Cooking Steps

1. 

   Step1:Sift almond powder and sugar powder respectively.

2. 

   Step2:The two are mixed and sifted again. I didn't do this step, so the finished product is not smooth.

3. 

   Step3:Beat the protein with sugar until it is dry and foamy.

4. 

   Step4:Add the pigment and beat it well. It's better to use the toner for dyeing. I use ordinary liquid pigment here.

5. 

   Step5:Add the mixed dry powder into the protein cream three times and mix.

6. 

   Step6:Stir until there is no dry powder at all. This recipe doesn't need to be stirred until it drips and flows.

7. 

   Step7:Put the batter into the decoration bag. Extrude a small circle of uniform size on the baking tray paved with oil paper. Shake the table a few times and pick out the big bubbles with toothpicks. Put it in a dry and ventilated place. It took me about half an hour to peel this time. Keep it dry until it doesn't stick when touching the surface of macarone.

8. 

   Step8:Put it in a 140 degree oven and bake for 15-20 minutes. I've been baking for a little longer this time, so the surface is a little colored. The one in the lower right corner. You just want to be red.

9. 

   Step9:Beat the softened butter and 15g sugar powder until fluffy and white. Add the milk and stir evenly at high speed. This is the filling.

10. 

    Step10:Put the inner stuffing in the cool crust and it will be finishe

11. 

    Step11:The shell is not very hollow. Generally speaking, it is not perfect. I will continue to knock it down