1, materials. 1 egg white, 47 grams of milk sugar, 5 grams of giardiniera, 47 grams of maltose, 21 grams of winter melon, 1 bag of corn starch, 3 grams of cocoa powder.

2, put the starch into the pan and fry, open a small fire, in the middle to keep stirring, never change color. Stir-fried starch into a baking dish, the egg washed, wrapped in plastic wrap, with a large head on one side, in the starch pressed out round a pit.

3, the same position pressure twice, so more solid.

4, fish film with water to soak soft.

5. Add 10 grams of sugar and a few drops of lemon juice to the egg whites.

6, whip until lifted with a straight hook (i.e. dry whip).

7: 37 grams of sugar, 47 grams of maltose, 21 grams of water into a non-stick saucepan, turn on the heat, cook until 118 degrees, slightly thickened, remove from the heat, and immediately add the softened fish fillets and stir well.

8. Pour the fish glue solution into the whipped egg whites.

9, high-speed whipping until you can see clear lines, the last is this state.

10, most of the marshmallow syrup into the laminating bag, some small points put the cocoa powder mix well, also into the laminating bag.

11, all loaded.

12, laminating bag cut a mouth, in a starch pit extrusion ball.

13, cocoa powder laminating bag cut a tiny mouth, draw four dots on the ball, a heart.

14, all painted, covered with the starch next to it.

15, put into the powder sieve, sieve off the starch, and so thoroughly dry, with a small brush to brush off the starch can be (this step can not be rushed, be sure to wait for the marshmallow to dry overnight).