I don't know
By VicentaLakin
There's one extra egg clean left for apple pie, just for protein sugar. It's been almost five years since we last made protein sugar, but the basic work is still, although not so pretty, but it's still pretty. The protein sugar is stable and delicate, and it's silky, and it's getting better and better. The entry of protein sugar is a “mean” used by many precious mothers to trap their children. There's a little tip on it, but don't worry about the kid. One is that the protein sugar is too tender to touch, and the tip is broken, and the other is that the horse melts as soon as it touches the saliva in the mouth. Although the edible pigments are used, if the baby is given, it is better to omit the original color。
Recipe Recommendations
- egg white 65 grams
- Egg white with fine sugar 20 grams
- Fine granulated sugar for boiling sugar 115 grams
- Use cold water to boil sugar 45 grams
- food coloring a little
- sweetening
- baking
- several hours
- ordinary
Steps for I don't know
1
Massive images of materials: eggs clean, fine sugar for egg clean-up, small pots for sugar drying, cold water, fine sugar for sugar drying, pigments for eating, cups, bouquets, no less thermometers。
2
Forty-five grams of cool water and 115 grams of fine sugar are first added to the small milk pot, heating with the smallest firepower, and thermometers can be kept in sugar water to facilitate temperature measurement。
3
Sugar water is produced in parallel with egg clean-up; 20 grams of fine sugar is added to the egg clear twice, with medium speed to the protein with a small corner or a small straight angle。
4
Sugar water can be used up to 112 degrees, not too low, or between 112 and 120 degrees, and low temperatures mean that sugar is not enough; there is no thermometer to compute the time, heat it with the smallest firepower, and the temperature is close to 120 degrees when the sugar water rises and becomes thicker and slowly surges upwards。
5
I put a small amount of sugar into the protein paste many times, and I stopped the eggbeater in order to take a picture; the action should be continuous, i.e. one hand slowly pours sugar into the water and the other has an electric egg beater constantly shattering the protein; be careful not to fall on the wall and on the head of the egg, but on the protein paste until all the sugar water is cleaned; and an eggbasket can be removed from the hot tub, with a coarse cloth underneath to protect it。
6
Protein paste continues to be mixed with medium speed, and the protein paste is becoming more white and more pottery。
7
When it feels resistance to the egg, stop the eggbeater, and the protein paste ends with a small corner or corner on the head of the egg。
8
Take a few pigments, mix them with some protein paste and load them in a bouquet。
9
A few colours are mixed with some protein paste; colours can be aligned with their own preferences, but they are more light coloured and more visible。
10
The oven is preheated at 100 degrees at this time; the bouquets are pre-heated in the bouquets, and I use the 14-dented bouquets of the Whittons, which squeeze out the protein stylists vertically in the ovens with silica or tarpaulins, which can be adjusted as much as you like, but as much as possible in a plate。
11
This is the second plate。
12
This is the third plate。
13
In a pre-heated oven, 90-100 degrees; my oven is a flat stove, with two floors spread up, so that the oven can be adjusted halfway so that both dishes are evenly heated; the other one is finished in another oven。
14
The volume of protein sugar will not expand as much as the biomass, and approximately 60-90 minutes of roasting will be dry almost a mile away; the specific time will be adjusted to the size of the protein sugar; an unseemly opening will be desirable to test whether it is dry or not; and the oven will be cooled and sealed in a bottle or tank to protect against the tides。
15
It's so beautiful and deliciousI don't know Make Tips
One, which is 1.5 eggs clean, can be reduced proportionally, depending on the circumstances of the home, and all materials can be reduced proportionally; two, sugar grinding, although more than direct, is fine and stable; three, chemical synthetic pigments that can be eaten are more stable and beautiful than natural plant colours, but not heavy enough to lose a fresh color; and four, baked proteins can be eaten directly, more so as to make cakes, sweets, and can be kept under seal for 10 and a half months at room temperature。