[Cookies excerpted from - Zhejiang Satellite TV "Twelve Roads", the third season (the fourth period) Feng Wei kitchen - protein cream cake] video link: ([Feng Wei kitchen] plate editing version) http://tv. Sohu.com/20161002/n469527765.shtml perfect to show what is the color of the meal ~
The egg white yolk is first separated and only the egg white is needed.
The egg whites are beaten with an egg beater, and 180g of fine sugar is added in multiple times; one teaspoon of white vinegar and vanilla extract are added at a time.
Continue to send to dry foam, which is shiny and can be pulled up with a hard pointed small angle.
Place the finished egg white on the baking sheet that has been laid on the oil paper in advance to make a disc shape. On the side, you can use the spoon to pull up the small pointed corner to make the shape.
The oven was preheated to 170° in advance, and the Step4 material was placed in the middle of the oven along with the baking tray. The temperature was reduced to 100° and baked for 2.5 hours.
Add a small amount of whipped cream and add the powdered sugar and vanilla to the state of distribution of the seven or eight. You don't need to hit the hard state of the flower.
Step5's meringue is baked, then taken out and let cool, and the whipped cream of Step6 is placed in the middle.
The surface is re-decorated with fruit from the table or your favorite fruit, and walnut-like nuts add to the palate.
Finally, sprinkle with a proper amount of dark chocolate crumbs and powdered sugar to decorate it~
From [Feng Flavor Kitchen - Protein Cream Cake]
[Cookies excerpted from - Zhejiang Satellite TV "Twelve Roads", the third season (fourth) Fengwei kitchen - meringue cake] * step map and cover image cut from the program video --------- -------------------------------------------------- --1. glutinous rice flour this thing, it is hard to find when to put it into the egg white. . . However, it appears in the beginning of the list of ingredients list. Severe the late 2. The amount of corn starch did not specify, the program said, the role of white vinegar and starch can play a role in stabilizing bubbles, so add 15 ~ 20g just fine, forgetting to add problems is not big, mainly Egg white must be fully sent to the shiny! Shiny! Shiny! Say things three times, you know! 3. If you want to make the shape of the disc, I feel that it is easier to complete in the bottom of the basin, the shape can be changed a lot, just do it according to your own ideas. 4. The whipping cream will be warmed up, so the baked protein should be slightly cooled and then decorated. Otherwise, what is the significance of the cream? ! Right! 5. The decoration of the fruit is very random. The large pieces of fruit will be cut into small pieces, and the colors will be perfect. Adding nuts is also to enrich the taste! Finally, the frosting is so smashed! 6. When you want to shape the egg whites, you must remove the large bubbles in the egg white, otherwise the baked meringue cake will be easy to crack. In fact, the most difficult to break during the baking process is the Swiss protein cream. 7. Need detailed protein cream practice can refer to the recipe [French protein cream] stamp link: https://www.xiachufang.com/recipe/100490243/