Proteoglycan (oven for proteoglycan)(dan bai tang kao xiang zuo dan bai tang )

Proteoglycan (oven for proteoglycan)

Introduction:

"When I was a child, what are the memories? It's Crispy on the outside and soft on the inside. It melts in the mouth. It's like cotton candy. Adults and children say it's delicious!! And protein sugar can match milk, milk tea, coffee, put a few in it, not only looks good, good can increase a bit of sentiment ~ and super simple operation! The materials to be used are also very common. Novices can also make beautiful snacks! "

Production steps:

Step 1: prepare the material, separate the yolk from the egg white, and put the egg white in a container without water and oil

Step 2: first, use the electric egg beater to stir the egg white at low speed for a few seconds until it is in the coarse bubble state

The third step: add 1/3's fine sugar and turn it to high speed.

Step 4: add 1 / 3 of the sugar, turn to high speed and continue to play until the texture can be displayed

Step 5: finally, add the remaining sugar and continue to beat until it is close to the dry foaming state, that is, when lifting the egg beater, the protein can pull out a sharp corner

Step 6: add corn starch into the beaten protein cream and stir evenly with silica gel scraper (after adding flour, avoid stirring, easy to defoaming)

Step 7: add the sugar powder and stir it evenly with silica gel scraper (after adding the powder, do not stir, it is easy to defoaming)

Step 8: This is how to mix the protein sugar paste

Step 9: put the flower mounting mouth on the cutting mouth of the flower mounting bag, then put the flower mounting belt into the cup and put in the protein sugar paste

Step 10: then squeeze onto the baking tray covered with baking paper / oil paper and preheat the oven at 160 ℃ for 10 minutes

Step 11: baking: heat up and down, middle layer, first 160 degrees for 15 minutes, then turn to 100 degrees for about 40 minutes (baking time and temperature are only for reference, depending on the size of sugar)

Step 12: after baking, leave it in the oven, and take it out after the surface of the protein sugar hardens. Mengmei Mengmei's protein sugar is out of the oven!!

Materials required:

Protein: 2

Powdered sugar: 35g

Fine granulated sugar: 45g

Corn starch: 10g

Note: 1, egg white (protein) with Qifeng cake to send the same requirements, the containers must be oil-free and waterless, and can not mix a little bit of egg yolk, otherwise it will affect the protein to send. 2, if you dislike the heavy smell of eggs, you can add a few drops of lemon juice or white vinegar when the protein to send. 3, if you want to add color to the protein sugar, you can add it in the egg white Add a small drop of pigment and then send; if you want different effects, you can use other flower mounting mouth. 4. After coming out of the oven, you need to cool thoroughly before uncovering the candy. If it's still hard to uncovering after cooling, it means it's not baked thoroughly. Bake it for a few minutes. 5. I use a non stick baking plate. If you have a common baking plate, you must spread oil paper or baking paper. 6. If it's too sweet, you can reduce sugar The amount of powder, but I just want to say that this is sugar. 7. After cooling, it must be sealed. 8. Oven: to5438

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Dan Bai Tang Kao Xiang Zuo Dan Bai Tang