Christmas Highlights Three Christmas Marlene Candy
1.
To prepare all the ingredients, I used white sugar for the egg whites and soft white sugar for the cooking syrup. Separate the egg whites and put them in an oil- and water-free basin.
2.
Whisk the egg whites first. First, beat the egg whites at a low speed. Put the white sugar into the egg whites three times. Add one-third of the fine sugar to the coarse soaking stage. Turn to medium speed and start to beat.
3.
Dispense until the meringue gradually becomes delicate, then add one-third of the white sugar, drip a few drops of lemon juice and continue to disperse at a medium speed.
4.
After hitting it for a while, I lifted the hit to the end and the meringue is more delicate than before, as shown in the figure. At this time, add the remaining one-third of the white sugar.
5.
Continue to blow until the wet foam, as shown in the figure, can pull out the big hook. Set aside the whipped meringue for later use.
6.
Next, boil the sugar water, pour the sugar ➕ water into the small milk pot, and heat it on a low fire. No need to stir, just shake the small pot occasionally to heat the syrup evenly. Use a thermometer to measure, heat to 118 degrees, away from the fire. Mine is a probe thermometer, you can also use an infrared thermometer. When measuring the temperature, the needle should not touch the bottom of the pot, otherwise the measured temperature will be inaccurate.
7.
It is best to put a wet towel under the meringue basin to avoid shaking the basin. Start to beat the egg whites at high speed, slowly pour in the boiled syrup while beating, so that the egg whites and syrup are mixed evenly.
8.
After mixing, it is a bit hot to touch the outer wall of the basin with your hands, so start the whisk and continue to beat until the egg white drops to about 40 degrees. You can touch the outer wall of the basin with your hands a little warmer than your hand. .
9.
At this time, the state of the meringue frosting is very delicate and stable
10.
Divide into 3 parts, the green part is more, and the red part is slightly more than white.
11.
Add the most separated portion of meringue to the green toner and stir evenly with a spatula. Don't worry about defoaming, the meringue frosting is very stable at this time.
12.
Prepare the flower mouth, the decoration mouth used by the Christmas tree 🎄 is sn7082 six-tooth flower mouth. The baking tray is 40✖️60, and the denser is just a whole tray. So you can adjust it according to your own oven, or you can make it in half. Put the flower mouth into the piping bag, flip the bag and put it in the cup. Pour in the adjusted green meringue.
13.
The squeeze method is to squeeze upwards in a circle, and the squeeze is ok when it is lifted at the end. The Christmas trees are packed one by one.
14.
Sprinkle colored sugar beads or pearl white sugar beads for decoration. Preheat the oven up and down to 90 degrees.
15.
Let's adjust the red meringue again, and adjust it to the color you want with Christmas red powder. Stir evenly with a spatula.
16.
Put the white meringue into the piping bag, do not install any piping mouth. The red meringue should also be put in the piping bag without any piping mouth. Cut a small cut with scissors for the white and red ones. The mouth should not be too big, just about the size of the pencil's hole.
17.
First, let's squeeze the Christmas hats. There are three layers in total. The bottom cap is a white part, the middle cap body is a red part, and the top pompon is a white part. Decomposed as follows
18.
First squeeze out the brim of the hat with white meringue, squeeze it from the outside to the inside. As shown
19.
When squeezing out the 🎩 cap body with red meringue, note that ⚠️ must be spiral, with a large bottom and a small top, as shown in the figure. Finally, squeeze the feeling of pompon with white meringue. A Christmas hat is ready. After you are proficient, you can squeeze all the bases or the brim first, then squeeze all the cap body, and finally squeeze all the pompoms.
20.
Next, disassemble the extrusion method of Christmas boots. First, squeeze the white part of the sole, oval, squeeze from the outside to the inside, squeeze all the soles.
21.
Then use red meringue to squeeze out the surface of the boot. The toe of the Christmas boot is bulging and the shaft is high. Squeeze it a few times and you will find the feeling.
22.
Finally, use white meringue to squeeze the pile ring on the top of the boot, as shown in the figure. You can also squeeze two pompoms on the upper. It looks more cute.
23.
After everything is squeezed, it can be put into the oven.
24.
Bake the middle layer in the oven at 90 degrees for about three hours. This time depends on how much meringue you squeeze. The larger the time, the longer, and vice versa, the shorter. The Christmas tree in my picture has been baked for about three hours. Bake Christmas hats and Christmas boots for about two hours. Meringue needs to be dried at a low temperature, and it will turn yellow if it cannot be baked at a high temperature. The temperature cannot exceed one hundred degrees. Once out of the oven, let it cool and put it in a fresh-keeping box and keep it tightly sealed. Otherwise, the meringue is easily damp. Different sizes of meringue can be roasted at the same time.
25.
Sift some powdered sugar on top to create a snowy atmosphere, and you're done 🌲 After baking, I couldn't help but taste two of them. They are cute, so let's get started!
Tips:
1. How to judge whether the meringue has been baked? If you think the time is almost up, take out the baking tray and let it cool slightly to see if the meringue can be picked up. If it sticks to the greased paper, it means that the bottom is wet and sticky and not completely dried. Put it back in the oven to continue baking. If you can easily peel off the oily paper without sticking, use your fingernails to lightly buckle the bottom, it should be hard, and it is ready to be baked.
2. When pouring the cooked sugar water, be careful not to pour it onto the egg beater or directly onto the wall of the basin. The sugar water directly touches the metal and quickly cools down and solidifies, causing small particles in the meringue.
3. Don't pour a lot of toner in at once, add little by little, and add it to the color you want.
