Chapter 648 This Smells a Little Bit Sweet!

After observing the state of the egg whites and making sure that the egg whites had been completely beaten, Li Yi turned off the egg beater and picked up the turning head.

The stall owners stretched their necks to watch, and the cameraman also turned the lens over to take close-ups.

I saw that the meringue sticking to the turning head really stood upright as Li Yi said, and the tip would no longer droop.

"The state of this protein is relatively stable, it will not defoam easily, and its texture is relatively stable."

With that said, Li Yi picked up the egg white bowl, turned it over, and turned the egg white bowl over so that the bottom of the bowl was facing down.

Seeing this scene, the stall owners couldn't help but let out an exclamation.

But what is surprising is that the meringue in the basin sticks firmly to the basin and does not fall at all, as if gravity has lost its effect.

After staying for a few seconds, Li Yi put the basin back on the desk, and explained: "This meringue is already full of fine air bubbles, and these air bubbles are supporting each other, so as long as it's not long Time flies backwards, they won't fall."

Looking at the syrup pot that was still steaming on the stove, Li Yi took out two pieces of butter, cut 100 grams from one piece, and put it into a porcelain bowl together with the other piece. .

Afterwards, he took out another bag of peeled almond, weighed out 3500 grams, put it into the oven on the side together with the butter bowl, and heated it at a temperature of up and down 80°C.

After he finished his work, the water vapor above the syrup pot beside him had also faded.

Going forward to look at the thermometer, Li Yi asked the photographer to take a close-up shot: "It's around 125°C now, let's wait a little longer until it reaches 140°C before it can be used.

But remember, don't stir it to prevent anti-sand, just let it boil by itself. "

After a while, the temperature of the syrup in the pot reached 140°C.

After asking the photographer to take a close-up, Li Yi signaled to the stall owner: "Attention, now we're going to add the syrup to the meringue bit by bit to make meringue.

During this process, the syrup cannot be added all at once, otherwise a large pot of boiling syrup will be added to the meringue, and the meringue will definitely defoam and become syrupy and useless.

So we have to add little by little.

Since it needs to be added a little bit, the temperature of the syrup cannot be lowered, so it should be simmered with a small fire. "

With that said, Li Yi turned off the fire, then picked up the syrup pot with one hand, and poured some syrup into the egg white bowl.

After quickly putting the syrup pot back, Li Yi picked up the egg beater and started stirring quickly.

"Every time you add syrup, you have to stir the syrup and protein evenly, otherwise the texture of the meringue will be uneven and the taste will not be good."

While stirring the syrup and egg whites, Li Yi explained: "When pouring the syrup, it should be poured on top of the meringue, and the syrup should not come into contact with the edge of the basin, or the bottom of the egg beater, otherwise it will cool down and solidify quickly, affecting the egg whites. Taste."

As Li Yi added the syrup again and again, the meringue in the basin that was already full to the mouth of the basin gradually disappeared, and the color became slightly yellowish.

Soon, the syrup was poured out, and the meringue gave off a sweet and greasy aroma.

Ding!

The oven also issued a reminder at this time, and the baking time set by Li Yi had arrived.

He took out the porcelain bowl from it, and the butter in the bowl had already melted into a golden yellow liquid.

"The same goes for the butter, add it in batches and mix everything well."

Li Yi used the same method to beat the butter into the meringue.

After the butter was stirred evenly, the color of the meringue became more and more bright yellow, and it exuded a unique aroma of butter.

Putting the egg beater aside, he took out two bags of whole milk powder and showed it to the stall owner: "This is whole milk powder, a bag of two catties, add two bags, that is, 2000 grams, it will Add more milk flavor to meringue."

As he said that, he poured all the milk powder into the basin and stirred it with a silicone spatula.

Affected by syrup and butter, the temperature of meringue is still not low.

Affected by syrup and butter, the temperature of meringue is still not low.

After the milk powder is mixed in, a rich milky fragrance gradually permeates.

Smelling this fragrance, Secretary Yan's youngest son raised his finger to Li Yi's side, raised his head and shouted at his mother: "Big White Rabbit Toffee!"

His childish words made everyone around laugh, but everyone thought the same as him, this smell really smelled like milk candy.

After stirring the milk powder evenly, Li Yi took the roasted almond and poured it into the basin.

Then, he took out two bags of biscuits, a total of 1000 grams, and poured them into the basin.

With so many materials going in together, it is already difficult to mix with a spatula.

So Li Yi put on rubber food gloves, and began to stir with his hands.

As he stirred, the meringue, almonds, and biscuits gradually mixed together.

After the protein sugar gradually cooled, the syrup hardened, and its hardness gradually increased.

After feeling that it was gradually hardening, Li Yi asked Wu Lei to bring four trays, put glutinous rice paper on top, divided the sugar in the basin into several trays, covered the sugar with glutinous rice paper, and rolled it out with a rolling pin. stand up.

Letting Wu Lei roll it, Li Yi took out the unused meat floss yesterday and put it in a basin.

After crushing all the steamed egg yolks and putting them into the basin, Li Yi took out another bag of roasted seaweed, chopped it with a knife, and mixed it into the meat floss.

Wu Lei had already rolled out a piece of crispy candy. After Li Yi took it, he lifted the glutinous rice paper and spread egg yolk floss on both sides of the crispy candy, letting Wu Lei continue to roll it flat.

The meat floss was heated by the residual temperature of the halva, and it wafted out together with the aroma of milk.

Smelling this scent, even Wu Lei couldn't help but his Adam's apple twitched.

The aroma of milk mixed with the aroma of meat floss and salted egg yolk, this smell is a bit sweet!

After covering the four pieces of halva with egg yolk and meat floss one by one, Li Yi asked Wu Lei to carry the tray to the refrigerator for quick freezing.

The halva is still warm, so the texture is still a little soft, not crisp enough.

When its temperature is lowered, the taste will be more crispy and delicious.

Watching Wu Lei send the tray into the refrigerator, Secretary Yan's youngest son raised his head and acted like a baby: "Mom, I want to eat that, it smells so good!"

Secretary Yan was a little embarrassed, and lowered her head to coax him: "That's too hot, put it in the refrigerator for a while before eating, okay?"

"Um."

The youngest son nodded, but he was still staring at the refrigerator, sucking his fingers.

Seeing his greedy look, Li Yi joked with a smile: "I'll cut you the biggest piece later, okay?"

"good!"

The little guy suddenly became happy, and stretched out his hand: "I want this big one!"

Everyone was amused by him, and the accompanying staff immediately seized the opportunity, raised their cameras, and snapped a photo.

Now that I’m back, I’ll post an article with material.

Putting all the materials on the table aside, Li Yi took a pot of steamed egg yolks and put them on the table.

Afterwards, he took a basin and signaled: "Okay, pay attention to the next recipe of [Anti-Sand Salted Egg Yolk]. The key to it is the batter."

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