Cooking Steps

1. 

   Step1:Mix almond powder and sugar powder evenly and sif

2. 

   Step2:Dig a small hole in the middle of the TPT. Pour in the egg white 1. Cover it gentl

3. 

   Step3:Egg white 2 with protein powder and 7g suga

4. 

   Step4:Use the eggbeater until there is a short right angle

5. 

   Step5:37 grams of sugar, 11 grams of water, simmer to 118 degree

6. 

   Step6:Pour into the beaten egg whites for 5 to 6 times and beat them at high speed to cool down. Do not pour them into the egg beater every time

7. 

   Step7:Mix TPT and egg white with silica gel knif

8. 

   Step8:Remove 1 / 3 protein cream and pour into almond past

9. 

   Step9:Press and mix evenl

10. 

    Step10:Add a little yellow pigment. Mix wel

11. 

    Step11:Remove 1 / 3 of the protein cream and add it to the almond paste. Cut and mix wel

12. 

    Step12:Add the last 1 / 3 protein cream. Continue to cut and mix evenl

13. 

    Step13:Put it in the decoration ba

14. 

    Step14:Evenly extrude on the silicone pa

15. 

    Step15:Put it in the oven and turn on 40 ° hot air circulation to dry the crus

16. 

    Step16:Not stick

17. 

    Step17:Put it in the middle and lower layers of the oven. Adjust it to 130 ℃ for 16 minutes

18. 

    Step18:Makaron out of the furnace shall be fully cooled and demoulde

19. 

    Step19:It's not hollow. It's packed with lemon stuffing and refrigerated overnight

20. 

    Step20:Finished produc