Proteoglycan
Step 1 . Prepare the materials, separate the egg yolk and egg white, and put the egg white in a container without water or oil
Step 2 . First, use the electric egg beater to stir the egg white at low speed for a few seconds, and then beat it to the coarse bubble state
Step 3 . Add 1/3 of fine granulated sugar, turn it to medium speed and beat it to fine foam
Step 4 . Add 1/3 of the fine granulated sugar, turn it to high speed and continue to beat it until it can show lines
Step 5 . Finally, add the remaining sugar and continue beating until it is close to dry foaming, 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 mix it evenly with a silicone scraper
Step 7 . Then add powdered sugar and stir with a silicone scraper
Step 8 . Put the flower mounting mouth on the cutting mouth of the flower mounting bag, and then put the flower mounting belt into the cup and put the protein sugar paste
Step 9 . Then squeeze it on the baking tray covered with baking paper / oil paper, and preheat the oven at 160 ℃ for 10 minutes
Step 10 . Baking: bake at 160 degrees for 15 minutes, then turn to 100 degrees for 40 minutes
Step 11 . After baking, leave it in the oven and take it out after the surface of the proteoglycan hardens
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