Cooking Steps

1. 

   Step1:45g of fine sugar + 2.5G of coffee powder are beaten into powder by the blender and sieved twice. Beat the almond powder with the blender for 5 seconds (not too long. Just a few seconds). Sift once. Then mix.

2. 

   Step2:Add a little sugar to the protein and beat until it bubbles. Then add sugar three times and beat to 9 for distribution. Use low speed all the time.

3. 

   Step3:Add the powder twice. Mix until it shows a satin ribbon. (I want a smooth surface. It's a little long. But I can't mix it until the batter is too thin

4. 

   Step4:Put the batter into the squeezing bag with a round squeezing mouth. Extrude the macarone with a diameter of about 3.5cm.

5. 

   Step5:The makaron crust in the hill is very slow. I dry it in a meggith oven. I use the fermentation function of the oven + hot air. The temperature of the oven is adjusted to 100 ℃. It takes about 30 minutes. In the middle, I need to open the oven door to cool the heat. I also need to constantly change the position of the baking pan. I also need to insert two baking pans below.

6. 

   Step6:The other oven will be preheated as soon as the shell is fast crusted. When the temperature reaches 180 ℃, send macarone in. Turn on the hot air function. Bake the middle layer for 3 minutes and get out of the skirt. Open the oven door for heat dissipation. Adjust the temperature to 130 ℃ and continue to bake for 8 minutes. The lowest layer.

7. 

   Step7:Coffee cream sauce - heat the pot to 118 degrees with water, sugar and water.

8. 

   Step8:Pour it into a stiff bowl with the yolk and the whole egg. Make whipping cream. 3. Heat up to 82 ℃ with hot water, then leave the fire and send away the bubbles.

9. 

   Step9:Soften the butter. Mix in 3 times. Add the coffee.