French roasted protein
By VicentaLakin
the first time i saw this candy, it was attracted to its small and delicate shape and to the fresh colors of the macalon. at the time, i was wondering, what kind of taste would a candy made of protein be like? it's really hard to imagine. at one chance, i finally ate this cute little candy, but the feeling was that it was just like that, not the smell of eggs and not the taste of food. but it's always been a little uncomfortable, and i always thought that there was a reason for such a wonderful snack. just a little bit of protein left over for frosting cookies. just try it once. it's simple, but it needs careful care. look at them in the oven. the baked merguekiss is very light, dry, thin, not sticky, eating, eating inside, siping, feeling them slowly melting between their lips, spreading their sweet tastes, so glamorous that waiting is always urgent, but it's worth the wait and reaping the sweetness of the long wait
Recipe Recommendations
- protein of 2
- fine sugar 70g
- lemon juice few drops of
- sweetening
- roast
- an hour
- simple
Steps for French roasted protein
1
The protein is placed in an oil-free and water-free basin, dripping a few drops of lemon juice and pouring sugar into the protein。
2
The proteins are distributed to dry hair bubbles with electric punchers, which lifts them and pulls out straight angles. Because of the high sugar content, the flow of protein is a longer process that takes about 10-15 minutes。
3
Cutting in the tip of the bouquet, putting in six petals of bouquets, filling in the bouquets with distributed protein frost, squeezing their favorite grafts on the grilled oilpaper。
4
Crushed protein cream is placed in a pre-heated oven of 100 degrees for 15 minutes, lowering the oven temperature to 80 degrees and continuing to bake for 80 to 100 minutes. Boiled to the protein cream with a hand-stamp that is completely rigid, but not coloured. You have to watch the temperature of the oven when you're baked. If you're hot, you have to lower the temperature. Otherwise, the sugar gets hotter, the color gets yellow, the taste gets caramel
5
When you're done with the proteins, don't take them out right away, wait for the cold to get hard. A few minutes after you're out of the oven, you're going to have to put it in a sealed jar, or you're going to get your hands dirty。French roasted protein Make Tips
Spoken: One, the pot of protein must be clean and free of oil and water. Protein inhibits the mixing of yolk, which contains grease and can affect the distribution. 2. When a large amount of sugar is added to the protein, it becomes very sticky and is much more difficult and time-consuming to start up than it is normally for a twilight cake. Adding a little lemonade or white vinegar, alkalinity of middle and proteins, contributes to the flow of proteins (as little as possible to reduce the use of sugar in formulations, otherwise it cannot be stereotyped). 3. If there is no lemonade or vinegar, it may also be replaced with orange juice or, if not, with orange juice. The ratio of protein and sugar powder is 1:1. 5. If there is no pure sugar powder, fine sugar may be used, but it must first be dissolved in the protein. The method is as follows: the fine sugar is poured into the protein, the egg is convoluted with a hand-beater, so the fine sugar is fully dissolved (which can reach the finger into the protein and feel whether the fine sugar is fully dissolved with a fingertip). Six, you can add pigments, jams, juices or muds to the fined protein cream, bringing out more colours. When squeezing, be careful to keep a certain distance, because the protein cream swells during the roast. The temperature of the oven varies from one oven to another, and the oven needs to be warm when it's baked. If the oven is hot, you have to lower the temperature. Otherwise, the sugar gets hotter, the color becomes yellow, and the taste becomes caramel! 9 The roasted protein sugar is very light, with dry, thin, untouched, and inside it is soothing, soaky, soaky, and if you eat the sticky teeth, it means it's not cooked yet, and then back in the oven for 10-20 minutes. 10, when the protein sugar is out of dryer, it is to be filled in a sealed tank or put in a freezer, or it's going to get smoky in a minute, so it's not good enough to keep the protein for about a week, preferably to finish it as soon as possible。