Cooking Steps

1. 

   Step1:Put the egg white into a clean silica gel cup without oil or water.

2. 

   Step2:Beat the egg white to the coarse bubble with the electric beater at high speed. Add a little lemon juice and 1 / 3 of the fine sugar. When the egg white cream is more delicate, add the second sugar. When the egg white cream appears the lines, add the last sugar. Finally, beat the egg white cream until it has sharp corners.

3. 

   Step3:Mix corn starch and sugar powder and sift.

4. 

   Step4:Add the powder to the protein cream. Mix with cut and mix until there is no obvious dry powder.

5. 

   Step5:Mixed cream.

6. 

   Step6:Add edible pigment to the protein cream. Mix well and put it into the flower mounting bag for standby.

7. 

   Step7:Spread oil paper on the baking tray. The diameter of Malin sugar is about 2.5cm. The mounting mouth is perpendicular to the baking tray. Extrude a small circle 1 cm above the baking tray.

8. 

   Step8:Squeeze the ears after the head.

9. 

   Step9:Little white bear's ears are squeezed with a little pink protein cream.

10. 

    Step10:Preheat the oven to 80 degrees. Turn on the hot air function. Bake for about 2 hours.

11. 

    Step11:Baking.

12. 

    Step12:The baked marlin is easy to take off. It's not sticky at all.

13. 

    Step13:Take it out and put it on the air net for cooling.

14. 

    Step14:Paint your eyes and nose with food coloring. It's very light.

15. 

    Step15:Very lovely Winnie.

16. 

    Step16:Pooh had a pull on his hair.