Meringue cream mushroom, um... It was made to solve the problem of the egg whites left at home, but after I finished it, I found that it seemed like I had lost the watermelon and picked up the sesame seeds... In order not to waste the 140 grams of egg white, I roasted two plates of small mushrooms. Not to mention the cumbersome raw materials and production, but the roasting time was just a "big watermelon". It took a full 200 minutes, well, more than three hours ~~~~~~ Right, it's just such a bunch of small things--|||
But I'm still willing to make it. The making process is super fun, and I can think about what background to use to match it with while making it. In short, it's an interesting handmade cookie to kill time. I'll classify it as a biscuit first, and it's also quite delicious ~~~~~ But... Fun is more fun than delicious. Children who love to play can try it ~~~~~~
Colorful meringue cream small mushroom
Recipe Recommendations
- egg white 70 grams
- powdered sugar 95 grams
- lemon juice appropriate amount
- dark chocolate 40 grams
- white chocolate 40 grams
- food coloring appropriate amount
- sweetening
- baking
- a day
- senior
Steps for Colorful meringue cream small mushroom
1
Cut the black and white chocolate into small pieces and place them in a small bowl.
2
Turn on a small fire to insulate the water from melting.
3
When it is all melted, you can take it off the steamer.
4
Allow the black and white chocolate liquid to cool for later use.
5
Egg whites put powdered sugar at night.
6
Use an electric eggbeater to stir at low speed first.
7
Beat first until slightly thick.
8
Add a few drops of lemon juice at this time.
9
The electric eggbeater is changed to high-speed whisking, and the egg whites are beaten until hard foam.
10
It must be beaten into a hard foam. The protein used to make the stipe requires a certain degree of hardness.
11
Take half of the egg white and place it in another basin; first pour a few drops of green food coloring into this basin.
12
Whisk well with egg whites.
13
Add blue food coloring to the other half of the egg white.
14
Whisk until a blue protein paste.
15
Put the blue-green protein paste into decorative bags respectively, using a large flat-mouthed spout.
16
Squeeze the cap and stalk on the baking sheet.
17
Squeeze the white and pink ones on the baking sheet the same way.
18
Place the baking sheet in the middle and lower layers of the oven, bake at 95 degrees for 20 minutes, then bake at 75 degrees for 80-100 minutes until firm; let it cool after roasting, then use a knife to gently cut off a little and smooth it down slightly.
19
Pick up a fungus lid with the bottom side facing up.
20
Apply a layer of dark chocolate liquid on the bottom.
21
Coat the bottom of all fungus caps with dark chocolate and allow the chocolate coated surface to dry thoroughly.
22
Pick up a fungus lid with the dark chocolate surface completely dried, still facing the bottom up.
23
Apply another layer of white chocolate liquid to the dark chocolate.
24
Similarly, coat all bacterial caps first.
25
Don't wait for the white chocolate to dry completely, just let it dry slightly; carve a circle in the middle of the lid.
26
Use a toothpick to draw the pattern like this.
27
Dip the small end of the stalk with white chocolate liquid.
28
Then combine it with the cap like this.
29
Just put everything together.
30
Sprinkle cocoa powder, matcha powder, or red yeast powder on the top of the mushroom cover. How can you make it look good?~~~~