First, yogurt protein dissolves beans
Ingredients: 25g milk powder, 2 egg whites, 30g yogurt, corn starch 10g, sugar powder 10g.
Practice:
1, milk powder and corn starch are sieved, poured into yogurt taken out of the refrigerator, and stirred evenly for later use.
2. Beat the egg whites, add powdered sugar, beat them to a hard foaming state, and stir them evenly with the yogurt mixture.
3. Put it into a paper bag, extrude the shape, put it into a preheated oven at 100 degree, and bake for 50~60 minutes until the surface is slightly yellow.
Second, protein sugar
Ingredients: 30g protein, 30g fine sugar, 4g whole milk powder, 3g corn starch and a few drops of lemon juice.
Practice:
1, egg whites with fine sugar and lemon juice, hard to send. Sift the milk powder and corn starch into the egg white cream, and stir evenly with a silicone scraper.
2. Put a mounting nozzle on the cut mouth of the mounting bag, then put the mounting belt into the cup and put it into the custard. Spread oiled paper on the baking tray and squeeze the custard evenly into the baking tray.
3. Use an electric oven, preheat at 100 degrees for 5 minutes, insert the baking tray into the middle and lower shelves, bake for 40-45 minutes, and finally simmer for 5 minutes with the remaining temperature to get out of the oven.
Third, double skin milk
Ingredients: 200g pure milk, 70g egg white, 20-30g sugar.
Practice:
1, protein two break up, don't have big lumps.
2. Add 200g milk and 25g sugar and mix well.
3. After mixing, filter the egg milk with a sieve to remove the protein that has not been broken.
4. Put them into glass bottles or bowls, cover them with plastic wrap or tin foil to prevent water vapor from entering, and let them stand for a while to remove bubbles. 5. Boil the water, steam over low heat in water for 10 minute, and stew for five minutes.