1. Prepare all materials
2. Clean the bakeware and dry the water with Tianxi rose paper towels
3. Beat the egg bowl, and wipe off the water as well.
4. Separate the egg whites and place them in a basin without water and oil. Use a spoon to scoop out 80 grams of fluff marshmallows. Open the lid and smell the strong strawberry flavor. Put the marshmallows into the egg whites.
5. Add lemon juice to beat the egg whites at a low speed, add color when beaten to light lines
6. Beat to wet foam and add corn starch
7. Continue to beat until dry foaming, and lift the egg beater to a right angle.
8. I used the 12-tooth large piping nozzle, and put the batter into the piping bag prepared in advance
9. Extrude the right size vertically and lift the decorating nozzle gently. The mold must be cushioned with silicone oil paper. I forgot to preheat the oven. 60-80 minutes at 100 degrees.
Tips:Tips:
1. Remember not to beat the egg whites.
2. The baking process must be baked at a low temperature, and the temperature cannot be increased because of greed. The temper of each oven is different, so adjust it appropriately.
3. If there is no marshmallow, it can be replaced with 50-60 grams of white sugar.
