配方类型:

FOOD PRODUCTS

配方说明:

Meringue Stabilizer (Hot Process)

配方组成:

Stabilizer/2-2.5 oz
Procedur
Agar Agar/7-15
"Starbake"-100, Powdered/15
Cellulose Gum, CMC-7HSP/15
1. Egg Whites/1 qt
Whip to soft peak.
2. Sugar/2.5 lb
Dextrose/55-63
Water/1.5 qt

配制方法:

Heat to boiling. Slowly stream into egg whites. Whip to desired consistency at medium speed.