#猛玛象风炉#french Meringue
1.
Prepare all materials and tools
2.
Add egg whites, powdered sugar, lemon juice together
3.
Heat insulated water until the egg white temperature is around 50 degrees, then you can leave the hot water
4.
Remove the hot water to continue to send, you can see the temperature at this time, the whole process is sent at high speed
5.
Whip it until hard foaming, pull up the egg beater to have a small triangle upright
6.
Use a tall cup to decorate the flowers first. If you want to make a few colors, put in several bags first.
7.
Put the original flavor into the piping bag first
8.
Put all the powders in a cooking bowl, add a little meringue and the remaining meringue divide into 3 parts to mix
9.
First mix well, then dig some meringue and mix well again, the operation of the three colors is the same
10.
All the protein paste is put into a piping bag and then a piping bag is used to install the piping nozzle. The piping nozzle can be used according to personal preference. At this time, the air furnace must be preheated at 80 degrees for 10 minutes
11.
Squeezed meringue
12.
Put into the preheated mammoth wind furnace at 80 degrees for 120 minutes
13.
Baked meringue, very beautiful
14.
Finished picture
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Finished picture
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Finished picture
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Finished picture
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Finished picture
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Finished picture
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Finished picture
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Finished picture
Tips:
1. Be sure to make sure that there is no water and no oil in the egg beater
2. The sugar cannot be reduced, otherwise it will affect the quality of the meringue
3. Be sure to use powdered sugar, powdered sugar will better absorb the protein
4. Insulation water is for better dispersal of the egg whites and better stability of the meringue
5. The size of the squeezed sugar and the baking time are also different. This depends on the size of the squeeze to adjust the time. Mine is a larger squeeze. The baking time is 80 degrees for 120 minutes
6. Use natural pigments to add light and fast when mixing, because adding toner will also cause the meringue to defoam
7. The baked meringue can be easily picked up
8. Meringue is easy to get damp, let cool and seal it immediately
