Cooking Steps

1. 

   Step1:Mix sifted protein with 0.5g protein powder and add sugar in three times until the egg head is in a small sharp corner state. Take 1 / 2 protein from very fine and bright and add it to the mixture of almond powder, sugar powder and cocoa powde

2. 

   Step2:Cut, mix and stir until there is no dry powder, then add the remaining protein. Mix well and stir until it falls down slowly like a ribbon

3. 

   Step3:Put the mixed paste into the flower mounting bag with a round mouth and squeeze it into a 2.5cm circle on the silica gel pad. When pressing, the flower mounting mouth should be vertical. In this way, the even macarone will be squeezed out and shake the baking tray gently. Let the bottom fully fit. Pick up the bubbles with a toothpick and put them into the oven fermentation cabinet (38C) for 30 minutes. Until there is a layer of hard skin on the surface of macarone, do not take out the baking tray. Directly Turn the oven into baking mode. About 160 ℃ for 12 minutes. Take the skirt back and bake for another 2 minutes as the standard. Remove the silica gel pad from the baking tray immediately. Then remove the macarone from the silica gel pad when it is coo

4. 

   Step4:Cream cheese cut into small pieces. Add sugar. Melt in hot water. Beat until it is delicate and smooth. Put it into a mounting bag and squeeze the stuffing onto one piece of macarone. Cover the other piece

5. 

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