Cooking Steps

1. 

   Step1:Material a - almond powder, sugar powder and Matcha powder are mixed evenly in a basi

2. 

   Step2:Evenly mixed material a powder for sievin

3. 

   Step3:Add the egg white to the powder. Cover the egg white with the powder for standb

4. 

   Step4:Start boiling syrup. Pour the sugar of material B into the water. Mix it evenly and boil it slowly on a low heat. Turn off the heat until the temperature reaches 118 ℃ (the trick is that when the syrup boils to about 40 ℃, you can start beating the egg white cream

5. 

   Step5:Pour the protein solution in material C into the basin. Beat until there is fish eye blister. Add 1g protein powder and sugar. Continue to beat the protein at a medium and low speed (if the protein is beaten and the syrup is not cooked well, stop waiting for a while. But the syrup can't be cooked well in advance and wait for the protein to be beaten). Until the syrup is boiled to 118 ℃, turn off the fire. Adjust the eggbeater to the highest level. Pour the syrup into the protein (it can be used in Add less for the first time. Add 45 times. Pay attention to add all the syrup into the protein cream before the temperature of syrup drops). Quickly whisk. The syrup can't be poured into the beater head. This step is the key to success of macarone. If the whisk is not successful, it will be the liquid protein cream. Not stiff.

6. 

   Step6:A successful pasta cream (best for makaron and tiramisu. Good taste

7. 

   Step7:Mix material a evenly. Add 1 / 3 of the protein cream. Mix it up and down evenly, but remember not to stir it in circles, so as to prevent the protein cream from defoaming. Stir evenly and add 1 / 3 of the protein cream for the second time. At this time, pour the paste into the final protein cream and stir evenly. Be careful not to mix in circles for defoaming. Mix the macarone paste to make it smooth. It's best if the liquid is fine. If not, mix it again.

8. 

   Step8:At this time, put macarone paste into the mounting bag and squeeze it into the silica gel. Another key step in macarone production is to knot the skin on the surface so as to bake the skirt. The way I use is oven skinning. The oven temperature is 150 ℃ for one minute. Put the thermometer in the oven and stop between 4050 ℃. Put the squeezed macarone in the oven for 1015 minutes and the skin will be skinned (if the hand touches the surface, it will not stick

9. 

   Step9:It's 140 degrees up and down. At the beginning, it's higher than down. My oven doesn't have up and down. I put a baking plate between down and macarone. It's about 5 minutes before I start to skir

10. 

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    Step12: