Cooking Steps

1. 

   Step1:How to make raspberry mud - half a box (about 250g) of defrosted raspberry is used to make mud. Put it on a sieve and let it drip slowly. About 180g of raspberry mud can be obtained in half an hour. Of course, puree can also be used directl

2. 

   Step2:Macarone's Almond TPT method - almond TPT (the ratio of almond and sugar powder 1-1). Grind the blender for half a minute. Caramel macarone-66g almond TPT was screened. 22G aged protein 22G sugar and a drop of superior pigment. The melted butter was added with caramel sauce. See another recipe HTTP for details-// www.douguo.com/cookbook/80919.html

3. 

   Step3:Whipping cream method used in the recipe - 500ml light cream 25g sugar. Beat to 6 and distribut

4. 

   Step4:Buttermilk jelly-1.2g fish fillet in cold wate

5. 

   Step5:55g cheese. Add a little water in the pan and stir until smooth. Add fish film and stir. Cool slightl

6. 

   Step6:Take 24g of cream beaten to 6. Continue beating to the whole hair. Add to the chees

7. 

   Step7:23g protein, 8g sugar and 1 drop lemon juice. Whisk to sharp corners. Add to cream cheese past

8. 

   Step8:Find a suitable mold. Refrigerate for 1 hour and take ou

9. 

   Step9:Raspberry jelly - (liquid fish fillet = 500-9) 5.4G fish fillet foam cold water reductio

10. 

    Step10:200g water 30g sugar 40g raspberry puree 20g cherry wine (the original recipe is wine). Boil. Add fish film and sti

11. 

    Step11:Filter after coolin

12. 

    Step12:Raspberry is lack of juice - 20g raspberry mud, 20g water, 10g sugar and proper amount of raw meal (I suspect that Japanese raw meal is transparent and similar to pueraria powder). Boil and coo

13. 

    Step13:Assembly - Raspberry jelly and cream together. Put a few raspberries (I only have frozen ones). Refrigerate. After freezing, drizzle with underjuice

14. 

    Step14:Decoration - the book has thin lotus leaves. I put white chocolate decoration and caramel macarone to cover my ugliness