關於 water paper texture ，我們在網路上蒐集到這些相關的討論、資訊與評價

PRODUCTS REVIEW - MOIA ELIXIRS

1. CBDerma-Repair® day cream

💡DETAILS: [Rejuvenating and brightening day cream: PARABEN free, PEG’s free, DIMETHICONE free, PHENOXYETHANOL free, PARAFFIN free, PETROLATUM free] Brightening and rejuvenating day cream. Remarkably effective at filling out wrinkles and smoothing the skin. Thanks to the unique recipe and the smart delivery method, the active substances get all the way through to deeper layers of the skin, where they restructure and fill out sagging skin contours, minimize the formation of wrinkles, and smooth out current wrinkles. The effects of argan stem cells are clinically proven to be the only ones to provably stimulate the renewal of stem cells and support the creation of collagen.

🔴MY REVIEW: This product is very suitable for people with eczema. I have used this product for about a month and feel that it’s a good helper for repairing damaged skin day and night. The product itself is moisturizing and not greasy. It can quickly relieve itching, improve redness and swelling, improve skin inflammation and rash, and improve the black marks, deep and dry skin left by eczema.

2. CBDerma-Repair® night cream

💡DETAILS: [Rejuvenating nourishing night cream: PARABEN free, PEG’s free, PHENOXYETHANOL free, PARAFFIN free, PETROLATUM free] Nourishing and rejuvenating night cream. Very effective for filling and smoothing the skin. Thanks to a unique formula and a clever way of absorption, the active substances reach the dermis layer, where they restructure and fill the permitted contours of the skin, minimize the formation of wrinkles and smooth out existing wrinkles. The effects of argan stem cells have been clinically proven. They are the only ones that have been shown to stimulate stem cell renewal and promote collagen production.

🔴MY REVIEW: The texture of the product is different from the general moisturizing night cream on the market. It is moisturizing and non-greasy. It is suitable for Asian humid weather. It melts into the skin with a light push and is quickly absorbed by the skin. It provides a soothing and long-lasting moisturizing effect for sensitive skin. Forms a protective barrier on the skin to reduce the influence of external irritation. I particularly like that the product formula does not contain alcohol and steroids. This night cream is suitable for different parts of the body and can be used every day. It can be used repeatedly on severe skin sensitive areas when necessary. At the same time, it can effectively improve itching and redness. It is definitely a good product to recommend.

3. CBDerma-Repair® nano-fiber mask

💡DETAILS: [Rejuvenates • Improves elasticity • Reduces wrinkle appearance: PARABEN free, SILICONE free, DIMETHICONE free, PHENOXYETHANOL free, PARAFFIN free, PETROLATUM free] Brightening CBDerma-Repair® nano-fiber mask is the only CBD nanofiber dry face mask in the world. A balanced complex of CBD, vitamin C, vitamin E, hyaluronic acid, and PHA (gluconolactone) provides the skin with the necessary substances for first-class nutrition. CBD activates skin receptors and actively supports cell regeneration processes. The mask moisturizes, has a strong antioxidant effect, promotes skin smoothing, and provides protection against excessive wrinkles.

🔴MY REVIEW: I really like this dry mask paper. The CBD formula from the Czech Republic can quickly and deeply nourish the skin and repair it intensively. Add my favorite essence to the mask paper and use a light massage technique to relieve dry skin problems. Provides a natural water-locking barrier. I like this mask so that my skin is firm, hydrated and moisturized for a long time.

4. CBDerma-Repair® Acne BioActive

💡DETAILS: [Regenerating cream CBD: PARABEN free, PEG's free, PHENOXYETHANOL free, PARAFFIN free, PETROLATUM free] Natural hypoallergenic CBD cream for problematic skin. A high percentage of active ingredients has been developed specifically for the fight and prevention of acne. The effective and balanced composition of the cream nourishes the skin, cleanses inflammatory areas, suppresses the symptoms of acne and restores the skin back to balance.

🔴MY REVIEW: Recently, I have eaten a lot of fried food and have some acne, and I just had the opportunity to try this product. I have used this product for about two weeks. The product can quickly relieve itching, redness and swelling, improve redness, sensitive skin, stabilize skin, improve new acne and dark particles, etc. The texture is transparent and easy to absorb, will not cause a burden on the skin, and make the skin soft. It is definitely a good helper to restrain acne and dark particles.

