It's good for sugar

1

Combining sugar with protein, with four proteins in the formulation。

2

Another boiler opens the water, then closes the fire, and sets the just mixed protein and sugar basins on the boiling pot, which is the water bath。

3

The protein and sugar are mixed with hand-held egg-beaters until the sugar melts。

4

Tilt the basin and check if the sugar is fully melted。

5

You can't get married if you pour two drops of vanilla in the kitchen machine。

6

The bubbles are prepared at a low speed of one minute, then at a high speed of seven minutes, and at a low last speed of one minute。

7

It's good, it's good, it's light, it's sharp。

8

Put the pot down, the horn won't fall. It's been a long time。

9

Prepare pigments, bouquets and bouquets, grills, preheated ovens at this time, 80 degrees up and down。

10

Taking a small bowl, filling it with a piece of protein cream, a little pigmentation with toothpicks, evening it with a razor, and filling it in a bag。

11

Squeeze down, squeeze the air out。

12

When the flower mouth is 1 cm away from the grill, it starts to squeeze, if you want to grow up, if you want to grow up, if you want to be smaller, then you start to squeeze。

13

The same way you squeeze the color you want, and then you put it in the oven and then you teach you how to squeeze colour。

14

Take three bouquets, red, yellow, blue protein cream, a half centimetre cut, squeeze out the protein cream air, put three bouquets together and put them in one. Plumbing bag, as shown. The next three positions will be organized lightly, and it will be easy to squeeze a colour out first。

15

The same method of squeezing in monochrome began to squeeze and then put it in the oven, 80 to 100 degrees, baked for two hours, shut down and suffocated in the oven for half an hour。

THERE'S A LOT TO BE NOTICED ABOUT MAKING PROTEIN SUGAR, AND I'M ON THE BASIS OF EATING ANOTHER N, AND THE BETTER IT IS, I'M TELLING YOU NOW. ONE, SUGAR IS BETTER WITH FINE SUGAR, BUT IT'S NOT SUGAR POWDER, IT'S NOT EASY TO MELT, IT'S GOT STARCH IN IT AND IT'S HARD TO TASTE, IF YOU'RE GOING TO USE SUGAR FOR SUGAR. WHEN BATHING IN WATER, THE BOTTOM OF THE PROTEIN SUGAR BASIN SHOULD BE KEPT AS LOW AS POSSIBLE AND MELTED WITH STEAM, IF THE BASIN IS DEEPER, IT CAN BE CARRIED ON HAND, THEN THE TEMPERATURE WILL GO DOWN AND PUT ON IT, AND IF THE BOTTOM IS EXPOSED TO WATER AT FIRST, THE TEMPERATURE IS TOO HIGH, THE PROTEIN WILL BE HOT, DON'T ASK ME WHY. 3. IT IS CRUCIAL THAT AIR BUBBLES ARE FINALLY PREPARED AT LOW SPEED DURING THE BREAKOUT, SO THAT PROTEIN SUGAR IS MORE SUBTLE IN THE BACK SQUEEZE AND AIR-INDUCED BUBBLES ARE REDUCED. 4. THE WHOLE OPERATION MUST BE FAST, NOT TO HOLD HANDS TIGHT WHEN SQUEEZED, AND THE HIGH TEMPERATURE OF THE HAND WILL MELT THE PROTEIN CREAM. THE TEMPERATURE OF THE OVEN IS THE LOWEST, MY OVEN IS HIGH, AND I BAKED IT FOR TWO AND A HALF HOURS AT 70 DEGREES, AND THEN FOR HALF AN HOUR, DEPENDING ON THE INDIVIDUAL OVEN, IF IT'S HOT, YOU CAN PUT TIN PAPER ON THE BACK. SIX, HOW DO YOU FIGURE IT'S DONE? SEAL CAN BE KEPT FOR A MONTH。