Egg Albumin/1 lb Add this and cook to 230'F "Sweetose"/35 lb Vanilla/To suit Water/3 lb Water/8 lb Confectioners Starch/1 lb "Sweetose"/10 lb
配制方法:
Remove from the heat and add the hot syrup gradually to the mass while beating at medium speed. Continue to beat until the desired consistency is obtained. Just before finishing, add the vanilla and mix in well. Pack into containers at once while still warm. Use a high-grade egg albumin, either crystalline or powdered, and dissolve thoroughly before using. Keep the machine and ingredients free from fats at all times. Add the hot "Sweetose," immediately after removing from the heat, to the beaten meringue in a steady stream. Adjust the flow of hot syrup so that the temperature of the mix will be about 165'F after all of the syrup has been incorporated. An 80-qt bowl is required for the given batch.
地址：山东省烟台市开发区南昌大街48号