5. CBDerma-Repair® Atopic BioActive

💡DETAILS: [Regenerating cream CBD: PARABEN free, PEG's free, PHENOXYETHANOL free, PARAFFIN free, PETROLATUM free] Natural hypoallergenic CBD cream for problematic skin. A high percentage of active ingredients has been developed specifically for the fight and prevention of acne. The effective and balanced composition of the cream nourishes the skin, cleanses inflammatory areas, suppresses the symptoms of acne and restores the skin back to balance.

🔴MY REVIEW: This product formula effectively relieves long-term skin problems such as eczema, itching and redness of the skin. After using this product for nearly half a month, the product can strongly repair damaged skin, form a protective layer on the skin, resist external stimuli, so as to relieve dry itching, redness and other problems caused by sensitive skin, and gently moisturize the skin. After using it for a period of time, the product can brighten the complexion and make the skin shiny and elastic. Definitely recommend.

6. CBDerma-Repair® Supercharged BioActive

💡DETAILS: [Regenerating cream CBD: PARABEN free, PEG's free, DIMETHICONE free, PHENOXYETHANOL free, PARAFFIN free, PETROLATUM free] The Supercharged concentration of CBD hypoallergenic cream for problematic skin. A high percentage of active ingredients has been developed specifically for the fight and prevention of acne. The effective and balanced composition of the cream nourishes the skin, cleanses inflammatory areas, suppresses the symptoms of acne and restores the skin back to balance.

🔴MY REVIEW: This is definitely a magic product of this brand. An ointment has been able to relieve inflammation, repair and diminish imprinted eczema skin. This product can help soften the skin tissues, improve the thickness of the stratum corneum, and make the skin firm and smooth again. Reduce the burden on sensitive skin caused by excessive use of skin care products. I have used it for about a month, which effectively repairs damaged skin and stabilizes skin texture, reducing sudden skin problems.

📌Disclaimer: The above review is purely personal opinion. Not everyone likes what I like. Please note that what may work for me, may not work for anyone else. Results may vary from person to person, so please take this into consideration if you decide to try those products.

🔎OFFICIAL WEBSITE - https://www.moiaelixirs.com
🔎FACEBOOK - https://www.facebook.com/moiaelixirs/
🔎IG - @moiaelixirs

#moiaelixirs #ecofriendly #organicskincare #cleanbeauty #naturalformula #CzechRepublic #cbdskincare #vogueczehoslovakia #lovekakalovebeauty #hkbeauty #beautyblogger #kakablogs #kakalovekakalovelife #productreview #shoponline

Lai Yee's Kitchen - Rice Paper Chee Cheong Fun and rice paper crackers

Too much work to make your own Chee Cheong Fun at home or miss having Dim Sum? Here is a great tip I have learnt from @jeanabeanstudio today. It is fun and easy to make. Good try! Cheong fun (肠粉) is on the menu of every Dim Sum restaurant. Cheong fun has a light and soft texture, non-oily, and is served hot right from the steamer. You only need simple ingredients to make it, primarily a batter of rice flour and some shrimp and char siu, or served right with a savory sauce consisting of premier-grade soy sauce and some sugar. BUT if you do not have the right steamer or patience, you won't even bother to make it yourself. Try this Jean's way. Damn easy and works well for me. JUST use those Vietnamese's rice paper for spring rolls! I have even gone a little further by showing you what else you can use these rice papers besides making into spring rolls or cheong fun. My fillings are more like the Ipoh's style cheong fun. Ok Jom!

Ingredients for filling:
. 2 carrots, shredded
. 100g minced ginger
. 1 whole garlic, finely chopped
. 500g minced chicken
. 2 tbsp oyster sauce
. 1 tbsp soy sauce
. 2 tsp white pepper
. 1 tsp sesame oil
. Oil

For Cheong Fun:
. The cooked filling
. Rice papers
. 2 eggs, beaten
. 1 cup Chopped coriander or spring onions
. A bowl of hot water to soften the rice papers
. Oil for rolling the cheong fun
. Water

For Rice Paper Crackers :
. The cooked filling
. Oil for deep frying (must be super hot to achieve the best result)
. Rice papers

For Sweet Sauce :
. 5 tbsp Hoisin sauce
. 1 tbsp soy sauce
. 1 tbsp oyster sauce
. 1 tbsp minced garlic
. 1/2 tbsp minced ginger
. 1 tsp white pepper
. 1 tsp sesame oil
. 1/2 cup water

For Garnishing :
. Chopped Spring onions or coriander
. Fried Shallots
. Toasted sesame (it is good to have)

One filling, two ways of serving it. Fast, easy and appetizing meal for a weekend or a lazy day! Make sure you have really nice spicy sauce to drizzle over the crackers and cheong fun. I had my Mel's Kidnap Me Sauce on standby. I am happy! Thanks Jean for sharing, it works!

