The raw materials for making protein sugar are relatively simple, and can be easily produced at home. It can produce protein sugars of various shapes, and is also a healthy snack for children. It is very important to have a thermometer in the video to cook the syrup. It is also very important, and the success rate will be greatly improved. After all, the naked eye cannot directly judge the temperature of the syrup cooking. In addition, before preparing the protein sugar, all the raw materials and tools should be prepared. Ok, avoid the state of rushing after the syrup is cooked.
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Watch the video first, and prepare all the tools and raw materials to avoid the smashing of the syrup after a while, resulting in a state of rush;
Separate the egg yolk and egg white, and take the egg white portion and set aside;
Then boil the syrup, add the sugar and water to the small milk pot, place it on the electric ceramic stove, and insert the thermometer into the edge of the small milk pot;
Open the medium and small fire, boil the fine sugar to a boiling state, and start to send the egg white when the syrup is cooked to 105 degrees;
Then, the salt is added to the egg white, the fine sugar is added to the egg white twice, and the egg white is sent to the foaming at a high speed, and half of the fine sugar is added;
Continue to high speed to send the meringue to a white and delicate state, add the remaining fine granulated sugar, continue to send the medium and low speed to the rigid foaming state, and the edge of the protein cream should be evenly distributed;
The syrup is boiled to 118 degrees, and the fire is removed after the fire is turned off;
Then start the eggbeater to send the protein cream at the highest speed, pour the syrup into the protein cream 6-7 times, and pour the syrup while firing at high speed;
The whole process of high-speed whipped cream until the whipped cream is sent to a firm state, with clear lines and shiny surface, stop to push the egg head, obviously feel the resistance and use the egg beater to pull out the strong little pointed hook. There is still a little temperature on the wall of the basin, indicating that the protein cream has been applied;
The oven is warmed up and down by 90 degrees;
Take a little bit of the Italian meringue in a small bowl, squeeze them evenly with a small spatula, put them into a flower bag, and squeeze out the water droplets in the shape of water droplets;
Put the finished Italian meringue in a small bowl, add a proper amount of food coloring, and mix them evenly with a small scraper to make the meringue fine;
Put the protein cream into the silk flower bag and use different decorating mouths to squeeze out different shapes. For details, please refer to the pattern of the video;
The squeezed protein sugar is sent to the oven, and the middle layer is fired up and down, and baked at 90 degrees. The size of different protein sugars is different, and the baking time is adjusted according to the actual situation.
1. Tips for separating eggs, please watch the video of the tips section. 2. The syrup can't be poured on the egg beater, otherwise it will solidify and agglomerate.