Cooking Steps

1. 

   Step1:Mix the sugar powder and the almond powder. Sift twice and put them into the container. Dig a small hole in the middle. Put 20g of aged egg white. Then turn some powder from the edge and cover it. Do not stir it first. Spar

2. 

   Step2:Pour the rest of the egg white into the beating bowl. Whisk 10g of sugar twice until the egg white lifts and has sharp, hard foamin

3. 

   Step3:Add 49G of sugar to syrup and 15g of pure water to cook between 117 and 122 degrees

4. 

   Step4:Pour syrup into the egg white evenly. Pour it into the egg white and beat at the same time. Be careful not to pour syrup on the beater head. Beat until the egg white is bright and thick

5. 

   Step5:Then mix the prepared TPT evenly. Add red pigment. Continue to mix until the color is even

6. 

   Step6:The color is a little darker than that of pink, because it will be lighter if you add egg white cream and mix it up later

7. 

   Step7:Scrape 1 / 3 of the protein paste into TPT with a scraper. Mix evenl

8. 

   Step8:Then continue to add 1 / 3 of the protein paste and mix it evenly. Finally, pour the mixed macarone paste into the last remaining protein paste. At last, do not mix it again. Use a scraper to lift it from the bottom. Repeat until it is all uniform and falls in a silk ribbon

9. 

   Step9:Macaroni paste is put into a flower mounting bag with a round flower mounting mout

10. 

    Step10:Squeeze it on the macarone silica gel pad. I didn't squeeze it very well. Two of them are stuck together. Be careful not to fill the macarone circle. Because the paste will open itself in the process. Then the oven will be 40 degrees. The upper and lower hot air will circulate for 30 minutes. When the macarone surface doesn't feel sticky, there is a layer of solidified surface. Adjust the temperature to 160 degrees and bake it for about 15 minutes. Note that the skirt will be formed in 6-8 minutes This process is very interesting. You can watch it all the time until makaron is roaste

11. 

    Step11:Take out the roasted macarone after it cools down. You can find a person who doesn't sell well and bite it. The internal organization is not empty. There is skirt. It's a success

12. 

    Step12:Squeeze on the Vanilla Milk mayonnaise. The method of Vanilla Milk mayonnaise - 2 yolks, 10g low gluten flour, 6G corn starch, 120g milk, 30g white sugar and a few drops of vanilla essence. Whisk the egg yolk with white granulated sugar. Add milk. Stir well. Sift through the mixture of low flour and corn starch. Dribble in a few drops after stirring wel

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