Christmas Plum
By VicentaLakin
It's Christmas New Year, when dozens of proteins are baked with an egg, not only makes life more fun, but also makes it more dignified to eat or send people. With the smell of the festival, even plain colored pigments are also "coloured." With only a small amount of food-grade colours, the protein cream of each other can be celebrated and popular. Is the shape of the protein sugar that reminds you of the tart that you ate when you were a kid? The entrances are ready, old people and children can eat, of course, not too much at once. Besides, you can decorate a good cake with protein sugar。
Recipe Recommendations
- egg white 45 grams
- Egg white with fine sugar 15 grams
- Fine granulated sugar for boiling sugar 85 grams
- Use cold water to boil sugar 30 grams
- food coloring a little
- sweetening
- baking
- several hours
- ordinary
Steps for Christmas Plum
1
Massive material: fresh egg cleaning, egg cleaning with fine sugar, sugar grinding with sugar (which is coarse or coarse) sugar and small pots, edible pigments, thermometers, high cups and multiple bouquets, 14-tooth mediums or large-sized bouquets。
2
Eighty-five grams of sugar enters the cooling pan; the small fire heats up to 117 degrees, and the thermometer probes are placed in the sugar water throughout the course, allowing for observation of temperature。
3
Eggs are cleared into an oily, waterless bowl。
4
The fine sugar can be added to the egg purifier two or three times at a medium speed to a hard hair bulge, i.e., lifting an egg-beater, with a small corner or a small straight angle。
5
The temperature of syrup reached 117 degrees。
6
The first period of the syrup, due to the very rapid warming of the water available, decreased significantly with the continuous evaporation of the moisture in the later period; no thermometers approximated the temperature by observing the state of the syrup bubble: The sound of the early bursting of bubbles is clear, the late-stage glucose bubbles are thick and dense, and the sound of the bursting of bubbles is slow and prolonged because of its adhesiveness。
7
An eggbath spreads a wet sheet, pours a small amount of the syrup into the protein paste, while a low-speed punch with an egg-beater is used as much as possible at the same time as both the syrup and the condensation; the syrup avoids falling on the head and the pelvis, preventing contact with the metal; I have stopped the eggmaker because I want to photograph it。
8
All the syrup falls into the protein paste, with a small amount of syrup residue in the small pot, without care; to continue to stir the protein at a low and medium speed until the protein is fine and white, with the luminous and warm appearance of ceramics, and a little resistance can be felt by beating the egg; and to lift the head of the egg, with a slightly larger bend。
9
The colour of the finished product is determined by the amount of small bowls containing food-grade colours; colours are not limited to these but may be adjusted according to preference。
10
Take an appropriate amount of protein cream, even with a small razor and color。
11
A few other colours of protein cream are completed and placed in separate bags。
12
The advantage of taking a big bag, putting it in a fancy mouth, and putting two coloured bags in a big bag is that the two colours can be removed and the big bags can be placed in other colour bags or used directly。
13
A tarpaulin or tarpaulin on the grill, where the protein is squeezed out, can be of its own size。
14
There's another plate of other colors。
15
In the preheated oven, 90 degrees。
16
A single-story or multi-story roast is allowed; a multi-story oven does not need to change the dish, and the oven needs to change its place halfway to keep it evenly warmed; it is dry to the point where it is dry without water; it is taken out and cooled and stored in a tank, and it is protected from the tide to soft。
17
Christmas PlumChristmas Plum Make Tips
1. The temperature of the baking is not high, 90 degrees is sufficient, and excessive temperatures lead to cracking of proteins; 2. Good protein sugar is well shaped and has a glacial surface and a sense of ceramics; 3. In addition to direct consumption, protein sugar can also be decorated with sweets, which can be kept in seals for a month。