Today is the 2nd day of December, which means the arrival of the Christmas season. Looking back on previous years, eating a hearty meal, watching a long-awaited movie, or preparing a party with friends is a must for Christmas. However, this year I want to make a difference! I used to envy Christmas in the TV series, in addition to Santa Claus and his sleigh reindeer, there are Also Christmas trees full of various small decorations!
Today I will use protein sugar for different patterns to make a small and cute Christmas tree. It's not only simple, it's also very innovative! Protein sugar has always been a decorative artifact for desserts, and as a Christmas dessert, it can also be completely overwhelmed. Hurry up and do it to add a romantic Christmas flavor to your home!
Egg whites 100g / caster sugar 100g / pinnacle to taste
▼ Step 1
We first take 100g of egg white, when separating the egg white, we must pay attention not to puncture the yolk, and there must be no water and oil in the bowl, otherwise the egg white cannot be sent.
▼ Step 2
Then add 2g of white vinegar or lemon juice, the pH value of the egg white will be more acidic and the stability will be better.
▼ Step 3
Whisk at high speed, first send a large foam.
▼ Step 4
Adding one-third of 100g of caster sugar and adding caster sugar in parts can increase the speed of whipping.
▼ Step 5
Continue to whip, the foam gradually fine.
▼ Step 6
Add a third of the caster sugar.
▼ Step 7
Continue to whip until the foam is fine and shiny.
▼ Step 8
Add the last third of the caster sugar.
▼ Step 9
Whisk until the meringue can lift the soft tail.
▼ Step 10
Add an appropriate amount of phylloxene.
▼ Step 11
After a while of whipping, you will find that the color is lighter.
▼ Step 12
Just add a little more speckled essence.
▼ Step 13
Try it gradually and get the color you want.
▼ Step 14
A well-made meringue with a pointed and flexible tail.
▼ Step 15
The mounting bag cuts a small opening, stuffs it into the 6-tooth mounting mouth, and then stuffs the mounting bag back into the mounting mouth to avoid the leakage of protein cream during filling.
▼ Step 16
The mounting bag is put on the cup, the meringue is loaded into the mounting bag, and there is a downward squeezing action when filling, which can discharge excess air.
▼ Step 17
Stick the oil paper with a little meringue, and when you squeeze the flowers, the oil paper will not move around.
▼ Step 18
I like to squeeze three layers of Christmas trees, of course you can squeeze four layers.
▼ Step 19
At the end, it is decorated with colorful sugar beads, which is very Christmas atmosphere.
▼ Step 20
Put it in a preheated oven, heat 100 degrees or heat 100 degrees, bake for about 2 hours.
▼Finished product
Cooled out of the oven, sprinkled with a layer of frosting decoration, such a Christmas dessert do you like?
1. What is The Colorful Essence?
It is a characteristic of Southeast Asian fragrant leaves, and the pigment is extracted from the colorful leaves, which will bring some flavor of the colorful leaves. If there is no chromantine, use green pigment instead.
2. Can I put less sugar or replace it with sugar substitutes?
This dessert itself is sugar, so there is no such thing as putting less sugar. As for sugar substitutes, it is not suitable to provide stability for the meringue.
3. How to save it?
After the protein sugar is cooled, it should be sealed and stored immediately, otherwise it is easy to get wet!