Cooking Steps

1. 

   Step1:Mix almond powder and sugar powder (almond powder must be fine enough

2. 

   Step2:Whipping cream - add Tata powder and color paste into the egg white. Add 30g sugar in three times during the whipping process until the hard corners can be pulled out. (it's very important how well the cream is whipped

3. 

   Step3:Add the protein cream into the sifted sugar powder and almond powder three times. Mix well. (step 1 and step 2 to prevent the protein cream from defoaming, pay attention to the mixing technique and thinness

4. 

   Step4:It's much more convenient to put it into the decoration bag. You can refer to it and put it on the cup. Squeeze the size of the coin on the baking tray. (round evenly; shake the baking pan slightly. Puncture the toothpick through the bubble

5. 

   Step5:Drying time depends on season and air humidity. If you press your finger and it doesn't stick to your hand, it will pop up slowly, then the drying is successful. (it's better to dry the skin naturally. Do not use hot air

6. 

   Step6:Put it in the oven. You need to repeatedly test the temperature, time and the position of the oven to suit your own temper. I use the Changdi oven - 180 degree oven to preheat and put it in. Four minutes to get up the skirt. Ten minutes later, slightly lower 10 degrees and bake for another 11 minutes. Place it in the middle and lower layers. Don't open the oven during this period. It's easy to cool down.

7. 

   Step7:Stuffing can be based on your favorite taste. I've got a chocolate filling - melt the dark chocolate. Mix 1-1 and cream. Put it into the flower mounting bag. It doesn't need too much to squeeze. Just press two pieces lightl

8. 

   Step8:No sky and no thick ski