Cooking Steps

1. 

   Step1:In order to make the protein more stable, it can be refrigerated for an hour. Before sending, drop two or three drops of white vinegar. Sugar should be added three or four times during the process of sending. Do not add it all at onc

2. 

   Step2:In the process of beating, as the protein becomes thick, you will feel a certain resistance during the rotation of the eggbeater. The feeling of protein sticking is different from that of making Qifeng cake. The resistance will be stronger. When the protein can stick to the egg beater and lift up, a big corner will appear

3. 

   Step3:Add corn starch and milk powder into the protein. Tilt the scraper to 45 degrees. Cut and mix evenly in the direction of the arrow. There is no dry powder

4. 

   Step4:It's a scraper that picks up the protein. It's still sticky. It's delicate and shiny

5. 

   Step5:I divided it into three parts. One is the primary color, one is added with yellow pigment, and then I used a toothpick to rotate it for several times. It's not well mixed. It has the effect of picking and dyeing. Before baking, I sprinkled some sugar beads. The last part is made into light pink. Just choose the flower mounting mouth I like

6. 

   Step6:90 ℃ on the fire, 100 ℃ on the fire, 90 minutes of baking. The specific temperature and time should be adjusted according to the situation of your oven. The protein can be picked up from the oiled paper and baked