2. After the foam expands more and becomes thicker and more shiny, add the remaining fine sugar and lemon juice and continue stirring until the protein is in a dry foaming state, that is, when the eggbeater is lifted, the protein can be pulled out of the upright and firm corner.
3. Add the sieved sugar powder, strawberry powder and corn starch to the stirred protein.
4. Gently stir evenly with a rubber scraper. Pay attention to gently and quickly stir with a rubber scraper from bottom to top to prevent the protein from defoaming.
5. Put the stirred protein cream into a flower-mounting bag with a cherry blossom nozzle, and squeeze out cherry blossom-shaped protein creams of different sizes on a baking tray covered with high-temperature oil paper as required.
6. Put it in a preheated oven, bake at 100℃ for about 1 hour, and simmer for about 20 minutes after the flameout. (After low-temperature baking evaporates the water in the protein cream, use the waste heat to further thoroughly dry the water).
Baking temperature and time: 100℃/ 1 hour, and simmer for 20 minutes after flameout.
It's cherry blossom season again. Under a pink cherry tree, people come and go to enjoy flowers, which is also a unique scenery in spring. Since I didn't take care to pick up some fresh cherry petals under the cherry tree, let's soak the cherry blossoms with my salt first and feel the literary atmosphere given to the biscuits by the flowers. Salted cherry blossoms are processed and can be eaten directly, while flowers are more decorative. Watching the cherry blossoms slowly spread out in the water, this beautiful gesture can only be completely preserved when making pudding, because once the water is drained, this enchanting bloom will immediately lose its posture.