Cooking Steps

1. 

   Step1:Sift and mix the sugar powder and almond powder.

2. 

   Step2:Put the protein and protein powder into the basin. Stir at high speed until foaming.

3. 

   Step3:In step 2, add white granulated sugar in several times.

4. 

   Step4:Continue to stir until the cream is fully foamed to a peak.

5. 

   Step5:Sift the caramel powder into step 4. Add step 1 and mix gently with a scraper. Mix the batter in a press mixing way until the batter is thick, smooth and glossy.

6. 

   Step6:Put the batter into the flower mounting bag with a round flower mounting mouth with a diameter of 1cm. Evenly squeeze it into the baking tray with high-temperature cloth. It is in diameter 3.5cm The circle of.

7. 

   Step7:Bake at 170 / 120 ℃ for about 10 minutes. When the skirt appears, change the temperature to 120 / 170 ℃ for about 5 minutes.