Cooking Steps

1. 

   Step1:Macarone shell sugar water is poured into a small pot to heat. During the heating process, use a thermometer to test the temperature. The temperature is between 118 ℃ and 121 ℃ (the thermometer shall not touch the bottom of the pot, which will make the thermometer unable to accurately test the temperature of syrup).

2. 

   Step2:Pour the protein into the machine and beat it at a low speed until it is slightly beaten.

3. 

   Step3:Quickly pour the boiled sugar water into the protein in the micro beating along the cooking basin, and at the same time adjust the machine to the highest speed to cool down.

4. 

   Step4:Touch the steel bottom with your hand to test the temperature. When the cylinder is in normal temperature state, it can stop beating. The protein state is thick and thick.

5. 

   Step5:Put the almond powder into the cooking basin. Sift the sugar powder and mix in. Add the egg white twice.

6. 

   Step6:Press firmly with the scraper to form a paste.

7. 

   Step7:Mix the beaten protein into the almond batter in several times, and beat the cooking basin with a scraper to make it defoaming.

8. 

   Step8:Until the batter is inverted triangular.

9. 

   Step9:Put the prepared food materials into the flower mounting bag and squeeze them into a circle with a diameter of about 34cm on the silicone tape.

10. 

    Step10:Take the baking tray and tap five or six times. Put in the oven. 150 ℃. 8 minutes later, turn over and bake for 6 minutes.

11. 

    Step11:Passion fruit stuffing - egg yolk, sugar, cornstarch, low gluten powder and vanilla seeds are poured into the cooking basin. Mix well with the hand beater and boil the milk at the same time.

12. 

    Step12:When the milk is boiled, quickly pour half of the milk into the egg yolk. At the same time, stir it quickly. Then quickly pour everything into the rest of the milk. At the same time, move the eggbeater into the pot and stir constantly until the ingredients become thick and puff.

13. 

    Step13:Then, move the ingredients into the mixing basin, add the mashed fruit, stir in the eggbeater and make it cool. Add the room temperature butter and stir well.

14. 

    Step14:Put the stuffing in the mounting bag and match macarone. Squeeze the stuffing on macarone.

15. 

    Step15:Combination.

16. 

    Step16:Done.