Protein sugar is a very good looking sugar, eat the taste is also very good, it is very simple to do, the key is not to reduce sugar, sugar reduction will not only make the protein sugar unable to form, but also seriously affect the taste. Next, let Daou introduce you to the method of protein sugar!
ingredient:
Protein: 30 g
Caster sugar: 30 g
Lemon juice: 1 g
Pigment: 3 g
Salt: 3 g
Step 1: Prepare the ingredients, separate the 2 egg yolks from the egg whites, and pack the egg whites in an anhydrous and oil-free container. Place the egg whites in an anhydrous and oilless container and whisk until they are in a fish-eye blister state.
2: Add white sugar to the egg whites three times, and add the next time after each time. When the whisk is lifted after three strokes, the egg white can pull out a sharp corner, that is, dry foaming.
3, in the beaten meringue add corn starch, with a silicone scraper to mix evenly, and then add powdered sugar, with a silicone scraper to mix evenly, after adding powder, do not stir, easy to defoam.
4, divide into several parts and add water-soluble color paste to mix evenly, the color is good with your favorite. If you only make a color, you can add it when you send the protein. It is then packed into a mounting bag and can be used with a variety of different mounting spouts.
5, half a centimeter away from the tarpaulin began to squeeze the flowers, squeeze out a lump and then stop forcefully lifting the mounting mouth to squeeze it. Bake in a preheated oven to 90 degrees for about 100 minutes. It can be easily removed and cooked.
-Tips-
1, egg yolks in the next steps are useless, you can keep to make pudding, just pudding does not need egg whites.
2, take a little meringue to confirm whether the fine granulated sugar has all melted, confirm that there is no sugar particles is complete.
3, want to look good shape can not be squeezed with the mouth of the oilcloth, vacate a little squeeze is the key.
4, the specific time and temperature everyone according to their own oven to come!
5, the temperature must not be too high, otherwise the sugar roasting discoloration is not beautiful! The immature time can be extended.
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