#melindalooi #melcooks #lalacooks #laiyeekitchen #cheongfun #cheecheongfun #ricepapers #fashionchef #dressupathome

過年知道大家都好想我較蒸糕，今次教大家椰汁年糕，我依個版本同傳統有小小唔同， 想知點整就記得睇了，記得交功課呀😁
高清版：https://youtu.be/9EWgIo9y6MQ

椰汁年糕
材料：
📌糯米粉225克
📌沾米粉37克
📌澄麵30克
📌片糖200克大约2片多小小(要弄碎些比较容易煮得溶)
📌水210克
📌椰奶120毫升
📌oil 30克
📌錫纸盆掃上油
📌鍚紙一張
📌紅棗一粒

做法：
1. 先用小火在210g 水中煮溶所有
片糖後, 待涼
2. 將三種麵粉全部一起過篩, 並可
混合在一起備用
3. 將(1)的糖水過篩, 如未涼攪幾下
来降温後才加入椰奶
4. 將(2)的麵粉中間整個洞, 將糖水
分多次慢慢加入及每次攪匀了再
加入另一次
5. 加油入粉漿内可用手動打蛋器或
攪拌機攪至粉漿平滑直至没有粉
粒
6. 讓攪匀的粉漿静止20分鐘(可以
幫助麵粉吸入水份)
7. 將粉漿再次撹匀,然後再過篩倒
入蒸盆, 蓋上錫紙
8. 用蒸爐100度蒸1至1.5小時視乎
粉漿厚度. 如用明火蒸, 大火滾
起後, 用中大火蒸. 注意⚠️不要
太猛火否則容易會有洞在年糕面
蒸完加一粒紅棗在中間, 完成!

肥媽 Maria Cordero
YouTube Live – January 26, 2021 Recipe English Version
Simplified Coconut Chinese New Year Cake (“Nian Gao”)
Flour Ingredients:
Glutinous rice flour - 225g
Wheat starch (“Teng Mein”) - 30g (or replace with cornflour)
Rice flour - 37g
These flours combination will not give you a sticky and hard texture. It will be soft, bouncy, and chewy the next day instead of hard and sticky.

If you wish the make the traditional version, just omit the wheat starch (“Teng Mein”) and rice flour from the recipe and the rest remain the same.

Sweetener ingredient:
Chinese dark brown sugar - 200g or about 2 slabs (break into small pieces so they melt faster)

Liquid ingredients:
Water - 210g
Coconut milk - 120g (for more intense coconut flavor you can use coconut cream)
Oil - 30g or about 2 ½ tbsp

Garnish ingredient:
Chinese red date

Other utensils:
Sifter
Spatula
Whisk
Stand mixer – optional
Balloon whisk - optional
Oiled steam proof pan for steaming
Toothpick
Foil paper or plate to cover the pan

Methods:
1. In a large mixing bowl, you MUST SIFT the glutinous flour, rice flour, wheat starch (“Teng Mein”) into the bowl and mix well. Make a hole in the center. Set aside. This is your flour mixture.

2. In a cooking pot, add in Chinese dark brown sugar pieces, water, and turn on LOW heat to melt the sugar. DO NOT use high heat because it will evaporate the water.

3. Once it starts to boil, TURN OFF the heat and keep stirring to speed up the melting process.

4. Pour the melted sugar through a sifter into a large bowl to make sure there are no hard lumps of sugar left and MUST let it stand to cool to room temperature before mixing with other ingredients. Keep stirring to speed up the cooling process.

5. Once it is almost cool, add in the coconut milk. Mix well. This is your liquid mixture.

6. Add ONLY about ¼ of a cup of the liquid mixture into the well of the flour mixture prepared in Step 1.

7. Mix well with a spatula until all the liquid is absorbed into the flour. Continue with the rest of the liquid mixture by adding about ¼ cup at a time into the flour mixture and mix well before adding the next ¼ cup of liquid mixture. Be patience. **DO NOT add all the liquid into the flour at once.**

8. Once all liquid mixture has been mixed in with the flour, give a final good mix with a whisk and making sure there is no dry flour left.

