Cooking Steps

1. 

   Step1:Add the protein-N sugar into the protein three times. Beat to 10 and distribute it (put the protein powder in the sugar. Do not leave it alone

2. 

   Step2:Short sharp corne

3. 

   Step3:Syrup-n sugar, add water and put it into a small pot. Boil syrup in an electric pottery furnace. Boil it at 118 degrees. Leave the fire quickly

4. 

   Step4:Syrup is added to the egg white cream in three times. After pouring the syrup, the eggbeater turns to high speed. Beat until the temperature of the egg white cream drops to 38 degrees. Then

5. 

   Step5:Sift almond powder and sugar powder. Mix wel

6. 

   Step6:Add protein and some tone

7. 

   Step7:Mix well by pressing with a scrape

8. 

   Step8:Take one third of the protein cream. Add it. Use a scraper to mix and turn it over

9. 

   Step9:When mixing, use one hand to hold the basin and one hand to scrape the edge of the basin

10. 

    Step10:Add the second protein cream when you can't see i

11. 

    Step11:Continue to use the scraper to cut and mi

12. 

    Step12:Add the third protein cream. Then cut, mix and turn ove

13. 

    Step13:Scoop up the batter. Float it down from a high place. Repeat several times until you can't see the protein cream on the surface

14. 

    Step14:Lay macarons under tarpaulin

15. 

    Step15:Squeeze macarone according to the picture. Pat the baking tray for a few times. Shake out bubble

16. 

    Step16:Air the skin at room temperature. Air until a soft shell is formed. Touch the skin by hand without touching it

17. 

    Step17:Heat up and down 140 ℃. 15 minutes (adjust according to your oven) n pairin

18. 

    Step18:Put your favorite stuffing on it. This is cocoa stuffing (cream butter = 1-1). Add cocoa powder according to your own acceptance

19. 

    Step19:Meimeid