Olio's creamed protein
By VicentaLakin
The materials and practices used to produce this dessert are simple and require only waiting time. It's made of protein and sugar, and then it's roasted with cold temperatures. It's got the Olios's end, it's got a better taste, it's got the Olio's taste on the bottom, it's soft, it's a little sticky, it's a little like Macalon's. It's delicious. Valentine's Day is coming up, and we can make this really simple and delicious sweet for our sweetheart。
Recipe Recommendations
- egg white 66g
- fine sugar 67g
- corn starch 3g
- lemon juice appropriate amount
- Oreo cookies 20g
- sweetening
- baking
- an hour
- simple
Steps for Olio's creamed protein
1
Get all the materials ready, and the eggs are in a waterless, oilless basin。
2
A few drops of lemon juice into the egg clear。
3
An electric omelet was used to send a thick bubble with corn starch。
4
Add 27 grams of fine sugar。
5
打发到比较浓稠的状态，再Add 27 grams of fine sugar。
6
Send to smooth, dry state。
7
Olio's cookies are taken off and Olio's made of powder in a grinding cup。
8
It's about 13 grams of cookies to the end of the protein。
9
Scratch it up from the bottom, not evenly。
10
With a large spoon, the Ollio Spoons were put on a non-glush dish with oil paper, eight of them。
11
IT WAS PLACED IN THE LOWER LEVEL OF THE EASTINGER K30A OVEN, WHICH WAS PREHEATED 130 DEGREES IN ADVANCE, AND BAKED FOR AN HOUR。
12
light cream 150 g plus 13 g fine sugar, which is distributed in cold water. a fresh cream spoon on the cooled bottom of the olio, with some of the rest of the cookies and two olios。Olio's creamed protein Make Tips
1. There is no grinding cup to put a cookie in a fresh bag with a cane to crush the cookie. 2. When you fall into the end of a cookie, you'll just flip five times, and it'll melt over too long. Three, the grill needs oilpaper. When the bottom of the cake is baked, the oven door opens a small stitch so it cools naturally in the oven. 5. The various types of ovens have different temperaments, temperature and time only for reference purposes, with a bit of cracking to the top of the protein cream and slightly yellowing。