Protein sugar
By VicentaLakin
It's easy to make successful and stable proteins, but it's not easy to make successful proteins, and they're well-defined, well-sweeted, one-sweet, one-sweet, one-sweet, one-sweet, and one-sweet, and the baby can eat, and she can't worry about the snacks she buys outside, so she can make her own little yolk cookies, which I have shared in my previous recipe articles, so the two eggs can make a whole bunch of two different styles, different tastes, different tastes, different tastes of little snacks, and great fortune. Protein sugar production has two key points that are decisive for success: first, sugar use, sugar not only increases sweetness in protein sugar, but also, most importantly, stabilizing proteins, which only stable protein frosting can produce gravitate proteins, which you may think is a little too sweet, but sugar reduction can lead to failure. The second is the temperature of the baking, the colour of the protein sugar, which is white or very light yellow, which requires the baking temperature to be accurate, the high temperature to make the baking of the baking and even the roasting of the baking of the baking, and the low temperature to affect the shape of the glucose, so that it collapses and the texture is unclear. And it's also important to determine the degree to which the protein passes, and all the key points are well managed and must be successful。
Recipe Recommendations
- egg white 70g
- fine sugar 35g
- corn starch 25g
- sweetening
- roast
- an hour
- ordinary
Steps for Protein sugar
1
The protein sugar is very simple, and eggs are emptied into water-free, oil-free dry basins, evening the fine sugar with corn starch。
2
An electric egg-pumper opens up at high speed to emelt in the form of a big fish eye bubble and starts adding sugar for the first time, adding one third, which inhibits the flow of protein。
3
As the break goes on, the protein cream begins to become thin, the bubble begins to become small, the second time sugar is added to the remaining third, and the high-speed break continues。
4
When there are tattoos in the area where the egg is crossed, the lifting of the egg-beater will have point points and the bubble will become more nuanced, the rest of the sugar will be poured in, the electric egg-beater will pass through and the conditions of the protein cream will be carefully observed。
5
The final condition is a hard-cut, i.e. a short, strong, small angle of the egg, with a clear sense of accumulation of protein in the basin。
6
The bag shall be filled with eight teeth in advance。
7
The saucer must be pre-painted with oil-free and non-painted。
8
i'm using the bertry k85pro oven oven, which can bake on multiple layers, choosing the stove model for preheating at 100 degrees and 60 minutes。
9
The formula can bake two large plate of proteins, time's up, take out the oven, dry out the mold, and easily with a razor。
10
Because of the high sugar content of protein sugar, which can easily be softened by the tide, it is important to keep it sealed in time to maintain a sense of fright。