The beginning is just to consume the remaining protein of the biscuits. It feels very good to do it. There are two simple steps: playing protein-baked protein sugar.
Protein and white sugar are prepared at 2:1 (this ratio will not be very sweet and faint, like sweet, you can adjust the ratio)
It is recommended to use an electric egg beater to dispense protein. White sugar is added in three times and hits the solid protein.
It’s ok to squeeze it out with a squid bag. It’s easy to squeeze it, but it’s recommended to squeeze it out and save time.
It can be baked for 30 to 40 minutes at 100 to 120 degrees. It can be easily removed from the paper by taking it out and cooling it.
Try to seal the storage, the protein sugar is very easy to get wet, the taste is the entrance, it is not easy to eat and easy to get angry.
The length of the roasting time is different from the oven of each person. I have to adjust the temperature of my oven. The oven is unevenly heated. So the white and yellow ones are roasted. Don’t be too coke. Add a gluten egg tart which is heavy and can be beaten. Add a little lemon juice