Cherry Blossom Protein Biscuit

Published Jul 25, 2021 at 02:21am ET


Cherry Blossom Protein Biscuit

Food Material List

  • 1 protein 1
  • 2 Berry sugar 40g
  • 3 Powdered sugar 40g
  • 4 strawberry powder 4G
  • 5 corn starch 3G
  • 6 Lemon juice 14 small t

Operational steps

  • 1 When the egg whisker is used to whisk the protein at a low speed to form a rough foam, add 1/3 of the fine granulated sugar to continue whisking. Send the fine sugar to 1/3 after the foam is bulky.
    Cherry Blossom Protein
  • 2 When the foam volume is more inflated, and become thicker and more luster, add the remaining sugar and lemon juice and continue to pass until the protein is dry and foaming.
    Cherry Blossom Protein
  • 3 Sifted sugar powder, strawberry powder and cornstarch were added to the whipped protein.
    Cherry Blossom Protein
  • 4 Flip gently with a rubber scraper and mix evenly. Attention should be paid to using a rubber scraper to gently and quickly mix from bottom to top to prevent protein defoaming.
    Cherry Blossom Protein
  • 5 The turning protein frost is packed into a mounting bag with cherry blossom mouth. On a baking tray covered with high temperature oil paper, cherry blossom-like protein frost of different sizes is extruded as required.
    Cherry Blossom Protein
  • 6 Place it in a preheated oven and bake at 100 C for about 1 hour. Bake it for about 20 minutes after quenching. (After evaporating the water content of the protein frost at low temperature, the water is further completely dried by residual heat).
    Cherry Blossom Protein

Tips

1. Baking temperature and time: 100 1 hour or so, after extinguishing, baking for 20 minutes or so.

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