Cooking Steps

1. 

   Step1:Weigh the materials. Mix 1g of protein powder and 2G of suga

2. 

   Step2:Almond powder, sugar powder, pigment and protein are mixed into paste and covered with fresh-keeping film for standby

3. 

   Step3:Mix sugar and water and boil to 112 °. At this time, pour the protein powder into the protein and beat it evenly by hand; use the electric eggbeater to beat the protein at high speed from the big coarse bubble to the small bubble stop

4. 

   Step4:When the sugar water is boiled to 116 ° leave the fire. Slowly pour the left hand into the egg beating basin. Keep the right hand still at a high speed to beat the protein until the temperature of the egg will stop at 40 °. At this time, touch the egg beating basin with your hands, which is warm but not hot

5. 

   Step5:Add the protein into the almond paste in three times and mix well. Lift up the rubber scraper. The almond paste will fall into a ribbon shape

6. 

   Step6:Put the almond paste into the flower mounting belt and squeeze it on the cold skin of the baking tray for 15 minutes. Touch the side of the cake embryo with your hands and do not stick it

7. 

   Step7:Preheat the oven and heat it for 150 ° and lower it for 140 °. Count down the second layer. The time is 16 minutes.

8. 

   Step8:Making stuffing - weighing the stuffing materials

9. 

   Step9:Cocoa butter melts into a liquid

10. 

    Step10:Half the white chocolate melts into liquid

11. 

    Step11:Heat the raspberry and glucose syrup until they are about to boil

12. 

    Step12:Pour the juice into the white chocolate and mix well

13. 

    Step13:Add cocoa butter and mix well

14. 

    Step14:Cover the filling with plastic wrap and leave for 4 hours

15. 

    Step15:Squeeze the stuffing on the macarone. Put it in the refrigerator and refrigerate overnight for the best taste.