Cooking Steps

1. 

   Step1:1. Prepare the paste material: almond powder, sugar powder and protein color powder 2. Mix the almond powder and sugar powder evenly and grind them into fine powder with a blender 3. Add the protein and stir until there is a little dry powder 4. Add a proper amount of color powder (without color powder) 5. Stir until the color powder and paste are evenly mixed 6. Cover the paste with a fresh-keeping film and set asid

2. 

   Step2:1 - mix the sugar in the sugar water with the protein powder evenly. 2 - put the sugar in the purified water in the pot and simmer until it reaches 118 degrees. 3. Boil the sugar water to 100 degrees. Sprinkle the protein with 4 - add the protein powder to beat 5 - boil the sugar water to 118 degrees. Turn off the fire immediately. Slowly add the protein. While beating, quickly whisk the sugar water until it is not too hot

3. 

   Step3:Take one third of the cream and batter and mix wel

4. 

   Step4:Mix the remaining protein cream with the batter in several times. The action should be ligh

5. 

   Step5:Put the batter into the flower mounting bag. Squeeze it into a uniform size of about 3cm, and then shake the plate. Shake out the excess air. If there are bubbles on the surface, you can also prick them with a toothpick. Dry until the surface is not sticky and then bak

6. 

   Step6:Put it in the preheated oven. The temperature is 150 ℃. Bake for about 15 minutes

7. 

   Step7:Cool it in the air and seal it with your favorite stuffing. Put it in the refrigerator overnight