Cooking Steps

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   Step1:Main tools - electronic scale, powder screen, electric egg beater, flat bottom boiler, electric pottery stove, silica gel shovel, flower mounting bag, high temperature resistant fiberglass pad, flat bottom baking tray, high temperature resistant needle thermometer, timer, toothpick 1 oven (the demonstration uses a hot air circulation function oven without temperature difference. If the oven has temperature difference, it is recommended to use a high temperature resistant thermometer to accurately understand the temper of your oven Try macarone later

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   Step2:Preparation work - 1. Preparation work (here we make macaroni body first. The filling part is finally made separately) 1. Prepare two clean containers (no oil and water) 2. Prepare 66g egg white. Put it into the container just prepared. We only use egg white in this recipe. The yolk can be preserved to make biscuits. 3. Weigh the almond powder and sugar powder in the first part of the raw material into another container. Sift the powder for three times for standby.

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   Step3:4. Weigh 23g of water and 75g of sugar and put them into a pan for standby.

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   Step4:5. Weigh 15g of fine sugar for standby. 6. Cut the flower mounting bag and put it into the round mouth. Lay the fiber pad on the baking tray for standby

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   Step5:Hoo ~ finally come to say what to do. Come on. Add 33g egg white and 1g egg white powder to the mixture of almond powder and sugar powder (increase stability. No negligible

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   Step6:After that, use silica gel shovel to mix evenly without dry powder.

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   Step7:Use plastic wrap to seal.

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   Step8:Put the boiling pot with sugar and water on the electric pottery stove. Turn it to the first gear and heat it with the maximum heat.

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   Step9:Add 1g egg white powder to the other 33g egg white. Beat the egg beater at low speed until it is even without dry powder.

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    Step10:Add South Korean young granulated sugar into the egg white in three times - beat slowly after the first addition until the granulated sugar melts and then turn to high speed to beat to the fine bubble stat

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    Step11:Add sugar for the second time and beat it at a low speed until the sugar melts, then turn it to a high speed and beat it to wet foaming (the beater is hooked). If you need to tone, add a little toner / pigment to tone.

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    Step12:Write production step

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    Step13:Add sugar for the third time and beat it at a low speed until the sugar melts, then turn it to a high speed and beat it to dry foaming (the egg beater lifts the protein in a straight hook shape).

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    Step14:While beating the protein, observe the change of sugar water. Adjust the furnace temperature to avoid burning the sugar water. After the protein is packed, use a needle thermometer to reach into the middle of the sugar water to measure the water temperature. Generally, it is fired 11611

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