脆顶蛋白制作: 1 打蛋盆里放入4个蛋白,高速打发直至起粗泡,继续搅打,一边慢慢倒入糖,直到打发到硬性发泡(stiff peaks form),大概需要7、8分钟 2 倒入榛子仁,筛入玉米淀粉,榛子粉,拌匀即可。
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内存增强舒适性发泡中底。
要不然打至快湿性发泡时开始加入砂糖,这时蛋白体积差不多有原来的4倍多了。
Otherwise, start adding it gradually just before they form soft peaks, when egg whites have been whipped to at least four times their original volume.
其复制的完美性:纸板和每一个微小的颗粒,构成了发泡胶波纹的每一个细节,都必须使用雕刻。
It's perfection in replication: every wave of corrugation in the cardboard and every tiny pellet that makes up the styrofoam, had to be carved.
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