Chinese Food
Colorful Marlin sugar (direct method)
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This is a very beautiful proteoglycan. The technique is also very simple. It's time to be patient.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. If you really don't have lemon juice, you can skip it. Protein basin must be free of water and oil.
Step2:Start to beat. First, use medium and high speed to beat the protein to the shape of fisheye bubble.
Step3:Add the sugar in four times (after a while, you can add it. Not too long.)
Step4:The sugar is added in four times. The sugar can't be added until the protein is quickly sent and then poured in. So the sugar is not easy to be sent and separated.
Step5:I am sending.
Step6:It's a good protein state. Stick a little protein with your fingers. Try to have a granular sense of sugar (the speed is always medium and high speed.) If there are no particles, they will be sent. Or you can see that the protein has been sent. But there are still a lot of sugar that hasn't been separated. It may be that you added sugar too late. Or it hasn't been sent yet.
Step7:Find a plate. Squeeze a little bit of your favorite color paste (it's oily. It's not water-based.)
Step8:Some flower mounting mouth. The suggestion is large 14.16.18 Teeth are OK.
Step9:Put the color paste into the mounting bag with a hard brush (sorry, I forgot to take the picture). Put the protein in the mounting bag, as shown in the picture.
Step10:Put silicone paper on the baking tray.
Step11:When pressing, the mounting mouth is 1 cm from the baking tray. The appearance is full.
Step12:There should be a gap between the sugar. It will get bigger when baking.
Step13:You can also use rose lips to make a Christmas tree.
Step14:It can also be like a rose.
Step15:In the oven. 80100 degrees. Bake for 2 hours.
Step16:Baked proteoglycan.
Step17:I'm drooling.
Step18:After baking, put it into a sealed jar. The proteoglycan will be exposed to the air for a long time. It will absorb moisture. It will become soft later.
Step19:Make Marlin sugar. No longer afraid of no cake decoration.
Cooking tips:It must be sealed after baking. Marlene sugar can also be frozen and preserved. It's OK to put it on for a month. There are skills in making delicious dishes.
