After making a peach puff pastry (as described in the method) or an egg yolk cookie, only the egg whites are left, what can I do? We make it into a protein sugar that melts in the mouth, and the method is really simple

Ingredients required: 1 egg white, 30 grams of sugar, 3 grams of corn starch, 4 grams of milk powder, a few drops of lemon juice;
*The ratio of protein to sugar is 1:1, and the protein weight is 30 grams, so it is matched with 30 grams of white sugar.
* Prepare the laminated pouch and the mounting spout, as well as the baking pan with oil paper; the laminating spout is sized as much as you like.
A few drops of lemon juice are dropped in the egg white, beaten until it is hard and foamed; the white sugar is added in 3 times, which are large bubbles, dense small bubbles, and the beginning of the appearance of lines.
Sift in corn starch and milk powder, stir evenly, pay attention to the brisk technique not to defoam or squeeze out there will be no edges and corners.
Squeeze into a baking sheet.
Bake at 100 degrees in a preheated oven for 40 minutes.
There is no need to frame the flower mouth to make melisu, directly frame the flower bag to cut a hole and squeeze it into the baking pan, and the baking time is also 100 degrees 40 minutes.
To make melizine: chocolate melts in water.
The baked meringues are popped up in groups of 2 (opposite at the bottom) with a toothpick, rolled a few times in the melted chocolate, and inserted into the foam box and waited for it to dry.
Add some nut crumbles to the chocolate to make it even more fragrant (I use crushed peanuts)!
After drying, you can remove the toothpick, homemade protein sugar, wrapped in a layer of chocolate, seconds to change the melisin ~ the taste is quite good. The melisin sold outside seems to be cocoa butter substitutes.
This child can also eat, and it will melt in one sip. If you like it, try it
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