Cooking Steps

1. 

   Step1:Macaroni - sugar, water and food coloring. Heat in a small pot.

2. 

   Step2:Use a thermometer to test the temperature during the heating process. The temperature is between 118 ℃ and 121 ℃ (do not touch the bottom of the pot. It will make the thermometer unable to accurately test the temperature of syrup).

3. 

   Step3:Pour the protein into the machine and beat it at a low speed until it is slightly beaten.

4. 

   Step4: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.

5. 

   Step5: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.

6. 

   Step6:Put the almond powder into the cooking basin. Sift the sugar powder and mix in. Add the egg white in two times. Press hard with the scraper to form a paste.

7. 

   Step7:Mix the beaten protein into the almond batter in several times and stir. Tap the cooking basin with a scraper to make it defoaming. The batter is in an inverted triangle shape.

8. 

   Step8:Put the prepared ingredients into the flower mounting bag. Squeeze them into a circle with a diameter of about 34cm and put them on the silicone tape. End the baking tray and knock it five to six times.

9. 

   Step9:Put it in the oven. 150 ℃. 8 minutes later, turn over and bake for 6 minutes.

10. 

    Step10: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.

11. 

    Step11: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.

12. 

    Step12: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.

13. 

    Step13:Put the stuffing in the mounting bag and match macarone. Squeeze the stuffing on macarone.