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:Pour 1 / 3 of the protein cream into the almond past

9. 

   Step9:Mix well. Add a little red pigment. Mix wel

10. 

    Step10:Add 1 / 3 protein cream into the almond paste. Cut and mix evenly. The technique should be light

11. 

    Step11:The last 1 / 3 of the protein cream is added. Cut and mix evenly. The final state is that the almond paste can be folded down 45 fold

12. 

    Step12:Mounting ba

13. 

    Step13:Squeeze on the bear shape pattern. Three circles. Two small ones and one big one. If you are afraid of different sizes, you can draw the picture above. After squeezing, shake two or three bottoms slightly. Use toothpick to pick out some big bubbles

14. 

    Step14:Put it in the middle layer of the oven and circulate it for about 10 minutes. Put the baking plate in the middle and lower layer. Turn it directly to 130 ℃ and bake for 16 minutes (my oven is beautiful, so your temperature should be adjusted according to your own oven. The temperature is about 150 ℃)

15. 

    Step15:Completely cool down and demould after dischargin

16. 

    Step16:Squeeze your eyes and mouth with white chocolate or icing sugar. Dry ou

17. 

    Step17:Then squeeze your eyes and nose in black. When it's dry, add the stuffing and refrigerate it overnight (the recipe for macarone stuffing will be written in two days

18. 

    Step18:Finished products. There are wood and lovely ones