Cooking Steps

1. 

   Step1:Weighing and preparing various material

2. 

   Step2:Mix almond powder and sugar powder and sift them (the mixture is TPT). Don't sift almond powder alone. It will produce oil. Using macarone special almond powder will improve the success rate.

3. 

   Step3:Pour in Matcha powder. Mix wel

4. 

   Step4:Pour the egg white into the pit dug in the middle. Cover the surface. Set asid

5. 

   Step5:According to the assumed size. Fold the paper and cut it into pieces of the same size. Put them between the silicone pad and the baking tray

6. 

   Step6:Add water to the sugar. Pour it into a small enamel cup. Heat it to 118 degrees. Don't stir it in the middle. The non stick cup wall can prevent the sugar water from being backfilled. The electric pottery furnace is more evenly heated than the electromagnetic furnace. Do not turn on the range hood during operation. It will make the surface air flow too fast. If the temperature is different, it will backfir

7. 

   Step7:While heating the sugar water, mix the egg white with protein powder and sugar. If there is no protein powder, you can cover the egg white with plastic wrap, refrigerate it for one night, and use it after it becomes aged protein. But it's more convenient to use protein powder.

8. 

   Step8:Beat the egg white with a beate

9. 

   Step9:Sent to hard foaming stat

10. 

    Step10:At this time, pour the sugar water that reaches the temperature into the egg white in half or six times. Do not pour it into the beating head every time. After each time of high-speed mixing, pour it into the next time until it is all added up, and make a paint like luster (albumen cream)

11. 

    Step11:Mix TPT evenly with the egg white in the middl

12. 

    Step12:Add 1 / 3 protein cream. Press and mix until fully fuse

13. 

    Step13:Pour in the remaining protein cream twice. Mix well by cutting and mixing. Pay attention to technique. Avoid defoaming.

14. 

    Step14:Put it into the cut-out flower mounting bag. Extrude the appropriate size on the silica gel pad according to the paper patter

15. 

    Step15:Preheat the oven. Heat it up to 155 degrees. Heat it down to 165 degrees. At the same time, put the baking tray in the ventilated place and dry the skin for 10 minutes, until the surface is slightly pressed and not stick

16. 

    Step16:Directly in the middle layer of the oven. Heat up to 155 ° C, heat down to 165 ° C. bake with hot air for about 1012 minutes. The specific time and temperature shall be increased or decreased according to the actual oven temperature and the size of the extrusion head

17. 

    Step17:Take out to coo

18. 

    Step18:Use the melted white chocolate to extrude some small points on the surface. Sprinkle a little coconut. Shake off the extra par

19. 

    Step19:Use a rolling pin to crush the digestive biscuit. Put it into a small plate or deep bowl

20. 

    Step20:Beat the softened butter with sugar powder. Mount i

21. 

    Step21:

22. 

    Step22: