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:Add egg white 2 with egg white powder and 7g sugar. Use the beater to beat until there is a short right angle

4. 

   Step4:37G sugar and 11g wate

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 past

9. 

   Step9:Mix well. Add 3 drops of yellow pigment. Mix wel

10. 

    Step10:Add 1 / 3 protein cream to almond paste. Cut and mix wel

11. 

    Step11:Add the last 1 / 3 protein cream, cut and mix evenly, and put it into the mounting ba

12. 

    Step12:Squeeze a uniform circle vertically on the makaron mould of the chef. After squeezing, shake two or three plates lightly. Pick up some big bubbles with toothpick

13. 

    Step13: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

14. 

    Step14:Turn the oven directly to the upper and lower pipes to circulate the hot air for 130 ℃ and bake for 15 minutes

15. 

    Step15:Pour the Ruiao cocktail into a half bottle of dried cranberries. Pour in suga

16. 

    Step16:Boil for about 10 minutes. Cranberries dry, waxy and soft. Less wate

17. 

    Step17:Stir in chocolate chips before preheating until melted. Refrigerate for 1 hour if too thi

18. 

    Step18:Draw Sally's eyes and mouth in linetrend

19. 

    Step19:With cranberry and chocolate stuffin

20. 

    Step20:Just close the li

21. 

    Step21:Finished produc