# Fourth Baking Contest and is Love to Eat Festival# Protein Sugar
1.
Prepare the ingredients and separate the egg yolk from the egg white. The egg white should be packed in a water- and oil-free container
2.
First use an electric whisk, stir the egg whites at low speed for a few seconds, and beat until it is thickly foamed.
3.
Add 1/3 of the granulated sugar and beat at medium and high speed until fine foam
4.
Then add 1/3 of the fine sugar, turn to high speed and continue to beat until the texture can appear
5.
Finally, add the rest of the sugar, and continue to beat until it is close to a dry foaming state, that is, when the whisk is lifted, the egg white can pull out a sharp corner
6.
Add cornstarch to the whipped meringue and stir evenly with a silicone spatula
7.
Then add the powdered sugar and stir evenly with a silicone spatula
8.
Cut the mouth of the piping bag and put the piping mouth, then put the piping tape into the cup, and put the meringue paste
9.
Then squeeze it on a baking sheet lined with parchment paper/grease paper, and preheat the oven at 160 degrees for 10 minutes
10.
Baking: Upper and lower fire, middle layer, first roast at 160°C for 15 minutes, then turn to 100°C for about 40 minutes
11.
After baking, leave it in the oven, wait until the surface of the meringue hardens before taking it out
