Chinese Food
Swiss proteoglycan
(101267 views)
In fact, there are many ways. There are French and Italian. Swiss protein is less popular. But I like it personally. Because it is not as troublesome as Italian. Is French so easy to defoaming? Protein is relatively stable.
Cooking ingredients
Cooking Steps
Step1:Sift and mix the powder evenl
Step2:Heat the egg white in water and add sugar in three time
Step3:Add some vanilla and continue to bea
Step4:Send until hard foaming is removed from the fir
Step5:Add the powder and stir evenly. Do not see the dry powder quickly
Step6:Put it into the decoration bag to extrude the shape you lik
Step7:Put it into the preheated oven of 100 degrees, bake for 50 minutes, simmer for 5 minutes, then take out the horse and put it into the box and seal it. Remember. Because the proteoglycans will be soft and sticky in five minutes after they are exposed to the air. It's supposed to soften in a minute or two on a wet da
Cooking tips:There are skills in making delicious dishes.
