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。
基于16个网页-相关网页
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.
应用推荐