Proteoglycan

2024-07-06 14:58:51 2117

The process and ingredients of protein sugar are very simple, but it is not easy to make a successful and stable protein sugar. The pattern of successful protein sugar is clear and three-dimensional, with a pure white and beautiful color. Each one is small and cute, and the taste is crispy and crispy. It melts right in the mouth, and even babies can eat it. If moms don't trust snacks bought outside, they can make them themselves. Look at this protein sugar, and egg yolks can be made into small egg yolk cookies (I shared the recipe and recipe for egg yolk cookies in the previous recipe article). With two eggs, you can make a bunch of small snacks with different styles, tastes, and tastes, which is super cost-effective< br>

Details of ingredients

egg-white70g
Fine sugar35g
corn starch25g

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timean hour

Steps to make Proteoglycan

1. The ingredients for protein sugar are very simple. Pour the egg white into a dry bowl without water or oil, and mix the fine sugar with corn starch evenly.
2. Use an electric egg beater to beat the egg white at high speed until it forms a thick fish eye bubble. Start adding sugar for the first time, adding one-third. Adding sugar too early will inhibit the beating of protein.
3. As the beating progresses, the protein cream becomes delicate and the bubbles become smaller. Add sugar for the second time, add the remaining one-third, and continue to beat at high speed.
4. When there are wrinkles on the area where the egg beater scratches, and when lifting the egg beater, sharp corners will appear and the bubble state will become more three-dimensional and delicate, pour in all the remaining sugar, turn the electric egg beater to medium speed, and carefully observe the state of the protein cream.
5. The final state is to vigorously beat the egg, which means that when lifting the egg beater, there are short and firm small sharp corners, and there is a noticeable accumulation of protein in the bowl, then it is beaten.
6. Put it into a flower mounting bag, and install an eight tooth flower mounting nozzle in advance.
7. The baking tray must be coated with oil paper in advance. Protein sugar does not contain oil, and not coated with oil paper will stick to the tray.
I am using the Baicui K85pro wind oven, which can bake multiple layers at the same time. I choose the wind oven mode for preheating, with a temperature of 100 degrees and a time of 60 minutes.
9. The recipe can bake 2 large plates of protein sugar. When the time is up, take out the baking tray, let it cool, and demold it easily with a scraper.
10. Due to the high sugar content of proteoglycans, they are easily softened by moisture, so it is necessary to seal and store them in a timely manner to maintain a crispy taste.