Marlene

Name: Marlene
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 35g Egg white; 70g Sugar; 10g White sugar (into egg white); 25g Plain Water; a little Powdered food coloring; a little Yellow food coloring

by Sugar Oda Yuan

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

There is a Mofei Dried Fruit Machine, I suddenly feel very energetic, I want to try everything at once, haha~ Even my son said that my mother hadn't moved the oven for many days~
The operation of the dried fruit machine is simple and convenient. It does not matter whether you have a foundation or not. Don't worry about baking, you don't need to look at it. It's too labor-saving!
Marlene can be used as cake decoration, no additives, children’s favorite, and very beautiful~"

Ingredients

Marlene

1. Prepare ingredients

2. Stir the sugar and water evenly and bring to a boil on low heat

3. Boil to 105~110 degrees

4. Add white sugar to the egg whites and use a hand-held electric whisk to beat at low speed until the whisk is lifted and the egg whites are in sharp corners.

5. Boil the syrup to 117~118 degrees

6. Pour the syrup into a bowl in a thin thread shape, and stir while pouring. Be careful not to pour the syrup on the wall of the basin and the head of the whisk.

7. Whisk at a high level until the whisk is lifted up to a sharp corner

8. Drop the pigment

9. Stir well

10. Put in a piping bag, multi-tooth flower mouth

11. Squeeze it on the net of the dried fruit machine, spread a layer of greased paper in advance on the net frame

12. Put in the dried fruit machine

13. Dry at 80°C for 2~3 hours

14. Finished picture

15. Finished picture

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18. Finished picture

Tips:
1. The drying time and temperature are determined according to the size of the marlins made by yourself.
2. The temperature of the syrup must be boiled to 117~118 degrees, preferably with a thermometer to measure it.
3. When pouring syrup into egg whites, do not directly connect the whisk head and basin wall.
4. Keep it in a cool place after cooling thoroughly.