Cooking Steps

1. 

   Step1:Add 16g protein to the sifted almond powder and sugar powder to mix TPT.

2. 

   Step2:Add 1 small fingertip protein powder and a little purple color powder to 16 grams of protein. Beat until dry. Boil the mixture of 37 grams of sugar and 12 grams of water in a small milk pot to 116 degrees. Pour into a silica gel cup filled with protein. Beat the protein to viscosity at high speed.

3. 

   Step3:Add the protein into the paste of step 1 in three times. Press, mix and spread evenly. Add the protein for the last time. Mix gently.

4. 

   Step4:The protein paste falls in a ribbon.

5. 

   Step5:Use the mounting bag to form a circle on the silicone pad. Shake the pan with your hand at the bottom of the pan. Shake out the bubbles. Obvious. Pick it out with a toothpick. If the batter is in a proper state, there will not be too many bubbles. Otherwise, the batter is too thin. Dry until it doesn't stick. The time should be around 2030 minutes.

6. 

   Step6:Preheat the oven to 160 degrees. Put the baking tray in the second to last layer. Adjust the temperature to 140 degrees. Bake for 1416 minutes.

7. 

   Step7:Take it out and let it cool. Remove macarone from the plate.

8. 

   Step8:This is the apple jam of Liang Shi. It's a healthy and delicious jam on a big scale.

9. 

   Step9:I made cheese sauce, which is to melt the cream cheese, butter, fresh milk and sugar powder in the auxiliary materials together with heat insulation. Beat them smoothly with the eggbeater. Then refrigerate them in the refrigerator until they can be mounted. Put them into the mounting bag and squeeze them on the pony. Then add the apple sauce.