Cooking Steps

1. 

   Step1:Put 30g Badan wood kernel and 15g white sugar into blende

2. 

   Step2:Stir until the almond is in coarse granule

3. 

   Step3:Pour the mixture into a clean container. Add another yol

4. 

   Step4:Mix the yolk and mix well. Pour in honey and vanill

5. 

   Step5:Keep stirring. Set asid

6. 

   Step6:5g of sugar in 35g of protei

7. 

   Step7:Beat to wet foamin

8. 

   Step8:Spoon half the protein cream into step

9. 

   Step9:Mix well and pour in the other hal

10. 

    Step10:Stir evenl

11. 

    Step11:10g black chocolate melts in hot water in advance. Pour into i

12. 

    Step12:Stir evenly (at this time, chocolate will solidify into small particles. It's ok because of the cold weather. Now the room temperature in Shanghai is about 7 degrees. It's still raining outside. It's cold and wet_ í｡)

13. 

    Step13:Take out the tarts directly from the freezer. Fill in the filling. Bake in the oven at 190 ℃ for 10min. Then adjust to 170 ℃ for 20min

14. 

    Step14:Bake and set asid

15. 

    Step15:Pour 15g of water into 30g of mil

16. 

    Step16:Heat the mixture of milk and malt to about 40 ℃ in hot wate

17. 

    Step17:Then pour it into the previously melted black Qiao solutio

18. 

    Step18:Mix wel

19. 

    Step19:Put it into a flower mounting bag. Squeeze the shape you like on the tart

20. 

    Step20:At last, sprinkle the grated Pada

21. 

    Step21:Finished produc