Cooking Steps

1. 

   Step1:Cover and refrigerate the egg white with a film. Prick holes in the film with a sharp knife point. Wake up a few days in advance (the best week). Then they will be fully liquefied and no longer elastic.

2. 

   Step2:Sift the cocoa powder, sugar powder and almond powder.

3. 

   Step3:Beat the protein and sugar in hot water until the sugar melts. Heat to 55 degrees. Remove and beat (I can only beat until wet).

4. 

   Step4:Mix in the mixture of cocoa powder, almond powder and sugar powder. After the powder fusion disappears, spread out the batter as if it were spread on the inner wall of the basin. Make the protein foam consistent. Repeat this 15 times. This is called macaronnage. If it is less than 10 times, the surface of the finished product will not be glossy, and it will cause surface cracking; if it is more than 20 times, the surface of the finished product will flash oil. Stir the batter to a downflow and a bit glossy.

5. 

   Step5:Pour the batter into the mounting bag. Extrude evenly on the silica gel pad. Arrange the batter at a distance of 2cm. The beginning size is like Hershey Chocolate. Tap the bottom of the baking pan with your palm to make the surface smooth.

6. 

   Step6:Put it on the vent and dry it to the surface without sticking hands. This batter is very dry. I didn't add protein dilution when making macaronnage, so it took a little effort to flatten it. But the surface dried very fast. It was about room temperatur

7. 

   Step7:Preheat the oven to 160 degrees. Bake in the middle layer for 4 minutes first. Turn the pan around, move it to the middle and lower layer, and bake for 4 minutes. After baking, directly put it in the pan to cool. (I made a smaller one this time. There are 30 pieces of 27.5 * 27.5 cushions, so the baking time is shorter than before.).