Marlene Sugar
By VicentaLakin
There's a mojito machine, which suddenly feels so energetic and wants to try everything. Marlin sugar, cake decorations, no additions, kids' favorites, and beautiful
Recipe Recommendations
- egg white 35 grams
- white sugar 70 grams
- White sugar (add egg white) 10 grams
- qingshui 25 grams
- powder food coloring a little
- yellow food coloring a little
- sweetening
- other
- several hours
- ordinary
Steps for Marlene Sugar
1
Prepare the food
2
The sugar and the water are evenly mixed and boiled with a little fire
3
Cook to 105-110 degrees
4
Protein in the glucose, with a low-speed hand-held, electric-to-eat-to-egg-to-eating
5
The syrup boiled to 117-118 degrees
6
Pour down the line of syrup and pass it. Watch out for the syrup. Don't fall on the pelvis and the egg-beater。
7
High to the eggbeater. Pointed
8
Duplicate
9
Smuggle evenly
10
Put in a bouquet, full of teeth
11
Squeeze it on the fruit dryer network and put a sheet of oil paper on the net
12
Put it in the fruit dryer
13
80 degrees dry for 2-3 hours
14
Completed Chart
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Completed Chart
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Completed Chart
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Completed Chart
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Completed ChartMarlene Sugar Make Tips
1. The time and temperature of drying is determined by the size of the Marin sugar made by itself. 2. The temperature of the syrup must be boiled to 117 ~118 degrees, preferably measured by thermometers. 3. When the syrup is poured into the protein, no direct access to the egg-cutting instrument and the pelvis. 4. Keep it in the cold when it cools。