Chinese Food
Swiss proteoglycan free sugar plate with girl's heart bursting
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A lot of people think it's Yudou, not Yudou. The pattern of soluble beans is not so clear. The sugar content is large, but the sugar content is so clear. The taste is sweet, fluffy and crispy. The taste is more ornamental than edible. It's sealed and preserved for a long time. It's Crispy but it's kept for a long time when the outdoor humidity is high. Many people use the boiling sugar version. The disadvantage is that the sugar is easy to boil if it is made in a small amount. This Swiss protein cream is a water-proof and heated version. It's very good to operate. It's highly recommended. The dessert table of the wedding ceremony children's birthday is very good, with high beauty value. My recipe can make a plate of 65 liter oven. If your oven is small, it will be halved
Cooking ingredients
Cooking Steps
Step1:Add 35g white granulated sugar and 70g salt into the egg beating basin for standb
Step2:Isolate the water, measure the temperature of the protein and sugar by hand with a thermometer, stir and heat to 45 ℃ and keep it within 50 ℃ from the fire
Step3:Add the degree that the protein is hard enough by beating the protein cream at a high speed for 1015 minutes. Do not over beat the protein so that it is easy to crack
Step4:Ready to mount with round mouth and eight teet
Step5:If you put the pure white one into the mounting mouth and squeeze the colored one directly, you can choose a little bit with toothpick and put it on the mounting bag, and then put the protein cream into it. The color will change gradually
Step6:You can also use a toothpick to pick out a little pigment and put it in the protein cream for a few strokes
Step7:Is it lovely to have a small hook on the top of the flower mounting mouth, which is about 1 cm from the baking tray and is similar to the way of milking oil
Step8:Preheat the oven at 90 ℃ and bake for 80 minutes, then turn the baking tray 23 times in the middl
Step9:It's easy to remove the dried proteoglycan from the oiled paper without any sugar left on the oiled paper
Step10:Corn starch is added to make proteoglycan more stable and less susceptible to moistur
Step11:Don
Step12:Don
Cooking tips:1. If your tip is very soft, it will fall down, which means it's too soft. Next time, it's hard to beat it hard. 2. The Swiss protein cream is relatively stable and hard to pass. So you should pay attention to the state to make the protein cream hard enough to make it beautiful and delicious.
