Coco-Lin
By VicentaLakin
Listen to that name. Do you think it's a cookie? But it's sugar, and when it's heard in English, it's called: Meringue Kisses, it's in love with a thin skin, but it's in the heart of marshmallows, the mouth of the entrance, the fragrance of cocoa powder, more resonant than chocolate! PS: This dessert stuff needs chocolate sauce. It's in my recipe。
Recipe Recommendations
- protein one
- white granulated sugar 35 grams
- lemon juice appropriate amount
- cocoa powder appropriate amount
- chocolate sauce appropriate amount
- grape appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Coco-Lin
1
Material: Three eggs for the egg in the map, not many
2
A few drops of lemonade are added to the protein (a small amount can be added as a stabilizer if there is tatter powder) and the distribution is slow。
3
PROTEIN APPEARS TO BE BLISTERING, WITH SEVERAL INSERTIONS OF WHITE SUGAR (N) AND MEDIUM-SPEED STROKES。
4
It's a dry hair bubble
5
The oven is preheated at 100 degrees; on an oven with tin or oil paper, it is squeezed from the inside to the outside into a plate with a small nest。
6
The oven is preheated 100 degrees, baked 90 minutes, baked in the oven for 30 minutes, baked as much as possible in the middle of the oven and kept the souffle too close to the heating tube。
7
The oven is 100 degrees, baked for 90 minutes, baked in the oven for 30 minutes, baked as much as possible in the middle of the oven, so that the soring is not too close to the heating tube. Then take out the cooler。
8
It would be better to sift out a plate with a few permits to powder it。
9
The surface is sifted with a small permit to pollen, and the bouquet is packed with chocolate sauce into the centre of the soring。
10
With fresh grapes。