♪ Net-red sea moss ♪
By VicentaLakin
It's not easy to eat pine pine cedars in the wind-breading world for years, and it's a bit of salty pine and sea moss that smelt on the tip of the tongue, and it's followed by thin and soft cakes and sour salad sauce that tastes indescribable
Recipe Recommendations
- eggs of 3
- zero-calorie sugar 45G
- low-gluten flour 50g
- milk 30g
- vegetable oil 30g
- lemon juice 2 drops
- salad dressing appropriate amount
- meat floss appropriate amount
- milk fragrance
- baking
- half an hour
- ordinary
Steps for ♪ Net-red sea moss ♪
1
Get all the materials ready, oven 170 degrees preheat。
2
The protein is separated from the yolk and the protein is placed directly in the mixer drum of the cook ' s machine。
3
The yolk is easily modulated into vegetable oils and is fully modulated so that they are emulsed。
4
Add milk and mix it evenly。
5
SIFT LOW-BANDED FLOUR AND MIX IT WITH Z-WORD UNTIL DRY FLOUR IS NOT VISIBLE。
6
The protein drops into lemon juice, activates the cook machine a little bit faster to pass out, and when the protein appears in a thick atmospheric bubble, a third of the sugar is added and the stroke continues at a moderate rate。
7
When the protein appears small bubbles, one half of the remaining sugar is added and the stroke continues at medium speed。
8
When the proteins appear to have visible textures, the remaining sugar is added and the flow continues at medium speed to dry hair bubbles。
9
Folded protein cream blends with yolk paste in the same way as Twix cake。
10
Put the pasta in the bag。
11
Vertically squeeze the paste into the grill。
12
Put it in a pre-heat oven, about 170 degrees baked for 20 minutes, and when it is done, it is taken out and cooled。
13
When the cake is completely cooled, the salad sauce is painted on the plane of the two cakes, a little bit of meat pine is glued together, and then the salad sauce continues on the surface, with the moss pine on the top of the sea, and the moss pine is finished。♪ Net-red sea moss ♪ Make Tips
1. The temperature and time of the baking is used only as a reference and the actual operation is based on the actual situation in the oven. 2. The cake must be baked in a short time at high temperatures and sugar must not be reduced by more, otherwise the taste of the cake will be seriously affected。