烘焙
由 CookWhatHK0 次收藏
脆脆的蛋白糖把蛋白加入熱糖漿打成挺身蛋白霜，調成黃、粉紅、紫三色，唧好後慢焗至酥脆。
蛋白加入鹽和幾滴白醋。
Add salt and a few drops of white vinegar to the egg whites.
廚師機開5檔打至粗泡狀態，加入一半的幼砂糖1。
Run the stand mixer on speed 5 to a coarse foam, then add half of caster sugar #1.
打至細膩泡沫時加入餘下的幼砂糖1，轉6檔繼續打發。
When the foam turns fine, add the rest of caster sugar #1 and continue whipping on speed 6.
小煲加入幼砂糖2和礦泉水，放煤氣爐上中火加熱，架上溫度計，探針插在糖水中層，煮到118度熄火。
In a saucepan, combine caster sugar #2 and mineral water over medium heat, set a thermometer with its tip in the middle of the syrup, and cook to 118C before turning off the heat.
最後打發到直立的小尖角狀態。
Whip the whites finally to small, upright stiff peaks.
盆中的狀態。
The consistency in the bowl.
廚師機開6檔把蛋白高速打發，分三至四次把糖水倒入蛋白中。
Whip the whites on speed 6 and pour in the hot syrup in three or four additions.
打發至明顯感到阻力，蛋白呈細滑如油漆的狀態，提起打蛋頭呈直立尖角即可。把打好的蛋白霜平均分成三份，分別加入三種食用色素。
Beat until you clearly feel resistance and the meringue looks smooth and paint-like, lifting into upright stiff peaks. Divide it into three portions and colour each with a different food colouring.
第一份加入黃色色素，翻拌均勻。
Fold yellow colouring into the first portion until even.
第二份加入粉紅色色素，翻拌均勻。
Fold pink colouring into the second portion until even.
第三份加入紫色色素，翻拌均勻。
Fold purple colouring into the third portion until even.
把三種顏色的蛋白霜以疊層方式裝入唧袋。
Layer the three coloured meringues together into one piping bag.
焗盤鋪上油紙，唧出想要的花型。
Line a baking tray with parchment and pipe the shapes you like.
焗爐上下火100度預熱，焗約3小時。
Preheat the oven to 100C top and bottom and bake for about three hours.
出爐後能輕鬆從油紙上取下就代表焗好了，花紋立體，顏色非常漂亮！
They are done when they lift easily off the parchment, with crisp raised swirls and lovely colours!