9. Add the oil and continue mixing with a whisk until the oil is well incorporated into the batter or you can use an electric stand mixer, attached with a balloon whisk, and mix until you get a smooth batter about 1 minute or so on low speed.

10. Leave the batter in the mixing bowl and let it sit and rest for about 20 minutes. This step is VERY IMPORTANT to let the flour absorbs all the liquid and moisture for even flavor and a better tasting cake. This step also replaces the traditional way of laborious kneading of the batter.

11. Preheat the steam oven to 100C (212F).

12. After 20 minutes, mix the batter again with a spatula because flour will fall to the bottom of the bowl again after a waiting period.

13. You MUST SIFT the batter again into a bowl. This will make sure you get a smooth cake after.

14. Pour the batter into an oiled steam proof pan. Flatten any bubbles on the top surface with a toothpick. Cover the pan with a foil paper or plate to prevent condensation drippings.

15. Steam for 1 hour to 1 ½ hour depending on the thickness of your batter in the pan. Prefer to over steam instead of under steam.

DO NOT steam on high heat to prevent bubbles formed on the top surface of your cake when done.

16. The cake is done when you stick a bamboo stick into the center of the cake and comes out clean.

17. Garnish with a red date by placing it in the center of the cake.

直前に炙って食べる、炙りチーズケーキを作りました。炙り加減によってレアチーズケーキだったりバスクチーズケーキだったり、いろんな種類のチーズケーキが見え隠れする新しい感覚のチーズケーキです。いずれにしても、ほの温かく、とろっとした食感をぜひ体験してみてください。
*レシピ*（14.5cmのセルクル 1個分）
ボトムを作ります
１．お好みのクッキー 70gを細かく砕く。
２．（1）に溶かした無塩バター 55gを入れ混ぜる。（私はバターが多過ぎたかなと思います。加減して減らしてみてください。）
３．オーブンペーパーを敷き込んだ型に（2）を敷き詰める。型は100円ショップ『セリア』で買いました。冷蔵庫で冷やしておきます。

レアチーズケーキ生地を作ります
４．水 45gに粉ゼラチン 15gを振り入れ、湿らせておく。
５．室温に戻しておいたクリームチーズ 200gをボウルに入れなめらかにする。
６．砂糖 60gを入れ混ぜる。
７．無糖ヨーグルト 100gを入れ混ぜる。
８．600wの電子レンジで（4）を30秒ほど加熱しゼラチンを溶かす。
９．（7）を混ぜながら（8）を加える。
１０．（9）を混ぜながらレモン汁 15gを加える。
１１．（3）に（10）を流し入れ、表面を平らにする。
１２．冷蔵庫で冷やし固める。

１３．型から取り出し、温めたナイフで切り分ける。
１４．表面にグラニュー糖を振りかけ、バーナーで炙る。
１５．でけた。
ほんのり温かく、とろっとそれでいて香ばしさもあって、うん、おいしいです。

#炙りチーズケーキ #チーズケーキ #炙り

I made a grilled cheesecake, which is eaten by grilling it just before serving.
It is a new type of cheesecake where you can see and hide various types of cheesecake, such as no-bake cheesecake and basque cheesecake, depending on how it is grilled.
I hope you will experience the warm, thick texture.

* Recipe * (for one 14.5 cm cercle)
Make the bottom.
1.Crush 70g of your favorite cookie into small pieces.
2.Add 55g of melted unsalted butter to (1) and mix.(I think there was too much butter. Try reducing it.)
3.Spread (2) on the mold with baking paper. I bought the mold at the 100-yen shop "Seria". Keep it chilled in the refrigerator.

Make no-bake cheesecake dough.
4.Sprinkle 15g of powdered gelatin into 45g of water and keep it moist.
5.Put 200g of cream cheese that has been warmed to room temperature in a bowl and make it smooth.
6.Add 60g of sugar and mix.
7.Add 100g of unsweetened yogurt and mix.
8.Heat (4) in a 600w microwave oven for about 30 seconds to dissolve the gelatin.
9.Add (8) while mixing (7).
10.Add 15g of lemon juice while mixing (9).
11.Pour (10) into (3) and flatten the surface.
12.Refrigerate and harden.

