脆脆的蛋白糖

2024-07-01 23:59:13 1114

脆脆的蛋白糖
孩子们的童年少不了甜甜的糖,外面卖的各种添加,又不放心,自己动手做,有意义又好吃。

Details of ingredients

  • 蛋清4个
  • 细砂糖160克
  • 矿泉水200克
  • 8克
  • 细砂糖2500克

Technique

  • 难度简单
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 脆脆的蛋白糖

  • 1.蛋清加入盐,几滴白醋。
  • 2.厨师机开动5档打至粗泡状态加入二分之一细砂糖1。
  • 3.打至细腻泡沫状态加入细砂糖1的剩余部分,开6档继续打发。
  • 4.奶锅中加入细砂糖2、矿泉水,放在煤气上中火加热,架上温度计,指针尖插在糖水中层,熬到118度关火。
  • 5.最后打发到直立的小尖角状态。
  • 6.盆中的状态。
  • 7.厨师机开六档将蛋清高速打发,分三到四次将糖水倒入蛋白中。
  • 8.打发到明显感觉到有阻力,蛋白呈细腻光滑的油漆状,提起打蛋器头呈直立的尖角即可。将打好的蛋白霜均分三份,分别加入三种食用色素。
  • 9.第一份加入黄色色素,翻拌均匀。
  • 10.第二份加入粉色色素翻拌均匀。
  • 11.第三份加入紫色色素,翻拌均匀。
  • 12.将三种颜色的蛋白霜以重叠的形式装在裱花袋中。
  • 13.烤盘上铺上油纸,挤出想要的花型。
  • 14.烤箱上下火100度预热,烤3个小时左右。
  • 15.出炉之后能轻松的从油纸上拿下来就是熟了,花纹立体,颜色非常漂亮!
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