Pelican

1

preparation of food: 60 g of eggs, 10 g of fine sugar, 2 drops of lemon juice and a few drops of powder; pure water 35 ml, fine sugar 110g。

2

the eggs are emptied into a small-calibre container with two drops of lemon juice to the fish eyebrow and 10 g fine sugar。

3

Hit hard hair, like a picture

4

Add a little color powder and hit it evenly。

5

It's a good protein cream

6

smelt 110g with pure water 35ml

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Cook to about 115 degrees。

8

Cooked syrup into the distributed egg clear and slowly join the side of the highway for the break。

9

When you get a hard-on, you're talking about an egg-beater

10

The mouth of the bouquet is placed in a bouquet, placed in a glass of wide mouths, and it is filled with distributed protein cream。

11

Toaster-painted silica. The oven heats up and down 90 degrees。

12

The protein cream is squeezed into the grill according to its preferences and the size is as consistent as possible。

13

Squeezed protein embryos sent to preheated ovens for roasting。

14

Baking, hot winds of 90 degrees and 60 minutes. Until the surface is hard, the bottom of the cooling is smooth。

15

It's beautiful

16

It's a nice little dessert

1. COLOURS USED IN THE RECIPE ARE DR-COLOURED OR CAN ALSO BE USED IN PIGMENTS, WHICH NEED TO BE FINALLY MODULATED AND EVENLY MIXED WITH PIGMENTS, SO BE CAREFUL NOT TO DRAW CIRCLES TO AVOID BUBBLES. 2. FLOWED PROTEIN CREAM IS HARD AND THE LIFTING OF THE EGG-BEATER LEAVES A STRAIGHT ANGLE. WHEN BAKING, THE TEMPERATURE IS 90 DEGREES OF THERMAL WIND. IT'S HOT. FOUR, BAKED PROTEINS, COOLED AND TAKEN OFF, SEALED AND PRESERVED. 5 - EGGREGATION IS SMALL-CALIBRE AND SMALL-CALIBRE IS NECESSARY FOR LESS LIQUID