Cooking Steps

1. 

   Step1:After mixing almond powder and sugar powder, sift twice.

2. 

   Step2:Add sugar to the protein in three times. Beat until it is hard to foam.

3. 

   Step3:Take half of the almond and sugar powder and pour them into the protein. Stir for a while. Then pour in the other half.

4. 

   Step4:Put in the flower mounting bag. Use 1cm round flower mounting mouth. Squeeze it on the baking tray. Take a few shots at the bottom of the baking pan. Shake out the bubbles. Some of the bubbles were broken with toothpicks. Place until there is a layer of soft skin. It can also be put into the oven to open the hot air circulation for 50 ℃. Until a layer of soft shell is formed. About 30 minutes.

5. 

   Step5:Preheat the oven at 180 ° C. turn it up to 130 ° C. turn it down to 150 ° C. for 18 minutes.

6. 

   Step6:Cream to boil. Add chocolate to melt

7. 

   Step7:Put it in a flower mounting bag. Refrigerate it until it is very thick.

8. 

   Step8:Paint the collar and bow tie with black edible pigment or black edible pigment pen.

9. 

   Step9:Finally, squeeze ganeshi filling on makaron. The two pieces are finished. Refrigerated food.