Lemon protein
By VicentaLakin
It sounds like sour and sweet, and it doesn't bite off the floor; it's not full of oil. So it's nice and not greasy. It's still easy to make this dessert, and egg pellets will soon be ready for cooling in the fridge; I'll be back in two hours to do my work. Friends who don't like lemons can just squeeze into protein cream and eat as good as they taste. The taste of protein cream is like a sponge, and the taste of lemon pie is sour and sweet, combining the smell of lemon peels. I'm using a sticky egg-proof mold, and if I have to spray some dry powder with a normal model, I'll put it in a model。
Recipe Recommendations
- low-gluten flour 160g
- eggs 1 capsule
- unsalted butter 100g
- fine sugar 50g
- lemon juice 50ML
- corn starch 40g
- water 190ml
- egg yolk of 2
- whipped cream 1 tablespoon
- lemon zest a little
- protein 2 capsules
- sweet and sour
- roast
- half an hour
- simple
Steps for Lemon protein
1
House temperature butter cut into small blocks。
2
Add low-band powder。
3
Hand-to-hand mixing of room-temperature butter and low-band powder。
4
Butter is evenly mixed with low-strength powder, and then eggs and fine sugar are evenly mixed with razors。
5
When mixed, the film was wrapped in a freezer for two hours。
6
After two hours, the skin of the egg is removed, and a small piece of the skin is taken out and strewn into a thin piece of the face, which is then put into the egg tatter, and the skin is then tumbled into the shape of the face, and the extra skin on the side of the model is extracted with a cane。
7
When you put a fork in a few holes to avoid roasting, the face is drummed and the egg pellets are put on the back。
8
Now we're going to make lemons and put corn starch in a clean container and then evenly mixed。
9
I put it in fine sugar, I used my own lemon sugar, so there was lemon crumbs in it; it continued to mix evenly。
10
The mixed corn starch is placed in a small pot with a small boiler added to the yolk side of the egg and mixed with fine sugar。
11
The fine sugar melts into lemonade and lemon peels。
12
Keep cooking a little fire to prevent viscos。
13
Boil to sticky and then fire out of the stove。
14
It's just a slow drop when you pick it up with a razor。
15
A spoonful of light cream is added, and it's smooth and cool。
16
The lemon is cooled and then squeezed into the bag into a well-built egg-skin mold, with a spoon to level the surface, or with a small spoon to flatten it directly into the egg-skin。
17
The oven is packed into an oven, preheated at 180 degrees, with 15-20 minutes of roasting on the upper and lower layers。
18
The protein is thrown into an oil-free, water-free egg-pumping basin at a low speed of up to three times after a minute with a thin sugar to dry hair bubble, and it is sufficient that the shape of the egg-pumper does not disappear or drop。
19
Put it in the bag。
20
When the lemonade is cooked, it must be a little bit yellow on the skin。
21
Squeeze the protein cream into the lemon pie, either at random or with a spoon。
22
The protein cream can squeeze a little more, and I spilled some almond chips on it。
23
Continue to enter the oven at 180 degrees medium level for 5-9 minutes, so that the oven can be baked into a cup of coffee。