Ingredients preparation: blueberry dissolved beans, 2 egg whites, corn starch 12g, milk powder 25g, blueberry puree 25g.
Production process:
1. Put the blueberries in a pot, cook them on low heat until they are thick, and then sieve them for later use.
2. Mix blueberry puree with milk powder and sieve again.
3. Beat the frozen protein with electric egg beater high speed until a clear texture appears, then add corn starch and stir at low speed, and then turn on high speed to send it to a stiff state (judgment method: scooping it up with a scraper will stick to the scraper tightly and will not fall off! Is the successful protein cream).
4. Pour 1/3 protein cream into blueberry paste, cut it or stir it evenly, and then pour it back into the remaining protein cream and stir it evenly.
5. Put the stirred egg white cream into a paper bag, then squeeze the peas into the baking tray at a vertical angle and bake in the oven 100 for 70 minutes.
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