Lemon Marlin Snowball

Name: Lemon Marlin Snowball
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g protein; 1 piece lemon peel; 35g Caster sugar; 1 tsp corn starch; 1/4 teaspoon Cream of tartar; 5g Low-gluten flour

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

After making Ms. Meng’s meringue, I fell in love with this lemon marlin snowball again. However, the success of the meringue made me trust Teacher Meng's recipe too much. After squeezing the ball, according to Teacher Meng's time, he directly scheduled 60 minutes and went to work on other things. After about 30 minutes, I came over to see that this thing should turn into coke when it is roasted. Quickly take it out. Fortunately, although the color is darker, it is not scrapped after all.

Ingredients

50g Protein
1 piece Lemon Peel
35g Caster Sugar
1 tsp Corn Starch
1/4 teaspoon Cream Of Tartar
5g Low-gluten Flour

Lemon Marlin Snowball

1. Ingredients: 50 grams of egg white, 35 grams of fine sugar, 1 lemon zest, 1 teaspoon of corn starch, 5 grams of low-gluten flour, 1/4 teaspoon of tartar powder

2. The egg whites are first beaten into fish-eye puffs, then tartar powder is added, and the sugar is added three times and beaten to 9 for distribution. Add lemon zest, mix well,

3. Then add cornstarch and low-gluten flour, mix into a uniform protein paste. Put it into a piping bag and squeeze out the pattern in the baking tray. The first two still have a little pattern, but the later ones are completely piled.

4. Put it in the oven, middle level, 155 degrees, and bake for about 25 minutes. Come out

Tips:
The egg whites may have some defoaming, and the patterns have basically disappeared.
According to the method of Teacher Meng, the color will be dark and heavy when it is half baked. It is estimated that it should be baked for about 25 minutes like a meringue, cooled down and baked, and finally simmered for a while.