Cocoa pastry (fun candy)

Cocoa pastry (fun candy)

Introduction:

"Listen to the name, do you think it's a biscuit? But it's sugar. When I heard its English Name: meringue kisses, I fell in love with it. Its crispy skin has a marshmallow like heart. It tastes like melting in the mouth. It's more memorable than chocolate with fragrant cocoa powder!! PS: the ingredients for this dessert need chocolate sauce. I have the recipe in my menu. "

Production steps:

Step 1: Material: the egg white in the picture is three eggs, one is not so many!!!

Step 2: add a few drops of lemon juice to the protein (if you have Tata powder, you can also add a little as a stabilizer), and beat at low speed.

Step 3: the protein presents coarse bubbles, add white granulated sugar in several times (n times), and beat it at medium speed.

Step 4: beat to dry foam, mount in flower bag

Step 5: preheat the oven for 100 degrees; on the baking plate covered with tin foil or oil paper, squeeze it into a plate shape from inside to outside, and the whole is in a small nest shape.

Place the pastry in the center of the oven for 30 minutes. Do not bake the pastry close to 100 degrees.

Step 7: bake at 100 ℃ for 90 minutes. After baking, put it in the oven for 30 minutes. When baking, try to put it in the center of the oven. Do not let the pastry too close to the heating tube. Then take it out and let it cool.

Step 8: take out the cold plate and sift in a little cocoa powder (anti sticky).

Step 9: sift a little cocoa powder into the surface, put the chocolate sauce into the flower mounting bag and squeeze it into the center of the pastry.

Step 10: decorate with fresh grapes.

Materials required:

Protein: 1

White granulated sugar: 35g

Lemon juice: right amount

Cocoa powder: moderate

Chocolate sauce: right amount

Grape: moderate

Note: 1. The original formula (3 eggs, 150g white granulated sugar) is suitable for large-scale ovens of foreign families, with a large amount and high sugar content. Most domestic small ovens do not have this ability, so I modified the formula to reduce the sugar intake (chocolate sauce also has sweetness). 2. Pastry is easy to color, baking try to put in the center of the oven, do not let the pastry too close to the heating tube. If the temperature is slightly higher or too close to the heating tube, the color of the finished product will not be white enough. 3. The amount of pastry baked in the original formula will be very large. If you bake in a small oven, it will take a lot of time. If you bake in one dish, the protein will be diluted. When you bake in the second dish, you need to stir it again (anyway, it is not recommended to use the original formula)-_ -#）。 4. Pastry is sugar, not biscuit, so it will soften and stick to hands when put in the air (this is the reason why I use cocoa powder), so please eat it as soon as possible. It's best to eat the freshly baked and cooled pastry!!! (* o *) 5. From egg white to pastry baking and preservation, you can't touch the oil. All containers must be free of oil and water. 6. Please allow me a piece of nonsense: it seems that there is something wrong with RP today. I have rewritten it five times. It's going to crash!! (@_ @~)

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet