1. Weigh the protein and put it in the refrigerator for about 5 minutes. Put water, fine sugar and salt in a small pot and boil the syrup over medium heat.

2. When the syrup is boiled to 11 degrees, take the protein out of the refrigerator and add sugar for three times until it is hard to foam. Don't stop in the middle, or the protein will defoam.

3. Beat the egg whites first, and beat them in the same direction with chopsticks or an egg beater. The containers for egg whites should not contain water, oil and yolk. Add sugar 2-3 times after the egg whites are foamed. If sugar is added at one time, the killing time will be prolonged and the tissue will be denser.

4. After the sugar is added, continue to beat until it is smooth and white, and the end of the hook is curved. At this time, it is wet foaming, and it will be distributed in about 7 minutes.

5. After wet foaming, continue to beat until the grain is more obvious, smooth and white, and the hooked end is firm. At this time, it is dry foaming, and it is distributed at about 9: , which is the best state for Qifeng cake protein.

6. This protein cream is just over-hair, cotton-like and dull, and it is not easy to mix with batter.

7. Turn off the heat when the syrup boils to 12 degrees, and turn on the eggbeater at the highest speed. Pour the syrup into the meringue, while pouring the syrup, and send it away. When the hand is warm, it is not hot to touch the egg bowl.

8. Weigh 25g of whipped cream, add 5g of marshmallows, turn the whisk on high speed to beat, and when it is almost finished, turn it to low speed to eliminate bubbles.

9. The whipped marshmallow cream is light in taste and very stable, so it is not easy to be overdone.