Cooking Steps

1. 

   Step1:10g sugar powder + 10g almond powder are mixed into the primary color TPT and screened (coarse screen is OK).

2. 

   Step2:5g cocoa powder + 45g almond powder + 50g sugar powder mixed into chocolate TPT.

3. 

   Step3:Prepare a big two round flower mounting mouth (I use Whitton 12 and 4) and two flower mounting bags.

4. 

   Step4:Take 4G and 18.5g protein respectively and put them into the primary color and chocolate TPT.

5. 

   Step5:Mix the primary color TPT with the protein by pressing and mixing until there is no dry powder.

6. 

   Step6:Add 1g protein powder and 9g sugar to 25g protein and beat until dry foaming.

7. 

   Step7:Add 15g of water and 51g of fine sugar into the pot. Insert the thermometer and heat over medium or small heat.

8. 

   Step8:Boil the sugar water to 118 degrees, and immediately leave the fire. Slowly pour it into the beaten egg white, and beat while pouring.

9. 

   Step9:After the sugar water is poured, whisk the egg beater at high speed for 2-3 minutes.

10. 

    Step10:Put the protein cream basin on the electronic scale and clear it. Take about 7g of the protein cream and add it to the almond paste of the original color. Mix it with pressing until there is no white color.

11. 

    Step11:Continue to take the protein cream to the electronic scale to display 12g. Add it to the original color almond paste. Mix it with the method of pick mix + dash Z word mix until the almond paste is slowly and continuously falling. If the almond paste is still very dry after mixing for more than 2 minutes, add 0.5g protein cream to mix again until the ribbon falls.

12. 

    Step12:No.4 flower mouth is put into the flower mounting bag. Cut the mouth and let the flower mouth show half of the length. Put the flower mouth into an empty cup. Turn out the outer edge of the flower bag. Pour the mixed almond paste into the flower mounting bag.

13. 

    Step13:Take off the flower mounting bag. Discharge the big bubbles. Use a scraper to push the almond paste to the tip.

14. 

    Step14:Take about 1 / 2 of the remaining protein cream and mix it with chocolate almond paste by pressure mixing, and then take about 1 / 2 of the remaining protein cream and mix it with chocolate almond paste by pressure mixing. Take the protein cream for the third time to the electronic scale to display 71g. Mix it with pick mixing + cross Z word mixing until the almond paste is picked up and falls slowly and continuously. If the almond paste is mixed for more than 2 minutes, it is still very dry Mix with 2G protein cream again until the ribbon falls.

15. 

    Step15:In the same way, mount the 12 mouth mounting bag.

16. 

    Step16:Put macarone liner under the oilcloth.

17. 

    Step17:Flower mounting mouth vertica

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