I saw it on Weibo a long time ago. I have this sugar in the picture of the vine leaves. I feel that it is so good and cute. I asked about the practice. After referring to Jun’s “baked mushrooms, I’m really fake,” I made these esoteric Protein frosting sugar. The material is simple. The finished product is beautiful and easy to preserve. Home visits are a must.
Prepare a stainless steel pot, wash and dry, no oil and no oil. Weigh the protein and powdered sugar in proportion. Take out the electric egg beater. [The protein can be refrigerated for a while before it can be sent. 】
Pour in protein and powdered sugar, first at low speed to a thick white foam, then continue to whipping at high speed.
Next is a long, lengthy process of sending. The more time the raw material is added, the longer it takes, and of course the finished product can be made more at a time. You may need an ipod for the noise of the egg beater.
Add dozens of drops of lemon juice or white vinegar during the process. Don't add too much.
The protein is always sent to dry foaming, and the eggbeater can be pulled out to pull out the pointed corners.
Dispense the white whipped cream into another clean, water-free, clean container, add a drop of color as you like, mix gently and load into the squid bag.
Squeeze the baking paper on the baking sheet with the garland, with a slight gap in the middle. [Personal recommendation of six-tooth or eight-tooth basic garland. The effect is as follows:)
Preheat the oven to 95 degrees and add the meringue. Middle layer. After baking for 20 minutes, adjust to 80 degrees and continue to bake for 90 to 120 minutes. Until the whey sugar is formed, it is completely hard.
Many friends reacted that the minimum temperature of the oven is 100. I used Hai's HO-38sf, baked at 100 degrees for about 80 minutes, the surface of the protein sugar will be slightly browned, but the taste and shape of the flower are not affected.
1. High temperature will bake yellow cracks, don't be quick and quick. After baking, let it cool down a little, and then test whether it is hard to form. I usually can easily take the sugar off the oil paper, it is baked. 2. If there is no powdered sugar, the supermarket buys a little bit of sugar, and the cooking machine smashes it into icing sugar for several tens of seconds. 3. The pigment does not have to be added too much, which affects the formation of the flower. This sugar is lighter and softer. 4. Pay attention to the seal and dry storage. After getting wet, it will stick to the hand and the taste will not be crisp.