5 thoughts on “What is the method of protein cake?”
Elmer
The egg yolk dissolved beans for the second child, and some egg white, because the child can not eat egg white, so he made some protein biscuits for Dabao to eat The method of protein biscuits
Method of the protein cake Step Step 1 Prepare all materials Step Step 2
Step STEP 3 The high speed to nine -point hair Step Step 4 mixing low powder and tower powder, sieve into the protein basin Step Step 5 This Mix with a rubber scraper The step Step 6 Puled into the decorative bag and cut a small mouth. Step Step 7 The baking tray is to squeeze the batter into the baking sheet. Step Step 8 The preheating oven, up and down, middle layer, 150 degrees and 15 minutes, then step step 9 It is crispy and delicious.
3 egg white, 3 tablespoons of cold water, 200 grams of fine sand sugar, 1 teaspoon of distilled apple cider vinegar, 1 teaspoon of vanilla essence, 3 teaspoons of fine corn powder
Methods
1. Preheat the oven to 150ºc.
2. The egg cleansing is quickly beaten with the egg stircier until the egg whites turn into a white foam. Add cold water and continue to beat. Add sugar while fighting.
3. Slowly beating, add vinegar, vanilla and corn flour while fighting.
4. Set a layer of oven with a layer of oven in the baked egg cake plate. Pour the mixed paste into the baking sheet and bake in the preheated oven for 45 minutes. Then turn off the oven heat source, but do not open the oven door. Let the cake leave in the oven to cool down until it is completely cooled.
Macaroon (Macaroon) is a category of oil -free biscuits made of almond powder or coconut shreds (not wheat flour) plus protein and the French Macaron. Essence The origin of Macaroon was very early. It is said that it appeared in Italy in the 9th century. Later, various European countries had similar derivatives.
The approach is similar to Macaron, but the difficulty is greatly reduced, and the most ideal shape is still cracking. You don't need to be as careful as Macaron. Almond protein cakes also have the aroma of roasted almonds, and the taste is also crispy and soft outside. The coconut protein cake we are going to make today is completely replaced by coconut noodles, but you can also try the mixed version of coconut almond powder by yourself.
Formula:
Method:
1. Preheat the oven to 170 degrees. Mix coconut shreds, salt and 30g sugar.
2. Protein plus 20g of sugar is sent to dry foam (small sharp corner).
3. Cut the protein into coconut shreds and add vanilla essence.
4. Use a spoon to form a small ball and place it on the baking sheet. Each interval is about 5cm. Pay attention to the uniformly discharge.
5. Bake in the oven for 15-20 minutes until it is evenly colored and crispy outside. Seal and save it as soon as possible.
The egg yolk dissolved beans for the second child, and some egg white, because the child can not eat egg white, so he made some protein biscuits for Dabao to eat
The method of protein biscuits
r
Step Step
2
Add yogurt 50 grams
Milk powder and corn starch
Step Step
4
stirred well
Step Step
5
STEP
6
Caping
Step Step
7
The
Step Step
8
n n n n R n Add to yogurt
Step Step
9
stirred
Step Step
10
n n Step Step
11
squeezed
Step Step
12
The oven 100 degrees 40 minutes
Step Step r r r r
13
This good
finished product map of protein biscuits
The cooking techniques of protein biscuits
This tips
Fangzi
Method of the protein cake
Step Step
1
Prepare all materials
Step Step
2
Step STEP
3
The high speed to nine -point hair
Step Step
4
mixing low powder and tower powder, sieve into the protein basin
Step Step
5
This Mix with a rubber scraper
The step Step
6
Puled into the decorative bag and cut a small mouth.
Step Step
7
The baking tray is to squeeze the batter into the baking sheet.
Step Step
8
The preheating oven, up and down, middle layer, 150 degrees and 15 minutes, then step step
9
It is crispy and delicious.
Materials
3 egg white, 3 tablespoons of cold water, 200 grams of fine sand sugar, 1 teaspoon of distilled apple cider vinegar, 1 teaspoon of vanilla essence, 3 teaspoons of fine corn powder
Methods
1. Preheat the oven to 150ºc.
2. The egg cleansing is quickly beaten with the egg stircier until the egg whites turn into a white foam. Add cold water and continue to beat. Add sugar while fighting.
3. Slowly beating, add vinegar, vanilla and corn flour while fighting.
4. Set a layer of oven with a layer of oven in the baked egg cake plate. Pour the mixed paste into the baking sheet and bake in the preheated oven for 45 minutes. Then turn off the oven heat source, but do not open the oven door. Let the cake leave in the oven to cool down until it is completely cooled.
Macaroon (Macaroon) is a category of oil -free biscuits made of almond powder or coconut shreds (not wheat flour) plus protein and the French Macaron. Essence The origin of Macaroon was very early. It is said that it appeared in Italy in the 9th century. Later, various European countries had similar derivatives.
The approach is similar to Macaron, but the difficulty is greatly reduced, and the most ideal shape is still cracking. You don't need to be as careful as Macaron. Almond protein cakes also have the aroma of roasted almonds, and the taste is also crispy and soft outside. The coconut protein cake we are going to make today is completely replaced by coconut noodles, but you can also try the mixed version of coconut almond powder by yourself.
Formula:
Method:
1. Preheat the oven to 170 degrees. Mix coconut shreds, salt and 30g sugar.
2. Protein plus 20g of sugar is sent to dry foam (small sharp corner).
3. Cut the protein into coconut shreds and add vanilla essence.
4. Use a spoon to form a small ball and place it on the baking sheet. Each interval is about 5cm. Pay attention to the uniformly discharge.
5. Bake in the oven for 15-20 minutes until it is evenly colored and crispy outside. Seal and save it as soon as possible.
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