13.Remove from mold and cut with a warm knife.
14.Sprinkle granulated sugar on the surface and grill with a burner.
15.Done.

It's slightly warm, thick, and fragrant, and yes, it's delicious.

しっとりふわふわのチーズケーキに、ラムレーズンのアクセント。まるで有名店で売っているような、スフレチーズケーキはいかがですか？
おうちで再現しやすいよう、シンプルな工程で作ったレシピです。ぜひ作ってみてくださいね♫

スフレチーズケーキ
18cmパウンド型 1台分

材料：
クリームチーズ（室温に戻す）100g
卵黄 2個
薄力粉 30g
牛乳 40ml
レモン汁 大さじ1

卵白 2個分
砂糖 50g

レーズン 30g
ラム酒 大さじ2

作り方：
1. 型にサラダ油（分量外）を塗り、紙をしいておく。

2. レーズンを熱湯（分量外）に15分ほど浸したら水気を切って耐熱容器に入れ、ラム酒を加えて、600Wの電子レンジで30秒加熱する。完全に冷めたらペーパーでしっかりと水気を拭き取り、(1) の底に散らしておく。

3. オーブンは170℃に予熱しておく。

4. ボウルにクリームチーズを入れてゴムベラで練る。卵黄を1個ずつ加え、なめらかになるまで泡立て器でよく混ぜる。

5. 薄力粉をふるい入れ、粉気がなくなるまでよく混ぜる。

6. 牛乳とレモン汁を加えてよく混ぜたら、生地を裏ごしする。

7. 別のボウルに卵白を入れて、ハンドミキサーを使って高速で泡立てる。白っぽくなったら砂糖を3回に分けて入れ、ツノが立つくらいのしっかりとしたメレンゲになったら、ハンドミキサーを低速にして1分ほど混ぜ、気泡を安定させる。

8. メレンゲの1/3量を(6)で裏ごしした生地に入れ、泡立て器でよく混ぜてなじませる。

9. 残りのメレンゲを半量ずつ加え、ゴムベラでやさしく混ぜ合わせたら、(2) に流し入れる。深めの容器に入れて、型の半量程度の高さまで熱湯（分量外）を注ぎ入れる。

10. オーブンの温度を160℃に下げて20分焼く。その後、140℃で60分焼き、そのまま庫内に10分程度置いて冷ます。

11. 型から取り出して紙を外し、好みの大きさに切り分けたら、完成！

===

Here is what you'll need!

Fluffy cheesecake with rum raisins
Servings: 1 loaf pan (18cm)

INGREDIENTS
100g cream cheese (room temperature)
2 egg yolks
30g flour
40ml milk
1 tablespoon lemon juice

2 egg whites
50g sugar

30g raisins
2 tablespoons rum

PREPARATION
1. Grease a loaf pan thoroughly using vegetable oil. Line with parchment paper.

2. Soak raisins in the hot water for 15 minutes, then drain. Put raisin and rum in a heat-resistant dish and microwave for 30 seconds at 600W. When cooled, pat dry with kitchen paper. Line rum raisins on the bottom of the loaf pan.

3. Preheat oven to 335˚F (170˚C).

4. Knead cream cheese with a rubber spatula in a bowl. Add egg yolks (one at a time) and mix until smooth.

5. Sift flour into the bowl and mix well.

6. Add milk and lemon juice. Strain the batter throw a sieve for smooth texture.

7. Whisk egg whites in another bowl. Add sugar (3 separate times), whip to stiff peaks to make mélange.

8. Spoon 1/3 of mélange into the bowl and combine well.

9. Add rest of mélange (half at a time) into the bowl and mix to just combine. Pour into the loaf pan (2). Put the loaf pan in the large dish and pour hot water into the dish to cover the half of the loaf pan.

10. Lower the oven temperature to 320˚F (160˚C), then place the loaf pan to bake for 20 minutes. Bake another 60 minutes at 285˚F (140˚C). Leave it in the oven for 10 minutes.

