Cooking Steps

1. 

   Step1:Mix almond powder and sugar powder evenly and sif

2. 

   Step2:Dig a small hole in TPT. Pour in 19g egg white. Cover lightl

3. 

   Step3:Prepare 19g egg whit

4. 

   Step4:Pour 9 g of sugar into the egg white. Add the protein powde

5. 

   Step5:Beat with the eggbeater until it is stiff and foamy. There is a short sharp corner as shown in the figure

6. 

   Step6:Pour 13 grams of clear water and 42 grams of sugar into the small milk pot. Boil over low heat to 118 degrees

7. 

   Step7:Beat the egg beater at high speed. Pour in the boiled sugar water. The sugar water can be added 45 times. Beat it at high speed every time to reduce the temperature. The sugar water should be kept away from the head of the egg beater and the wall of the bowl

8. 

   Step8:Just hit the 2 / 3 finger long hard curved hook with a very shiny appearanc

9. 

   Step9:Press and mix the egg white and TPT material evenly with a scrape

10. 

    Step10:Add 1 / 3 of the protein cream to the almond paste. Add 1 / 2 teaspoon of bamboo charcoal powder. Mix wel

11. 

    Step11:Add 1 / 3 protein cream. Gently cut and mi

12. 

    Step12:The last 1 / 3 is also slightly cut and mixed evenl

13. 

    Step13:The final state is a slightly thick ribbon. If it's smooth, the batter may be too thin

14. 

    Step14:Mounting ba

15. 

    Step15:Extrude the shape of a chinchilla. Make sure it's spaced apar

16. 

    Step16:Put it in the oven and heat it for about 40 ℃ for 15 minutes. It's not sticky

17. 

    Step17:Put it in the middle and lower layers of the oven and bake it at 130 ℃ for 16 minutes (the oven temperature is controlled by myself. My oven temperature is too high. The century temperature is about 150). It will leave the skirt in about 5 minutes

18. 

    Step18:Cool the roasted macarone before taking it ou

19. 

    Step19:Gently pee

20. 

    Step20:Take a look. There's no void

21. 

    Step21:Use white frosting to paint your eyes and belly. After drying out, use black frosting to dot your eyes and beard. Pattern. Dry out for use

22. 

    Step22:Squeeze in lemon cream sauc

23. 

    Step23:One more. It's sealed and refrigerated overnight

24. 

    Step24:Write production step

25. 

    Step25:Write production step