Zero failure super delicious proteoglycan

protein:66g sugar:20g sugar:112G (sugar water) water:44g (sugar water) lemon juice:moderate amount vanilla:appropriate amount (optional) thermometer:set 117 degrees https://cp1.douguo.com/upload/caiku/7/a/8/yuan_7ad213d51d6fd06d43e03344d1b530d8.jpeg

Zero failure super delicious proteoglycan

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Zero failure super delicious proteoglycan

Today, I'd like to share a super easy-to-use proteoglycan recipe. It's easy to operate, zero failure, and not easy to defoaming. The key is delicious.

Cooking Steps

  1. Step1:As shown in the figure, prepare all materials, prepare a basin of warm water, and prepare the flower mounting mouth and pigment needed in advanc

  2. Step2:Pour the water into the milk pot filled with white sugar and boil over low heat. Set the temperature to 117 degrees

  3. Step3:The sugar water is boiled to beat the protein at the same time. Add a few drops of lemon juice and sugar into the protein three times to beat it. The medium speed beat protein is delicate and can pull out small right angles. This is to add a few drops of vanilla essence and mix well at low speed. I like it personally. You don't need to add i

  4. Step4:Sugar water to 117 degrees. Off fire. Sit in a warm water basin and pour the sugar water into the protein 34 times. Beat with medium and high speed. Every time you add the sugar water, it should be evenly distributed, wrinkled, and added for the second time (when adding the sugar water, be careful not to drop on the wall of the basin and beat the egg head

  5. Step5:After the sugar water is added, continue to beat the protein until it is glossy and resistant as shown in the figure. Right angles can be pulled out. This kind of protein cream is finished. (take the protein cream out of the warm water basin and cover the surface with a wet towel to prevent air drying

  6. Step6:The next step is to mix the colors you like, mix them evenly by turning them over, put them into flower mounting bags, and squeeze them on the baking tray paved with oilcloth. Bake the oven at 90100 ℃ until the water evaporates completely.

  7. Step7:Baked proteoglycan. After cooling, it should be sealed and preserved.

Cooking tips:Warm water sits in the basin because of the cold weather, which prevents the temperature from dropping too fast when sugar water is added with protein. It is suggested that novices should not adjust too many colors at one time. The cream must be covered with a damp cloth to prevent air drying. There are skills in making delicious dishes.

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Zero failure super delicious proteoglycan recipes

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