11. Remove from the loaf pan. Slice to serve.

12.Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

しっとり濃厚ながら、粉が多めの配合でふんわり軽めの凹まないタイプのガトーショコラです
よりずっしり濃厚な凹むタイプはまた今度やります


ガトーショコラが凹むのは↓あたりが要因

・へこむ配合である(ふくらみ、それを支える粉類が少ない)
・中心に火が入っていない
・焼き上がり時の蒸気が生地を巻き込んでしぼむ

なのでココアパウダーを多めの配合し、生地を温かい状態に保ち、しっかりツヤのあるきめ細かいメレンゲを作って、焼き上がりに打ち付け蒸気を抜いてなるべく焼き縮みしないように作ります


同じガトーショコラでも食感や味わいが全然違うので、気分によって作り分けられるといいですね


【材料】
15cm
・チョコレート　45g
・生クリーム　45g
・バター　35g
・卵黄　2個分
・薄力粉　13g
・ココアパウダー　27g
・卵白　2個分
・グラニュー糖　67g

18cm
・チョコレート　67g
・生クリーム　67g
・バター　53g
・卵黄　3個分
・薄力粉　20g
・ココアパウダー　40g
・卵白　3個分
・グラニュー糖　100g

【準備】
・湯煎用のお湯を用意する(70～80℃程度)
・湯煎焼き用のお湯を用意する(80°程度)
・デコ型(丸いケーキ型)に敷き紙を敷き、底取れならアルミホイルで底を覆う
・薄力粉、ココアパウダーはふるって使う
・天板ごとオーブンを140°に予熱する

【作り方】
1.　ボウルにチョコレート・生クリーム・バターを入れて湯煎で溶かし混ぜ乳化させ、卵黄を加えて手早く混ぜる
2.　別のボウルに卵白を入れてハンドミキサーで泡立て、軽く泡立ったらグラニュー糖を3回に分けて加え、その都度ツヤが出て溶け込むまで泡立てる
3.　角がお辞儀するくらいまで泡立てたら低速に切り替えてキメを整え、きめ細かくツヤがあるしっかりしたメレンゲにする
4.　チョコの生地にメレンゲの1/3を加えて泡立て器orヘラでさっくりと混ぜ、混ざりきらないマーブル状の状態で薄力粉・ココアパウダーをふるい入れる
5.　同様にさっくりと混ぜ合わせ、粉っぽさがなくなったら残りのメレンゲをさらに2回に分けて加えさっくりと混ぜ合わせる
6.　最後にヘラで切り混ぜ生地を均一に整え完全に混ざったら、型紙を敷いたデコ型に流し入れ、竹串で数周ぐるぐるして生地の状態を均一にする
7.　140℃に予熱したオーブンで40分湯煎焼きし、焼き上がりすぐに数回落として蒸気を抜いて冷ます

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↓using translation software.

[Ingredients]
15 cm
・Chocolate 45 g
・45 g fresh cream
・35 g butter
・2 egg yolks
・13 g cake flour
・Cocoa powder 27 g
・2 egg whites
・67 g granulated sugar

18 cm
・Chocolate 67 g
・67 g fresh cream
・53 g butter
・3 egg yolks
・20 g cake flour
・Cocoa powder 40 g
・3 egg whites
・100 g granulated sugar

[Preparation]
・Prepare hot water for warming in hot water (about 70 ~ 80 ° C).
・Prepare hot water for warming in hot water (about 80 °).
・Cover a decorative mold (round cake mold) with baking paper. Cover the bottom with aluminum foil if you can remove the bottom.
・Sift weak flour and cocoa powder.
・Preheat the oven together with the baking sheet to 140 ° C.

[How to make]
1. Add chocolate, whipping cream and butter in a bowl and melt it over hot water. Let it emulsify then add egg yolk and quickly mix it.
2. Put the egg white in another bowl and whip it with a hand mixer. Add granulated sugar in 3 steps when it lightly bubbles. Whip it until it becomes glossy and melts each time you add it.
3. Whip it until the corners bow then switch it to low-speed to adjust the texture and make it into a fine and glossy firm meringue.
4. Add 1/3 of the meringue to the chocolate mixture and lightly mix it with a whisk or spatula. Sift in weak flour and cocoa powder while it is in a marble-like state that doesn't mix.
5. Mix it lightly in the same way. Add the rest of the meringue in 2 more steps when the powdery feel is gone and mix it lightly.
6. Finally, cut and mix it with a spatula. After it is mixed completely, pour it into a decoration mold covered with pattern paper. Use a bamboo skewer to turn it around several times to make the state of the dough even.
7.Bake it in the oven preheated to 140 ° C for 40 minutes over hot water. Drop it several times right after it finishes baking to release the steam then let it cool.