The Whole Egg Melts in The Mouth

Name: The Whole Egg Melts in The Mouth
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 Whole egg; 35g Sugar; 40g corn starch; A few drops Lemon juice

by The mother of two kangaroos

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Today, I want to share with you my history of melting beans. I believe that many people, like me, have failed to dissolve beans countless times. They don’t form, there is a pool of water, there is no pattern, and everything happens. This little thing is 10,000 times more difficult than making cakes or making steamed buns. ☹️ Anyone who has made Rongdou will know that what I said is really not an exaggeration. I have failed countless times, tried many different recipes, and didn’t understand how many eggs were wasted. I tried the highest record I used in one day. I used two boxes of eggs with a total of 20 capsules to practice egg whites, and I was really frustrated with the failures again and again. I have asked many seniors who have been successful, and thank you many Bole I met on the baking road to discuss with me and let me know where my problem is. It turns out that I have been failing because I used the wrong Corn Flour and squeeze flower mouth 🤦🏻‍♀️Remember! I want to buy Corn Starch! Corn Starch! Corn Starch! It's very important, so be sure to say it three times. I didn't even know Corn Starch and Corn Flour were used incorrectly, so it's no wonder that I won't succeed anyway 🤦🏻‍♀️ and stick to the teeth, it melts in the mouth. Next is the squeeze mouth. The squeeze mouth is really important. If you use it wrong, no matter how you squeeze it, it really won't have a beautiful pattern. Although the finished product this time is not very beautiful, I know that I still need to strengthen it, the size is uneven, and the technique is not skilled enough to beat the protein well, but at least, my melting beans finally have a shape 😭 no longer one Ugly ugly 😭 I can finally say goodbye to the title of failed Rongtai 😭😭😭 Chaogang Dong~~~~~

I will continue to work hard. With my willpower, I believe that one day I will be able to make a beautiful soluble bean that I think is 100 points 💪🏻💪🏻💪🏻

If you have failed countless times like me, remember to have the spirit to defeat Xiaoqiang, one day you can also succeed. I hope my experience can help you, come on 💗💕"

Ingredients

4 Whole Egg
35g Sugar
40g Corn Starch
A few drops Lemon Juice

The Whole Egg Melts in The Mouth

1. Prepare the above materials.

2. Preheat the oven up and down to 90°C.

3. Stir the egg yolk + corn starch evenly.

4. After stirring, it will be like this smooth egg yolk paste.

5. Add a few drops of lemon juice to the egg whites to get rid of the smell, add the fine sugar in three times, and finally add 6 grams of cornstarch, and beat until stiff foaming.

6. Add some beaten egg yolks to the prepared egg yolk paste, and mix it with cutting and mixing until evenly. Remember not to cut and mix too many times.

7. Pour the mixed egg yolk paste back into the egg white bowl, and cut and mix until evenly. Remember not to overdo it.

8. After mixing, pour it into a squeezing bag to squeeze out the beautiful melted beans. The temperature of my oven is up and down 90°C for 60 minutes. (Everyone’s oven is different, so you have to control the temperature by yourself~)

9. If you take it off easily, it means it's cooked. Take it out and let it cool and you can seal it for storage. Remember not to blow the air. The taste melts in your mouth and the mouth is full of eggs. I want to eat them one by one.

10. To share the squeeze mouth I used, I tried a lot of squeeze mouths which have the highest success rate in making soluble beans. I bought more than 30 different squeeze mouths, and each one is wrong. I found this kind of squeeze mouths after my predecessors pointed them out. After trying it, I realized that I was stupid for so long and wasted so much money 🤦🏻.

Tips:
Remember to remember! It's cornstarch, it's cornstarch! Not corn flour ⚠️

Squeezing the mouth is also very important! ⚠️

If you are not very clear about the changes in egg whites, you might as well try using 1 or 2 eggs to practice egg beaten with a manual whisk, so that you can feel it slowly changing. This is how I practiced it. At the beginning, I used an electric egg beater, but I failed no matter how I hit it. It was too fast to master, and I didn't understand what neutrality is. Believe me, you can give it a try. You will understand the changes in it only once or twice, and you can use the electric egg beater if you are familiar with it.

The weight of this recipe can be squeezed into the oven for three dishes.