meringue (dan bai su )

meringue

Introduction:

"The practice in an old book has been changed. In the early years of pastry making books, most of them had only words but no pictures, unlike today's books with pictures and texts. For books with a little more pictures, there are two or three finished pages on the front and back cover. In the old books, there are some free translations and some transliteration about the name of West Point. However, whether it is transliteration or free translation, the name is different from the present. People often wonder what it is. Like this pastry, in today's books, it should be called Marlin snowball, right

Production steps:

Step 1: prepare materials

Step 2: pour the protein into a large bowl and beat it with an egg beater

Step 3: add one-third sugar and continue to beat until the fish have eyes

The fourth step: the foam becomes thicker and thicker, then add 1/3 to continue stirring.

The fifth step: the foam is fine, adding the remaining sugar to beat.

Sixth step: good protein, fine foam, insert spoon or chopsticks will not be poured out, add vanilla powder, stir evenly.

Step 7: load the decoration bag

Step 8: extrude the pattern on the baking tray

Step 9: put in the oven, middle layer, heat up and down 100 degrees, bake for about 60 minutes,

Step 10: the surface is milky white, the bottom is light yellow, the inside is crisp and transparent, and it is out of the oven

Materials required:

Protein: 1

Fine granulated sugar: 25g

Vanilla powder: 1 / 8 TSP

Note: eggs should be taken out of the refrigerator and put to room temperature before use. Oven temperature should not be too high, low temperature baking, in order to avoid the surface of the product is not cooked and crisp.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Dan Bai Su