Christmas Marlin

By VicentaLakin

Christmas Marlin
Don't be so sweet when you see it, it's a low-sweet marin, impregnated, colored watch. For people like me who don't like sugar, it's totally acceptable. It's so beautiful, it's so simple. Big friends and kids love it

Recipe Recommendations

  • egg white 85 grams
  • fine sugar 25 grams
  • lemon juice 3 drops
  • red toner appropriate amount
  • green toner appropriate amount
  • qingshui 42 grams

Steps for Christmas Marlin

  • 1
    I've prepared all the materials, I've got white sugar, I've got white sugar. The eggs are separated so they can be placed in an oil-free basin。
  • 2
    First, the proteins are distributed at a low speed, then the white sugar is put into the egg-clean three times, then a three-point sugar is added to the bubble phase, and the turn speed begins to pass。
  • 3
    The meringue is gradually beginning to be fine, adding one third of the sugar, and a few drops of lemon juice continue to be medium-speed。
  • 4
    It's more subtle than it was before. This is the time to add the remaining third of the white sugar。
  • 5
    Keep going to wet hair bubbles, just pull a big hook. It's a good job。
  • 6
    Here's to make sugar water, pour sugar crumbs into the little milk pot and heat it up. It doesn't have to be mixed. It just has to shake the pot once in a while to keep the syrup even. Measured by thermometer, heated to 118 degrees, off fire. I'm a probe thermometer. You can also use infrared thermometers. The needles do not touch the bottom of the pot when temperature is measured, otherwise the temperature measured is not correct。
  • 7
    It's best to put a wet towel under the protein frosting basin, so the basin doesn't wander. Starts high-speed proteins, while slowly falling into finely prepared syrup, so that the protein and syrup are evenly mixed。
  • 8
    It's kind of hot to touch the outer pelvis with your hand, so start the omelet and keep going until the protein drops to about 40 degrees, and you can touch the outside pelvis a little bit higher than your hand。
  • 9
    At this point, the protein frost is very delicate and stable
  • 10
    Split three, green one more, red one slightly more than white。
  • 11
    The maximum of the protein cream will be added to the green powder and evenly mixed with a razor. Don't worry about the bubble. The protein cream is very stable at this time。
  • 12
    get ready for the bouquet. the sn7082 sn sn. it's 40 ✖️60, and it's just a whole plate. so we can do it in half by adapting ourselves to our ovens. put the mouth in the bouquet and flip the bag in the cup. inverted green protein cream。
  • 13
    squeeze is a circle of crowds going up to the last point. a christmas tree will be packed。
  • 14
    Coloured or white beads are used for decoration. The oven is preheated 90 degrees。
  • 15
    And then we'll regulate the red protein cream and the Christmas powder to the color you want. Scratch it evenly。
  • 16
    White protein cream is in a bouquet, not any bouquets. The red protein cream is also put in the bouquets without any bouquets. White and red cut a little mouth with scissors. Don't get too big. It's about a rough hole with a pencil。
  • 17
    Let's start with the Christmas cap. There are three floors, with a white side of the lower hat, a red part of the middle hat and a white part of the top velvet. It's broken down as follows:
  • 18
    First, you squeeze out the hood with white protein cream, and then you squeeze it in. As shown
  • 19
    In the red protein frosting out of the caps, it must be a spiral, a small feeling down there, like a map. And finally, the feeling of crushing a fluff ball with white protein cream. A Christmas hat is done. When skilled, you can squeeze all the underseas, the hoods, and then all the caps, and then all the fluffy balls。
  • 20
    The next thing we can do, we'll start with the white part of the soles, the elliptical form, the outer interior and all the soles。
  • 21
    And with red protein frost, the boots of Christmas boots are drums, the boots are high, and then the feeling is felt。
  • 22
    In the end, white protein cream was used to squeeze the velvet on the boots, as illustrated. You can squeeze two fluffy balls on the soles of your shoes. Looks even cuter。
  • 23
    When all is packed, you can put it in the oven。
  • 24
    The oven is 90 degrees medium level baked for about three hours. This time depends on the amount of protein you squeeze. The longer it takes, the shorter it is. I got the Christmas tree baked for about three hours. Christmas hat and Christmas boots baked for about two hours. Protein sugar needs to dry at low temperatures, so it doesn't turn yellow. The temperature cannot exceed 100 degrees. It's not a good idea. Otherwise, the protein sugar is susceptible to tide. It's different sizes。
  • 25
    Sifting some sugar powder on it, creating a snowing atmosphere, and after I've done my job, I can't help but taste two

    • Christmas Marlin Make Tips

    1. how to judge whether the protein sugar is baked? if you think it's time to take out the grill, dry it a little, see if the protein can pick it up, if it's sticky on the oilpaper, it means the bottom stick is not dry yet, and put it back in the oven. if it's easy to strip off the oil paper without sticky, but with a nail on the bottom, it's supposed to be hard, it's baked. 2. when pouring cooked sugar water, be careful not to fall on the head of the egg or to go straight to the bed wall. the quick cooling of the sugar water directly to the metal will condensate and lead to small particles in protein sugar. don't pour it in at once, add it to the color you want。

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