Chinese Food
Teach you to make a successful proteoglycan
(89709 views)
Maybe I don't have a special love for sweets. So there are not many sweets in the recipe. But proteoglycan is a preference. It's not only good-looking, but also easy to taste. When the bang rings, it's melting at the tip of the tongue. The sweetness gradually fills the mouth. When it reaches the mouth, it's no longer a mouthpiece of sweets. It's a happy show of mood. Proteoglycan. I've only done it twice. The other one was years ago. Looking back at that time, when I was just playing baking, it was a bit horrible. Before this time, I read many people's posts, especially some of their posts below. Some of them failed. Don't ignore these contents. Often these contents are full of knowledge, so that you can avoid many wrong ways. A lot of people say that proteoglycan is too sweet, and they reduce the sugar content in it casually, so that at the end of the time, it is often defoaming or the edges and corners are not obvious. So don't reduce the content in the cube casually. Each cube is the end of previous experience.
Cooking ingredients
Cooking Steps
Step1:Weigh all the materials in advance. Pave the baking paper in advance on the baking tray. Prepare the mounting bag and small flower mouth. Add salt and lemon juice into the egg white. The salt in the egg white can be added or not. The original recipe has no salt. Adding salt is for better protein stability. Of course, I don't like salt. It's optional.
Step2:Add sugar to the egg white three times. When there is a line, add a drop of pigment and continue to beat.
Step3:Open the high-speed egg white. Don't stop the whole process. Hit the egg white at a small sharp angle. When you pull out the hook and stand upright, you can stop it. You will find that the egg white is thick at this time.
Step4:Mix the milk powder and corn starch together and sift them into the egg white. Quickly mix them. Generally, mix them for 5 to 7 times. If you can't see the powder, you can stop it immediately. Because the amount of the powder is small, it's easy to mix them. Don't tickle your hands until you feel comfortable. Otherwise, you will see a lump of dead pimples. The mixed cream is solid, not mushy.
Step5:Pour the protein cream into the flower mounting bag.
Step6:Preheat oven to 100 degrees.
Step7:When squeezing the flower mouth, remember to keep your hand vertical. Lift it quickly after extruding the shape. There is a beautiful small corner on the head
Step8:Place in the middle of the oven and bake for 50 to 55 minutes.
Step9:When you take it out of the oven, don't rush to take it out. You can take it out after it cools a little and hardens.
Step10:Proteoglycan is a little sweet. Don't eat too much at a time.
Cooking tips:1. The key is to beat the protein in place. 2. Make sure that the bowl is free of oil and water. If the egg is just taken out of the refrigerator, please rewarm it first. 3. Extruding proteoglycan is that the hand should be vertical, so that the proteoglycan can extrude beautifully. 4. Make sure that the mixing powder is clean, and stop when you see the powder is gone. 5. Proteoglycan must be sealed immediately after cooling, otherwise it will be sticky and soft. There are skills in making delicious dishes.
