Raw glaze (in №68, 122, 197)
Egg whites, with the gradual addition of refined powder, are whipped in a beating machine at low speed until a homogeneous mass is obtained. At the end of the beat, add citric acid.
Egg whites, with the gradual addition of refined powder, are whipped in a beating machine at low speed until a homogeneous mass is obtained. At the end of the beat, add citric acid.