It is said that the body is the capital of the revolution, and to raise a good body, we must eat well and eat healthy. No one can leave the food, which brings us not only energy but also a feeling. Hello everyone, here is "drunken cold autumn", I like to share the food to everyone Xiao Qiu.
I don't know if you have heard of marlin sugar, marlin sugar is a kind of protein sugar, it has a very low sugar content, it tastes like the sugar on the sticky biscuits of childhood, but the marin sugar is more compact than the sugar on the sticky biscuit. The general marlin candy will have a little sticky hand, today let me teach you to make a non-sticky marlin candy.
Let's first look at what materials to ask for, 4 egg whites, 250g of caster sugar, 100g of powdered sugar, pay attention to eggs to room temperature do not put in the refrigerator, powdered sugar then try to sift, so that the sugar is more dense. To make marlin sugar we need to use an oven, and the oven must be preheated to about 80 degrees Celsius, which is 176 degrees Fahrenheit, before using it. When the materials are ready, you can start.
First separate the egg white from the egg yolk, we just need to use the egg white, the egg yolk can be left to make egg yolk puff pastry. Mix the egg whites of the 4 eggs with the prepared caster sugar, then heat it in a hot bath while stirring with an egg beater to allow the egg whites and caster sugar to mix well. Note that the temperature of the water outside the water should not exceed 90 degrees Celsius when the water bath is heated, so the outer pot can be heated with a low heat. Continue stirring for 5-8 minutes until all the sugar at the bottom is melted. Stick a little protein with your hand, pull it, the protein stability is high and it is not easy to pull off, it means that the protein has been processed.
Heating the protein can reduce the moisture in the protein, while increasing the stability of the protein, and, without heating the protein has a high water content, it will take longer to bake, and it takes a long time, even if the sugar produced by this is not tight. So let's not heat up because of the hassle when we do it. The temperature of the protein batter should not exceed 50 degrees Celsius. After heating, the protein batter is whisked to 9 dispenses, and the protein scooped up at 9 dispenses does not drip at all, and there is elasticity.
After that, add the sifted powdered sugar and continue stirring until 9 dispenses. When mixing the powdered sugar, use low speed to do so. Mix the powdered sugar and divide the meringue into three parts, which can be divided evenly and depending on your mood. Add food coloring after dividing well, and pay attention to using pigments with less moisture. Mix well slowly without worrying about defoaming. If the color is not dark enough, you can add a little more pigment. Place the meringue in a mounting bag, extrude the meringue at a distance of about 5 mm from the baking paper, and then pull it upwards.
Place the squeezed shaped meringue in a preheated oven and bake for about 2 hours until the inside is completely dry and crispy. Because we are using powdered sugar this time, generally powdered sugar contains a lot of corn flour, so the roasted marin sugar will not stick to the hand, and the taste and taste have not changed. The roasted and cooled marin sugar can be stored in a sealed jar for more than 3 months. So you can do a little more at a time. The marlin candy from this is perfect whether it is eaten alone or on a cake.
Well today's food sharing is over, I don't know if you like the food I shared today, learn to quickly make it for the family to taste it, I hope you can move your fingers, forward this article, and give me a thumbs up, support me, I will not live up to everyone's expectations. And finally, thanks for your support, we'll see you tomorrow.