Cooking Steps

1. 

   Step1:Sift the superfine almond powder and sugar powder. Mix wel

2. 

   Step2:Dig a hole in the middle. Put in 20g egg white. Cover for later use

3. 

   Step3:Now we're going to make Italian protein cream. Pour 40g of sugar and 13g of water into the small milk pot. Turn on medium heat. Don't stir it. Prevent sand back.

4. 

   Step4:When the sugar water is not boiling, whisk a 20g egg white to neutral foaming at low speed. Add 7g sugar and 1g protein powder twice. Protein powder is added to reduce the humidity of egg white. It is OK if not added.

5. 

   Step5:The sugar water is boiling. Use a needle thermometer to measure the temperature of the sugar water. Or you can use an infrared thermometer.

6. 

   Step6:As soon as it reaches 118 degrees, get out of the fire.

7. 

   Step7:At this time, the protein cream should be neutral foaming.

8. 

   Step8:Turn on the high gear. Pour in sugar water slowly

9. 

   Step9:The whipped cream will be very large and shiny. Put it aside for future use

10. 

    Step10:Take out the mixture of almond powder and stir it to make it gelatinou

11. 

    Step11:The Italian protein cream is added to the almond powder mixture in three times. The first two times of mixing need a little bit of effort. You don't need to worry too much about defoaming. The third mixing. The technique is gentle. The scraper picks up the batter from the right to the left. Press it to the middle and come back. Repeat like this until no white is seen.

12. 

    Step12:Because we are making macarone this time, the batter should be in such a broken ribbon state. If it is stirred too long to become a continuous ribbon, the unicorn will not take shape.

13. 

    Step13:Put the batter into the mounting bag with mouth 3 and mouth 12 respectivel

14. 

    Step14:Take out the baking tray. Put a piece of A4 paper of Unicorn template first, and then a kind of baking paper. Fix the four corners of the baking paper with batter. Use 12 mouth mounting bag. Extrude a circle first.

15. 

    Step15:Then use a 3-mouth mounting bag. Squeeze out the ears and corner

16. 

    Step16:Adjust the shape with a toothpic

17. 

    Step17:Finally, sprinkle a little colored candy bead on the forehead of the pony to decorate i

18. 

    Step18:In March, the south is back to the south. The humidity is relatively high, 80%. So the skin drying step. I put macarone in the middle of the oven. Bake it at 60 ° C for 15 minutes and the skin will be finished. Fingers across the surface. No touching. And very sof

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    Step19:Place the bottom layer of the oven on the baking tray. Bake for 8 minutes at 155 ° first, then turn 145 ° and bake for 7 minutes at each tim

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