Cooking Steps

1. 

   Step1:Sift almond powder and sugar powder. If the almond powder is not fine enough, you need to mix it with sugar powder and polish it again. Then sift it.

2. 

   Step2:Add cocoa.

3. 

   Step3:Mix well and add 15g protein. Set aside.

4. 

   Step4:Boil the syrup of Italian protein cream to 120 degrees

5. 

   Step5:30 grams of protein and 3 grams of sugar powder are added to the hard foam. The boiled syrup is added to the protein at a fine linear flow rate in several times. The egg beater is stirred at a medium speed until the temperature drops to about 40 degrees. The inspection state is fine and glossy. It can be upright and right angle. Set aside for use.

6. 

   Step6:Mix the cocoa and almond paste until there is no dry powder.

7. 

   Step7:The almond paste is added with protein cream in three times. The first time can be troweled and pressed. The second time can be cut and mixed. The third time can be turned. Put it into the flower mounting bag. Squeeze out a coin sized round cake on the silica gel pad. Shake the disk with force. If there is any bubble on the surface, pick it up with toothpick.

8. 

   Step8:Turn off the oven after heating at the lowest level for 3 minutes. Put the oven in the pan and simmer for 20 minutes to dry the skin. After skinning, open the upper tube for 170 degrees and bake for 3 minutes or so. Immediately reduce the temperature by 140 degrees after getting out of the skirt. Open the lower tube for 8 minutes. Don't take out the pan in a hurry. Cool naturally in the oven for 3-5 minutes.

9. 

   Step9:Remove the baking pad from the baking tray. Let it cool before uncovering the small round cake.

10. 

    Step10:Make Cranberry Ganache stuffing; put the ingredients in the basin and melt in hot water. Add the remaining protein cream and mix well after cooling.

11. 

    Step11:Refrigerate the stuffing and squeeze it on the pie. Cover the other one.

12. 

    Step12:It tastes better after freezing.