Chinese Food

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 blue pigment and 1 / 4 teaspoon of bamboo charcoal. 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 well

12. 

    Step12:Mounting ba

13. 

    Step13: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

14. 

    Step14:White pigment mixed with a few drops of water. Flick on macarone with toothbrus

15. 

    Step15: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 10 minutes

16. 

    Step16:Turn the oven directly to the upper and lower pipes to circulate the hot air for 140 ℃ and bake for 15 minutes

17. 

    Step17:Look at the tissue. It can be eaten overnight with caramel and cheese stuffing

18. 

    Step18:Finished produc

19. 

    Step19:Finished produc

20. 

    Step20:Finished produc

21. 

    Step21:Finished produc