Don't make meringue

1

The eggs are in the oil-free and water-free basin

2

Sugar powder ready

3

The electric omelet blows the egg out

4

Half of the sugar powder goes down, and it's on the highway

5

When the proteins are lean, they fall into the rest of the sugar powder, and they continue at high speed

6

Just hit close to a hard hair

7

The proteins are fine and bright

8

The medium-sized flower mouth is put in a bouquet, and then the bouquet is put in a proper cup, open up and put in a proper amount of protein

9

The oven is preheated 90 degrees, 5 minutes; at the same time, the flower type is squeezed out on a non-clause dish; the oven is pre-heated so that it can be put into the middle of the oven, 90 degrees, fire up and down for 60 minutes

10

In the remaining proteins, draw half the protein and drop two drops of red edible pigments

11

A few omelet shots, even colours; in the bouquets, a pink bouquet

12

In the remaining protein, drop two drops of blue edible pigment

13

Smash it evenly, put it in the bouquet, squeeze it blue on the grill

14

Two colors

15

Blue one

16

(b) The ovens are all placed in the ovens, three floors upper and lower, 90 degrees higher and lower, fire higher, three stages into the ovens, two and a half hours before and after the roasting time, and three plates are transferred midway in order to keep the heat even

17

When the bake time is over, don't rush out of the oven, continue to use 20 minutes of warm air in the oven, then out of the oven; seal the jar or bag as soon as it's cool

This amount of sugar is determined by reference to several squares, not the maximum and not the least amount, which is a medium gradient; 3. It is suggested that it would be preferable to send out a single batch of protein at a time, unless the relative oven is large enough to be completed on one level, so that the three dishes can be baked together, for example, after the red is large enough, the colour mixed together can form a new colour - white, pure white - and for longer periods; 4. The barley sugar behind the furnace should remain free of hand, top-down fire, mid-level, 80-90 minutes suitable, and with a residual temperature of 20 minutes, indicating that the fire will not be prolonged; 7。