| 摘要 |
A procedure, e.g. for making 'floating islands', comprises mixing: sugar (180-250 g), egg whites (500 g) and where necessary flavouring such as vanilla essence, and tragacanth gum, and then beating until stiff, smooth and shiny. The beaten mixture is moulded with the aid of a plastic cone and cooked in a microwave so that it reaches a minimum temperature of 85 deg C and a maximum of 90 deg C. Its outer surface is then browned with a culinary blow-lamp to give it a pleasant aspect and to protect it from the air, and it can be frozen until required for use. |
