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 lifted his head up.

The stall owners craned their necks to watch, and the cameraman also turned the camera over and took close-ups.

I saw that the meringue sticking on the head was really like what Li Yi said, it became erect, and the tip would not sag.

"The state of this protein is relatively stable, it will not be easily defoamed, and the texture is relatively stable."

As he spoke, Li Yi picked up the protein basin, directly flipped it over, and turned the protein basin over, so that the bottom of the protein basin was facing down.

Seeing this scene, the stall owners at the scene couldn't help but exclaim in unison.

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 bubbles, and these bubbles are supported by each other, so as long as it is not inverted for a long time, they will not fall." ”

Glancing at the syrup pot on the stove next to him, Li Yi took out two pieces of butter of one pound, cut 100 grams from one of them, and put it into a porcelain bowl with the other.

He then took out a bag of peeled almonds, weighed out 3,500 grams, put them in the oven next to him with a butter bowl, and heated them up and down at 80°C.

By the time he was done, the water vapor above the syrup pot next to him had faded.

Stepping forward and glancing at the thermometer, Li Yi asked the photographer to get closer and take a close-up: "It's about 125 °C now, let's wait a little longer, and wait until it boils to 140 °C and it can be used."

But remember, it is better not to stir it, to prevent back-sand, and let it boil on its own. ”

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 at the scene: "Attention, now you have to add the syrup to the meringue little by little to make meringue."

In this process, the syrup cannot be added at one time, otherwise a large pot of hot syrup will be added to the meringue, and the meringue will definitely defoam and become syrupy and will not be usable.

So let's add it little by little.

Since you have to add it little by little, the temperature of the syrup cannot be lowered, so it should be simmered over low heat. ”

As he spoke, Li Yiguan turned off the fire, and then picked up the syrup pot with one hand and poured some syrup into the protein bowl.

Quickly put the syrup pot back, Li Yi picked up the whisk and stirred it quickly.

"Every time you put syrup, you have to stir the syrup and egg whites evenly, otherwise the texture of the protein sugar will be uneven and the taste will not be good."

Li Yi explained while stirring the syrup and egg whites: "When pouring the syrup, pour it on top of the meringue, and don't let the syrup come into contact with the edge of the basin wall and the bottom of the whisk, otherwise it will quickly cool down and solidify, affecting the taste." ”

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

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

Bite!

The oven also made a reminder at this time, and the baking time set by Li Yi was up.

Out of it came the porcelain bowl, the butter in which had melted into a golden liquid state.

"It's the same with butter, add it in batches and mix it all well."

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

When the butter is stirred, the color of the meringue becomes more and more vivid, and it also exudes a unique aroma of butter.

Putting the whisk 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 of packaging, plus two bags, that is, 2000 grams, it will add more milky flavor to the meringue." ”

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

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

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

After the milk powder is mixed in, a rich milky aroma gradually spreads.

Smelling this aroma, Secretary Yan's youngest son raised his hand and pointed to Li Yi's side, raised his head and shouted at his mother: "White Rabbit Milk Candy!" ”

His childish words made everyone around him laugh, but everyone thought the same thing, and the smell did smell like toffee.

After stirring the milk powder evenly, Li Yi took the baked almonds and poured them into the basin.

Then, he took out two more bags of biscuits, a total of 1,000 grams, and poured them into the basin.

With so many ingredients going down together, it's hard to mix with a spatula.

So Li Yi put on rubber food gloves and tossed them up.

As he tossed, the meringue was gradually mixed with almonds and biscuits.

As the meringue gradually cools, the syrup hardens and its hardness gradually increases.

After feeling that it was starting to harden gradually, 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 it with glutinous rice paper, and rolled it out with a rolling pin.

Let Wu Lei roll it, Li Yi took out the meat floss that was not used up yesterday and put it in a basin.

After crushing all the steamed egg yolks and putting them in 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 halva, and after Li Yi took it, he opened the glutinous rice paper and spread the egg yolk and meat floss on both sides of the halva, so that Wu Lei continued to roll it out.

The meat floss is heated by the residual temperature of the halva and wafts out with the milky aroma.

Smelling this smell, even Wu Lei couldn't help but feel his Adam's apple stir.

The milky aroma is mixed with the aroma of meat rosin and salted egg yolk, and this smell is a bit top-notch!

After covering the four pieces of halva with egg yolk and meat floss in turn, Li Yi asked Wu Lei to take the tray and send it to the refrigerator for quick freezing.

The halva still has residual warmth, so the texture is still a little soft and not crispy enough.

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

Seeing Wu Lei send the tray into the refrigerator, Secretary Yan's youngest son raised his head and coquettishly: "Mom, I want to eat that, that one is so fragrant!" ”

Secretary Yan was a little embarrassed, and lowered his head to coax him: "That one is too hot, put it in the refrigerator and eat it again, okay?" ”

"Hmm."

The youngest son nodded, but his eyes were still staring at the refrigerator, sucking his fingers.

Looking at his greedy look, Li Yi smiled and quipped: "Will I cut the biggest piece for you later?" ”

"Good!"

The little guy suddenly became happy and stretched out his hand: "I want such a big one!" ”

Everyone was amused by him, and the staff accompanying him immediately seized the opportunity, raised the camera, and clicked to take a photo.

After I go back, I can be regarded as having material for posting.

After receiving all the materials on the desk, Li Yi took a pot of steamed egg yolks and put them on the desk.

Then, he took a basin and signaled: "Okay, pay attention to the following [anti-sand salted egg yolk], the key to it is the batter." ”

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(End of chapter)