meringue (dan bai su )

meringue

Introduction:

"For dessert, you always use more yolks, and the rest of the protein is used for other snacks. Today's small biscuit is also a good way to consume protein. It uses less materials and is easy to make. It's delicious. "

Production steps:

Step 1: whisk the protein in a container without water and oil. 1 protein can be mixed with 2 drops of lemon juice. If there is no lemon juice, white vinegar can be used instead. The best temperature of protein is 17 ℃. If it has been stored in the refrigerator, it should be restored to room temperature, so it is easier to stir.

Step 2: sugar should not be added at one time, which is not conducive to the foaming of protein. It is usually added in batches. When there are eye blisters, add 10 grams of sugar and continue to beat.

The third step: when the bubble is fine, add 10 grams of sugar.

The fourth step: when the foam appears texture, add 5 grams of sugar.

The fifth step: continue to stir up, the bubble is more delicate, similar to the cream of the luster, mention chopsticks, the top has a triangular tip, but the tip will be bent, as shown in the bowl of the bending point, this state is called wet foaming, that is, not completely off the state.

Step 6: continue to play, lift chopsticks appear short sharp corner, no longer bending, this state is completely dismissed, professional term is: dry foaming. At this time, the chopsticks will be inserted vertically at the bottom of the bowl, the chopsticks will not fall, or the container containing the protein liquid will be turned upside down, and the protein liquid will not flow on the container, which can prove that the protein has been completely removed.

Step 7: after the protein is whipped, take a jar, cover it with a fresh-keeping bag, and put the protein into the bag. It's better to have a flower mounting bag, which can extrude the flower shape.

Step 8: after the oyster is preheated, do not brush oil, cut off one corner of the fresh-keeping bag, squeeze out the protein solution, leave a certain distance between each other, and cauterize it over low heat.

Step 9: about 10 to 15 minutes, turn once. Two or three times.

Step 10: because the extruded shape is hemispherical, it has thickness and is not easy to be cooked. About half an hour can be out of the pot. It's soft when it comes out of the pot and crisp when it's cool.

Step 11: finished product: moderate sweetness; look at the internal organization, the absolute entrance is melt. The amount of two proteins, two pots.

Materials required:

Protein: 2

Soft sugar: 25g

Note: 1, small fire, do not brush oil. 2. When the bottom is not ripe, you can't turn it over. If you can't be sure whether it's ripe at last, you can break it off and have a look. The core is either liquid bubble or ripe. 3. The finished product should be sealed to prevent moisture from affecting the taste.

Production difficulty: simple

Technology: brand

Production time: one hour

Taste: sweet

Chinese PinYin : Dan Bai Su