Cooking Steps

1. 

   Step1:(the main material is used for cake skin) mix 50 g of almond powder and sugar powder and sift them. Add 20 g of protein and proper amount of pigment and mix wel

2. 

   Step2:Beat 20g protein to dry foamin

3. 

   Step3:Heat water and 50g sugar powder to 120 ℃ with low hea

4. 

   Step4:Add hot sugar water to the whipped egg white. Stir it quickly with an egg beater to make a glossy and elastic egg white cream

5. 

   Step5:Add the protein cream into the batter in three times. Press the first two times quickly. Turn the third time

6. 

   Step6:After mixing, put the batter into the flower mounting bag. Round the baking paper

7. 

   Step7:Dry until the skin is not touched. There is a hard shell

8. 

   Step8:Preheat oven to 160 ℃. Heat up and down. Lower and middle layers. 12 minute

9. 

   Step9:Mixed with colorful stuffing and macadamia nut