different teachers, my recipe is based on their The formula changed, the original amount of sugar is more than a sweet dead, but because of the sugar, the cream is very hard, and the pattern is clearer. If you are not afraid of sweetness, you can increase the amount of sugar in my formula a little, but others can't be changed.
All the ingredients are placed in the egg bowl, and the egg whites can be refrigerated at room temperature.
Also prepare a pot with some water to boil
After boiling the water, open a small fire and place the egg bowl on the top of the pot. Note that the bottom of the egg bowl must not touch the water. The egg bowl is preferably larger than the pot boiling water.
After the pot is put on, immediately use the manual egg beater to keep stirring.
Alternatively, it can be stirred directly with an electric egg beater. The purpose of this is to use water vapor to cook the protein and cook it in a liquid state instead of being solid.
Stir until the protein expands as shown in the figure. Some lines indicate that the protein has been cooked and you can leave the pot.
After leaving the pot, continue to stir the small hook with the electric egg beater, and the magic cream will be done. Try it, is it like marshmallow? Because my formula has a lot less sugar than the original formula, so I can't get hard foaming, and the silk flower is not particularly clear.
Put your favorite flower head into the flower bag, then pour the cream into the flower bag and you can use it.
You can use a musket to spray on the cream to add color. Isn't it, don't lie to you, you can really roast with fire!
If you need to color, you can add your favorite pigment, then use the electric egg beater to stir the cream evenly.
Don't be afraid of over-mixing. This cream cream won't overdo it no matter how you mix it. It's made of tofu, because the cream is cooked and not raw. The cream must be used as soon as possible, otherwise it will be easy to crust. No refrigerator, no melt.
If you can't use the cream, you can put it in the oven to make a protein candy.
The 3cm diameter of the protein sugar I made was baked at 100 degrees and 25 minutes. Different sizes of protein sugar are baked differently, I give only a reference, but 20-25 minutes is at least. If you are not sure if the protein sugar is cooked, take the baking tray and let it cool for 5 minutes in 20 or 25 minutes. The oven should not be closed. After 5 minutes, the protein sugar will become hard when it is cold. If it is cooked, it should be easy to peel off the oil paper by hand. The cooked protein sugar should be hard and crunchy. If the protein is cold or stuck to the oil paper, put the baking tray back in the oven and continue to roast until cooked. Here to remind the rotten novice, be sure to buy an oven thermometer, the oven thermometer shows the true temperature of your oven.
However, when baking the protein sugar, pay attention to the temperature, never exceed 100 degrees, otherwise it is easy to color, as shown in this way, specially made some baked protein sugar for demonstration. Originally, I wanted to do some coloring of the protein sugar. If the color is baked, the coloring will lose its meaning, right? The protein sugar after cooling can be stored in a sealed crisper and then put a few pieces of sugar to act as a desiccant (do not put the refrigerator). Protein candy can also be used for cake decoration! In many other glycoprotein formulas, it takes 90 minutes to bake. This formula is in principle cooked the protein, which greatly shortens the time of baking the protein sugar! The original formula did not mention baking the cream into protein sugar, which is the idea that I inadvertently thought of in order to solve the extra cream.
The best match with this magic cream is lemon tart and lemon cake, and of course you can mix it with other cakes. In addition to the flowers, you can also wipe the face, make puffs and so on. If you want to make chocolate flavor, you can add the right amount of melted chocolate to the cream and stir it evenly. It is the magic cream of chocolate. The chocolate is best to use dark chocolate, so it will not be sweeter.