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化學(xué)配方數(shù)據(jù)庫(kù)
配方類型： BEVERAGES AND FOODS
配方說(shuō)明： Chocolate Meringue
配方組成： Water/10.04
C: Cocoa Powder 10-12/2.35
Cocoa Flavor/0.03
Egg Albumin (spray dried)/0.84
Icing Sugar/3.76
B: Sugar/50.19
Starch (wheat)/0.56
Water/16.74
Sugar (sanding)/13.95
A: "Hyfoama" CR (RY 11986)/0.98
Corn Syrup/0.56
配制方法： Mix the dry ingredients, add water, and beat at high speed to a stiff foam. Boil to 118C (224F), add to the stiff foam Part A and mix well. Mix the dry ingredients, add to the batch and mix in. Pipe into desired form and bake for 25 min at 160C (320F).

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