Cooking Steps

1. 

   Step1:Prepare all materials and weigh the

2. 

   Step2:Add 17 grams of protein to the toner. Add 50 grams of sugar powder and almond powder mixture. Mix well

3. 

   Step3:Add another 17 grams of protein to the Yellow Wheatstone cream and mix well with almond powder and sugar powde

4. 

   Step4:Add 2 grams of protein powder to 37 grams of protein and beat to dry foamin

5. 

   Step5:Boil the sugar water to 117 degrees. Slowly pour it into the egg white. Stir it at high speed until all the sugar water is added. Beat the egg white until it is not hot. About 40 degree

6. 

   Step6:The beaten protein cream is divided into two parts on average. Each part is about 60g. It is added into the yellow and rose TPT in three times. The first two times are vigorously stirred. The third time is gently turned over and evenly mixed. It falls down in the shape of a ribbon. It is bagged.

7. 

   Step7:Squeeze into the shape of an ice cream. Prick the bubble with a toothpick. Let it dry until it doesn't stick. Put it in the oven for 160 degrees. Bake for about 12 minutes. Check the condition

8. 

   Step8:Macarone with stuffing. Refrigerat