Step1:Mix the eggs with low flour and stir until smoot
Step2:Heat the milk, lemon juice, lemon chips and sugar together in the milk pot until it boils. Pour them into the batter (stir while pouring to avoid lumping).
Step3:Then put it into the milk pot and heat it. Keep stirring until it is thick and then leave it on the fire. Cool it and refrigerate it, then squeeze it into macarone.
Step4:The material is good. (in the bowl is 22G protein and TPT. The pigment is mixed well.
Step5:Beat until the bubbles are fine, add 10g sugar and protein powder and continue to beat until stiff. (pour 15g water and 50g sugar into the pot and heat to 118 ° off the fire
Step6:Pour the boiled sugar water into the beaten egg white. Whisk at high speed. (no one to help, so I didn't shoot) cool it to the hand temperature and start the next step.
Step7:Take 1 / 3 of the almond paste and stir until it is blended. In this step, you don't need to worry about defoaming. (you don't need to worry about technique. One purpose. Just mix well. )Preheat the oven at 165 ° at the same tim
Step8:The rest of the protein should be mixed in two times (the two times should pay attention to and strength).
Step9:Squeeze it into the baking tray. Put it in the ventilation area to dry the skin (I put it on the balcony and blow it with a fan. It will be finished in less than 10 minutes.
Step10:Put it in the oven at 165 ° and bake for 20 minutes (I've squeezed it big and thick). Put it out of the oven and cool it, then remove the macaroni.
Step11:Cool macarone and squeeze it into the lemon stuffing. Seal it and put it in the refrigerator, refrigerate it and eat it again.
Step12:Finished produc
Step13:Another on
Cooking tips:There are skills in making delicious dishes.