Cooking Steps

1. 

   Step1:50g sugar powder filtratio

2. 

   Step2:Pour in the almond powder and mix evenly to make TPT. Make sure to mix evenly (my almond powder is very delicate, so it is not filtered

3. 

   Step3:Pour in 19g egg white. Cover lightly with TP

4. 

   Step4:Pour 42 g of sugar and 13 g of pure water into the milk pot. Put the thermometer in place. The thermometer cannot touch the bottom of the pot

5. 

   Step5:Get 19g egg white and 9g sugar powder read

6. 

   Step6:Add sugar powder twice to beat until it's dry and foamy. You can boil sugar water when you've beaten 70% of the hair

7. 

   Step7:Dry foaming. Short sharp angle that can pull up uprigh

8. 

   Step8:At this time, the sugar water also boils to 118 degrees

9. 

   Step9:Whisk the egg beater at high speed. Pour the sugar water into the egg white three times. Whisk it quickly to cool down. Pay attention not to pour the sugar water on the beater's head. Otherwise, it will agglomerate. When the beater reaches the hand temperature, it can stop

10. 

    Step10:Mix the TPT evenly until there is no dry powde

11. 

    Step11:Add 1 / 3 protein cream and mix evenl

12. 

    Step12:Add three drops of pigment. Press to mix into a uniform light blue colo

13. 

    Step13:Add 1 / 2 of the remaining protein cream. Mix well by cutting and mixin

14. 

    Step14:Add the last egg white cream. Mix well by cutting and mixing. The almond paste will be in the shape of a ribbon

15. 

    Step15:Put in the decoration bag. Extrude the shell shape on the silica gel pa

16. 

    Step16:Squeeze it like this. Dip a little water into your fingers and press the sharp point down

17. 

    Step17:There are also round ones. Put them in the oven at 3040 ℃ and air them with hot air. When the skin is not sticky, open them to 150 ℃ and bake them for 1315 minutes. Please adjust them slightly according to the actual temperature of your oven

18. 

    Step18:When it's cool, it can be demoulded. Put your favorite stuffing in it. Start eating it

19. 

    Step19:It's just so beautiful. Be sure to cool through Cool through I'm so anxious that the bottom of the clam shell is a little imperfec