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:Use the eggbeater until there is a short right angle

4. 

   Step4:11g water to 37G suga

5. 

   Step5:Small fire slow 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 paste. Mix wel

9. 

   Step9:Add bamboo charcoal powder and mix evenl

10. 

    Step10:Add the remaining protein cream twice. Cut and mix evenl

11. 

    Step11:Last stat

12. 

    Step12:Mounting bag. Medium size for mounting mout

13. 

    Step13:Squeeze out evenly on the macarone pa

14. 

    Step14:Preheat the oven at 70 ℃ and turn off the power. Put macarone in the middle and lower layers. Close the oven door and dry the skin for about 15 minutes

15. 

    Step15:Turn the oven directly to the upper and lower pipes, circulate the hot air 140 degrees, bake for 16 minutes. Take it out and cool it down, then gently push it to demould

16. 

    Step16:Cooling and demouldin

17. 

    Step17:Look at the organization. It's not hollow

18. 

    Step18:With cranberry cheese stuffin

19. 

    Step19:Use frosting to draw a Christmas tree. Just decorate it with colored sugar

20. 

    Step20:Finished produc