I Am Not Pagoda Sugar

Name: I Am Not Pagoda Sugar
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 60g Egg white; 50g Caster sugar; Some Food coloring; A few drops Lemon juice; 3g corn starch; 4g milk powder

by Qiaochu Baking

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

I am not a pagoda sugar. Although it looks similar in appearance, it is actually not medicinal. This is just butter frosting. The pastry chef also made various colors to make the candy look richer and more attractive, and the taste is better than the real one. The pagoda sugar is so delicious. Did you get back your childhood rush? Then my eyes are a little moist, hug Tingting’s thighs, I feel that the next Christmas, New Year’s, New Year’s Eve, Chinese New Year, Valentine’s Day and Lantern Festival will be good! !

Ingredients

I Am Not Pagoda Sugar

1. material:
Egg white: 60g, Zhanyi sugar: 50g, lemon juice: a few drops, milk powder: 4g, Zhanyi corn starch: 3g, food coloring: appropriate amount

2. Production:
After the egg whites are foamed, add fine sugar and lemon juice and beat until hard foaming

3. Sift the milk powder and cornstarch into the beaten egg whites and stir evenly with a spatula

4. Divide the meringue into several small bowls and put a drop of food coloring on each

5. Mix the pigment and egg white quickly

6. Put it into a flower bag, and use 8-tooth small (or medium) flower nozzles on a baking tray lined with greased paper, with a distance extruded shape

7. After preheating the oven at 100°C for 5 minutes, put the baking pan into the middle and lower layer of the oven, and bake for 90 minutes until there is hard on it with your hands. Turn off the heat and let it sit for another 5 minutes before leaving the oven to cool. After cooling Take it down again