unicorn protein
By VicentaLakin
Small, light and cute, but the impurity of the entrance is its hallmark, and it starts to melt slowly with a bite in the entrance, and the sweetness becomes more and more and more sweet to the heart。
Recipe Recommendations
- food coloring appropriate amount
- colored sugar beads appropriate amount
- lemon juice appropriate amount
- fine sugar 150g
- vanilla extract appropriate amount
- protein of 3
- sweetening
- roast
- several hours
- ordinary
Steps for unicorn protein
1
Wipe the bowl walls with lemonade。
2
The eggs are separated from the protein, and the protein is punched out of the fish eye bubble at mid-speed with an egg-beater。
3
Add a little lemonade and keep going to start bubbles。
4
A small number of times the fine sugar is added until it is added。
5
The protein cream has become glamorous and strong. Pick up the eggbeater with the downside little hook。
6
Take a little bit of protein cream between the two fingers, without the granular sense of sugar。
7
Finally add vanilla and evenly mix。
8
The brush was painted with pigments in the bag。
9
Fill up the protein cream in the bouquet and squeeze out the extra white protein cream until it is seen to have a colour line。
10
Squeeze a drop of protein cream on a board with oil-papers。
11
Spill sugar。
12
The oven is preheated and baked about 2-3 hours at 100-108 degrees. The protein can easily be removed from the grill。
13
The roasted protein can be stored in a sealed tank。unicorn protein Make Tips
/ Lemonade/1 and lemonade to wipe the egg bowls in order to ensure that the bowls are clean (no oil or water). 2. Lemonade can also contribute to the distribution of protein and stable protein cream. 3. No lemonade can be replaced with white vinegar. The main materials for the /protein frost/1 and protein sugar are protein and sugar, the use of sugar is large but unreduced, and the stability of protein cream is not sufficient, and it is easy to melt or bake and fall and crack. 2. Sugar requires a small number of additions, which ensure that fine sugar is easily melted and evenly distributed. The temperature of /baking/1 and baking proteins is important, the temperature is too low to dry, the temperature is too high to be too dark or crack to lead to failure. 2. Each oven has a slight temperature difference, so the temperature of the oven is recommended for reference between 100 and 108 degrees, and the low temperature difference of the oven is only recommended at 110 degrees, and attention is paid to the state of the protein sugar colour, with an insulation on the top of the protein sugar, if necessary, to prevent excessive colouring。