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Gummy glaze for decorating products
1 serving
Proteins are poured into utensils without fat traces, and sugar powder is added gradually, and citric acid is added at the end of whipping. They decorate the products with glaze, "planting" it from a pastry bag or paper cornet.
Proteins are poured into utensils without fat traces, and sugar powder is added gradually, and citric acid is added at the end of whipping. They decorate the products with glaze, "planting" it from a pastry bag or paper cornet.
protein - 169 g, sugar powder - 866 g, citric acid - 0.1 g
