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1. Separate the clean egg whites first...the container should be free of oil, water and egg yolks, so as not to affect the flow.
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2. Place an electronic scale under the container with egg whites... Use a rubber spatula to rotate and dig out the required 50 grams of fluff.
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3. It can stand for 60 seconds...Slowly beat with an electric whisk at low speed.
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4. It is shiny, smooth, and hard... it's OK. This step is the key to the smooth surface of the meringue. Don't worry about beating, the protein with fluff is not easy to be beaten, it is very suitable for novices, but don't be too much to be beaten deliberately! Reference status.
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5. Immediately add the sifted cornstarch and milk powder.
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6. Using a rubber spatula, stir in half, and stir until no dry powder is visible. Put the mixed batter into a piping bag.
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7. It is equipped with an 8-tooth large decorating nozzle, and you can replace it if you don’t have it.
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8. reference picture.
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9. The squeezed finished picture...
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10. Preheat the oven 120 degrees in advance for 6-10 minutes (you can preheat the oven from the first operation). Put the middle layer on the baking tray and adjust the temperature to 100 degrees for 60-70 minutes. The meringue can be removed smoothly after baking. (Novice recommends spreading greased paper on the baking tray)
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11. Out...
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12. Beautiful...
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13. The entrance melts, try it. The original flavor is very suitable for babies to eat.
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14. Coloring can be added for cake decoration.
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15. The same method of operation.
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16. Send it at a low speed... You can't see the clumping fluff.
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17. Add a drop of pigment.
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18. Dispatch at medium speed.
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19. The milk powder and corn starch that have been sifted by the heavenly machine in the above steps are fine and shiny.
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20. Add blue pigment. The operation steps are the same as above.
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Tips:The stability of the separated feeling protein added to fluff syrup is indeed much better than that of white sugar, and it is not easy to beat for novices...
Points to note: Keep baking at a low temperature depending on the state of being sent. Each oven has a temperature difference, the above temperature is for reference only.
It is recommended for novices to bake one plate one plate, two plates can be used in the recipe, and the other plate can be refrigerated and shaped before baking.
The meringue made of pigment is not easy to fade and can be stored for 1 month after being sealed, suitable for cake decoration.
