Cooking Steps

1. 

   Step1:Mix sugar powder and almond powder. You don't need to sift the almond powder you bought. If you want to sift it, you need to sift it with sugar powde

2. 

   Step2:Pour 23 grams of egg white into the mixed sugar powder and almond powde

3. 

   Step3:Mix the three materials evenl

4. 

   Step4:Add a little pigment to the material of the protein cream and beat until it is hard to bubble. It's better to beat it with a silica gel cup. The egg white is too little. It's not easy to beat if the basin is too big

5. 

   Step5:At the same time as the egg white cream, start boiling the sugar water. Cook it to 116120 degrees

6. 

   Step6:Slowly add the boiled sugar water into the protein cream in several times, and continue to beat the protein cream to the state as shown in the figure

7. 

   Step7:Add the egg white cream to the mixed almond paste in three times. The first two times are simply and roughly mixed

8. 

   Step8:After the third addition, stir gentl

9. 

   Step9:The mixed paste should be like a smooth ribbo

10. 

    Step10:Pour it into biaohuad

11. 

    Step11:Squeeze in turn. I printed a circle of 3.5cm and put it under the oilpaper. Take it away after squeezing

12. 

    Step12:The next step is to dry the skin. I put it in the oven with the function of wind oven. It's OK to ferment at 35 ℃ for 20 minutes. I'm lazy. The air is not in place. It's a bit cracked when baking

13. 

    Step13:Preheat the oven to 165 degrees. Bake for about 15 minutes

14. 

    Step14:Squeeze your favorite sandwich. Beautiful macarone will do