Ninety-nine Percent Successful Professional Version of Dragon Fruit Solubilizing Method with Meringue to Pass The Video

Name: Ninety-nine Percent Successful Professional Version of Dragon Fruit Solubilizing Method with Meringue to Pass The Video
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 70g Egg white; 30g milk powder; 20g Dragon fruit juice; 12g corn starch; A few drops Lemon juice; Can not add Caster sugar

by Blue and white fairy

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

It’s been three years since I've been abused, but it’s not that difficult to master some knowledge. Here are some tips to share with you.

🌱, eggbeater, eggbeater, decorating bag, decorating mouth, should be water-free and oil-free.

🌱, be sure to use non-defoaming milk powder. If you are always unsuccessful, maybe a different brand is right. The Feihe I used at the beginning, defoamed as soon as I mixed it, and finally changed to Niulan domestic Nuoyouneng, the effect was very different.
The milk powder brands that can be used are: British cowshed, Dutch cowshed, domestic Nuoyouneng, Meiji, Mei Su Jiaer, a2, all 1 or 2 stages.

🌱. Don't use high-powered egg beaters. Use a suitable size egg beater. Don't use too little egg white but a large basin.

🌱, I use the three-neng medium-sized six-teeth for the decorative mouth.

🌱, linoleum should be smooth and opaque on both sides, otherwise the bottom will be rotten~

🌱, sugar can not be put, lemon juice must be put, lemon juice plays a role in stabilizing protein.

🌱. It is important to refrigerate the egg whites in advance and then freeze them to a viscous smoothie state.

🌱, the milk paste must be delicate and must be delicate, if you feel that you are not mixing well, just sift it.

🌱, hand in homework and give other fruit and vegetable flavor recipes

Ingredients

70g Egg White
30g Milk Powder
20g Dragon Fruit Juice
12g Corn Starch
A few drops Lemon Juice
Can not add Caster Sugar

Ninety-nine Percent Successful Professional Version of Dragon Fruit Solubilizing Method with Meringue to Pass The Video

1. Do not add water to make the dragon fruit juice, just a few beats, so that the seeds are complete, and then filter to filter out the whole seeds.

Ninety-nine Percent Successful Professional Version of Dragon Fruit Solubilizing Method with Meringue to Pass The Video recipe

2. This is the filtered seed.

3. The dragon fruit juice is pure after filtering the seeds.

4. Put the juice in a pot and simmer on a low heat, the juice will be thicker and the color will be more positive. You can do it without boiled.

5. The processed dragon fruit juice is added to the milk powder to handle the milk paste state flexibly. If it feels thick, add liquid, if it feels thin, add milk powder

6. Filter the milk paste, the milk paste must be delicate

7. Filtered milk paste for later use

8. Separate the egg whites in advance and put them in the refrigerator for at least half a day, and then freeze them in the refrigerator until they become a viscous smoothie. Add a few drops of lemon juice and beat them at a low speed. I use a 180 watt whisk.

9. When the meringue has obvious lines, add cornstarch, stir it, and continue to beat it to prevent the cornstarch from flying off

10. I like to beat the pots. I must beat the bottom, surface, middle and all sides of the pot evenly. Check the state of the meringue more later, don’t beat it

11. Take a look at the internal tissue of the shoveled meringue. It is very tight and there is no particularly obvious graininess of scum. If it is slag, the graininess is particularly obvious, it means it has been beaten. If it is wet and soft, it means Not enough

12. The surface of the whipped meringue is the same as the cream

13. The beaten meringue, poke it with an egg beater, it is a strong little hook

14. Shovel with a silicone spatula, it is very resistant

15. Stir the milk paste, take 50 grams and pour into the meringue, stir evenly, do not stir if you want to stir. Preheat the oven at 90 degrees in advance

16. Put the meringue into the piping bag prepared in advance, fast, don’t grind

17. Squeeze the peas and bake at 90 degrees for about 50 minutes. The temperature and time are for reference only. The temperature of different ovens is different, and the time of different peas is different.