It's a lemon protein

Recipe Recommendations

• butter 80g
• powdered sugar 50g
• Small beaten eggs one
• low-gluten flour 250g
• eggs of 2
• white sugar 30g
• corn starch 10g
• lemon juice 60g
• protein one
• White sugar with egg whites added 20g
• water 30ML
• white granulated sugar 40g

• sweet and sour
• baking
• an hour
• ordinary

Steps for It's a lemon protein

1

Make skin first. Step: Soften the butter room with sugar powder

2

Combining with sugar powder into a soft, milky state。

3

Add eggs evenly mixed

4

Scan low-banded flour

5

It's made of smooth noodles, and it's packed with a membrane refrigerator for one night. If it's urgent, freeze for 30 minutes。

6

The pasta is removed into wafers, which can be cut out in parts of the face, which can be held in a muscular membrane, or may be sprayed with flour。

7

Pancakes on the mold, scratching off the extra skin

8

Make it look like it's in the oven. Poking holes with forks to prevent drumming. I made two dishes and took a picture for example

9

It is placed in a pre-heated oven, with a mid-level fire, 180 degrees and 15 minutes, until it is yellow and yellow. Until it's yellow。

10

Then we make lemon eggade, or lemonate. Step: Put eggs in the pot, break up

11

Add a mixture of white sugar and corn starch, evenly mixed。

12

Add Lemonade

13

Add butter and continue to mix with an eggbeater。

14

Heat the pot, while mixing it up until it's very fine and sticky。

15

Put the pot in cold water, and the cold water continues to mix, until it's completely cooled, and it comes out of cold water

16

And it continues until the sense of transparency becomes stronger and becomes like Jell-O, with cooling back。

17

Put the lemon in the bag, squeeze it into the skin, and lay it with a spoon。

18

Finally, make Italian protein cream. Step: The protein is placed in an oil-free container. It is already possible to use sugar, lift an egg-beater, if the protein cream with it breaks to the point and bends immediately. I'm a little early for a picture. Just a little bit longer

19

Make sugar juice. Add water and sugar to the pot

20

Heating, (which is also skilled in making sugar juice, if the pot is thin and the base area is large, can easily produce a charred reaction at local temperatures, so it is recommended to use a medium fire) at a temperature of 118 degrees。

21

Smash the protein cream with an egg-beater, drop the sugar juice in a little bit, and continue the distribution。

22

When all the sugar juice is added, it is distributed at high speed with an eggbeater until the pointy angle can be picked up with an eggbeater. (The function of sugar juice is to boil proteins, deform the proteins, and thus become idiosyncratic protein frosting.) (Friendly reminder: making sugar juices and giving out proteins is based on personal preferences and reality, so long as the cream and temperature are controlled, the order of the two should not be too complicated. ) Load a bouquet。

23

Squeeze it with a stellar mouth, and squeeze it out on an egg platinum. Make it look like it's all yours

24

The sugar powder is sifted to the surface of the egg plaster and placed in a preheated oven, with 210 degrees above the upper layer, to be removed when the surface appears slightly charred. "I tried to use a simulator, and I used a bowl that was too high, so close to the heat pipe, so it was too dark."

25

When you're cooling, you're sifting sugar and powder. {\bord0\shad0\alphaH3D}

It's a lemon protein Make Tips

Recipe Categories

• baking Recipes
• tart recipes