Cooking Steps

1. 

   Step1:Simple material

2. 

   Step2:Almond powder and sugar powder are sifted.

3. 

   Step3:Mix the sugar and almond powder (call them TPT later

4. 

   Step4:Now start to beat the egg white (the basin must be water-free and oil-free. Beat it to dry foaming. It's like Qifeng cake.)

5. 

   Step5:Beat to this state and add 1 / 3 sugar.

6. 

   Step6:The egg white turns white. There are bubbles visible to the naked eye. When light lines appear, add 1 / 3 of sugar.

7. 

   Step7:When you have a crooked hook (wet foaming), add the remaining sugar. (completely personal experience

8. 

   Step8:When there is a sharp and upright sharp angle on the eggbeater and in the eggbeater that can be maintained for a long time, it means that the egg whites are ready. (it's too important to kill protein

9. 

   Step9:Add the pigment and adjust it to the color you like.

10. 

    Step10:Mix a small part of the protein with TPT, and then add the remaining protein.

11. 

    Step11:Stir with a scraper to this state. Note - when mixing, it must be turned over to avoid defoaming.

12. 

    Step12:Put it in a flower mounting bag.

13. 

    Step13:The extruded macarone paste is shaped with cotton swabs.

14. 

    Step14:Tap the bottom of the baking tray. The bubbles appear and are punctured with toothpicks.

15. 

    Step15:The oven is preheated at 150 degrees. When it's about 40 degrees inside the oven, put macarone in the oven and then turn off the oven. When there is a layer of sugar coating on the surface of macarone (it's not sticky to the touch. If there's a drop of QQ), adjust it to 160-170 degrees. The skirt appears in 5 minutes. When the skirt is stable, turn it to 120 degrees. Bake it for 12 minutes. Open a small opening in the oven to let out the moisture.

16. 

    Step16:Whisk the custard mayonnaise and sugar until the color becomes lighter. Sift in the almond powder and mix well. Do not boil the milk until it is warm. Slowly pour in the yolk and mix well. Sift the custard mayonnaise and then pour it back into the pot. Simmer over low heat and mix until it reaches the proper viscosity. Refrigerate.

17. 

    Step17:Complete (/ ≥ del ≤ /