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
16.
Finished picture
17.
Finished picture
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.