Chinese Food
Rainbow proteoglycan
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Candy is irresistible to every child. Colorful candy can easily capture children's hearts. Proteoglycan has the same attractive appearance as other sweets. The difference is that it's crispy, soft and sweet. It's more suitable for babies. And the raw materials are only protein and sugar powder. Without any additives, it is safer. The production method is simple. How about it? Do it now. -
Cooking ingredients
Cooking Steps
Step1:Prepare the raw materials. Flower mounting mouth and bag are indispensable. The effect of six teeth and eight teeth mouth is very good. Because these two goods hide cat with me, they temporarily catch Cherry Blossom mouth. Sugar. There is no sugar powder at home. I used white sugar instead.
Step2:The sugar is put into the blender and broken. If you have sugar powder at home, you can skip this step.
Step3:Beat the egg whites slightly with the beater. Pour in the sugar powder. Stir at low speed until the sugar powder is wet. Drop in the lemon juice and beat at high speed.
Step4:Beat the egg white until it is dry and foamy. Lift the egg beater to have an upright sharp corner.
Step5:Cut the flower mounting bag and put it into the flower mounting mouth. Shovel the sent protein into the flower mounting bag with a scraper. Put baking paper on the baking tray.
Step6:Drop in a little bit of pigment. Extrude the pattern on the baking tray. The pigment does not need to be stirred deliberately. In this way, the effect of color matching can be achieved
Step7:Make sure to leave a space between the proteoglycans during the extrusion process. It will not stick when baking.
Step8:You can reserve the oven in advance while squeezing the sugar. 100 degrees is about five minutes.
Step9:Put it in the preheated oven and bake at 100 ℃ for 90 minutes. Proteoglycan must be baked at low temperature. Don't be eager for quick success. Otherwise, the color will turn yellow, affecting the appearance and taste.
Step10:Out of the oven. Taste it slowly. Don't rush to eat with the children.
Cooking tips:1. Just put a little bit of pigment. Not too much. 2. The baked proteoglycan can be easily removed from the baking paper. 3. The proteoglycan must be sealed. It will stick to your hands once it gets wet. There are skills in making delicious dishes.
