Cooking Steps

1. 

   Step1:Material a - almond powder, sugar powder and strawberry powder mixed evenl

2. 

   Step2:Strawberry powder, almond powder and sugar powder are mixed and sifted evenly. Pour the egg white into it and cover with powder for standb

3. 

   Step3:Start mixing material B evenly and boil syrup over low heat (do not stir it again when boiling syrup

4. 

   Step4:When syrup boils to 40 degrees, start beating egg white cream. Beat egg white at medium and low speed until syrup boils to 118 degrees. Turn off the fire. (note - if syrup doesn't boil to 118 degrees after beating egg white hard, stop beating egg white cream and other syrup to 118 degrees. Never boil syrup to 118 degrees in advance and wait for beating egg white

5. 

   Step5:After the sugar is cooked, the eggbeater is turned to high speed. Add syrup to the egg white like running water while beating the egg white cream. Then add and stir (do not pour the syrup on the eggbeater head, and ensure to add the sugar white cream to the egg white cream completely at this temperature). This step is the key step of makalon's success. That is, making Italian protein cream. Making makalon and tiramisu's best protein cream

6. 

   Step6:Mix the paste of material A. add 1 / 3 of the protein cream and mix it up and down. Then add 1 / 3 of the protein cream and mix it up and down. Finally, pour macarone paste into the remaining protein cream and mix it up and down (the purpose of mixing up and down is not to make the protein cream defoaming

7. 

   Step7:Macaroni paste is successfully stirred until it flows down like silk when lifte

8. 

   Step8:Macarone paste is put into the decoration bag to extrude the shap

9. 

   Step9:The other key step of makaron's success is skinning. The method I use is oven skinning. The best temperature for skinning is when the temperature reaches 4050 ℃ in the oven. Put the squeezed makaron in the oven for 1015 minutes (if this step is not successful, the makaron will break when it is roasted. The skin of makaron will not stick to hands when touching it

10. 

    Step10:After skinning, bake macarone directly at 140 degrees up and down. At the beginning of baking, the lower temperature should be lower than the upper temperature. Because my oven doesn't include the upper and lower temperature. The way I use is to add a baking pan between the macarone baking pan and the lower temperature to insulate the heat. The skirt will rise in about 5 minutes. Don't rush at this time. When the skirt is stable, the lower temperature needs to be higher than the upper temperature. Take out the insulated baking pan and put it on the upper temperature and the macarone After 810 minutes, wait for makaron to finish bakin

11. 

    Step11:This time you can make a Mak

12. 

    Step12: