Cooking Steps

1. 

   Step1:Put the cocoa powder, peanuts and sugar into the grinding cup and beat together. (the purpose of grinding together is to prevent the peanut from turning into mud due to over beating.)

2. 

   Step2:Beat to a fine powder and sift.

3. 

   Step3:Put the protein in a water-free and oil-free basin. Sit at the bottom of the egg beating basin and start beating the protein with hot water. Let the sugar melt completely. Then leave the hot water and continue to beat. Add the sugar three times until it is turned into a dry bubble hair upright and sharp corner. When you lift it with the mixer, you will feel a little resistance. Hot water is used here to melt the sugar. The protein is very bright and smooth after mixing. Do not add sugar at first. Use egg beater to break up the protein. When there is rough bubble, add sugar for the first time.

4. 

   Step4:Uncle Xiaoshan said that the time of adding sugar is different according to the amount of sugar. If the sugar content is less than 1 / 3 of the protein content, then the sugar is added in the early stage of the beating. If the sugar content is more than half of the protein content, it needs to be added in the middle and later stages of the beating. Because sugar can stabilize the bubbles of protein, but it also increases the difficulty of protein removal. So for macarone's protein cream, the content of sugar is equal to the amount of protein, or even more than the amount of protein. You need to break up the protein first, and then add the sugar slowly and several times. I have a small amount of protein here, so I added it in three times. If I do more, I need to add it in four times or more. Uncle has said eight times...

5. 

   Step5:Add the sifted powder in step 1 twice. The mixing technique is similar to Qifeng's.

6. 

   Step6:It can be stirred to be glossy and present the state of ribbon paste. If there is no ribbon, the batter is too thick. At this time, two actions are needed - one is to use a scraper to wipe the batter around the egg basin for about 10 times.

7. 

   Step7:If it's still thick, try the second method - add the undelivered protein to it. Add it little by little until the ribbon falls down in the picture.

8. 

   Step8:Put the batter in the decoration bag. Some students can't finish the paste. It's very simple. Push it forward with a scraper. It's learned from the upper Sichuan Dynasty. It's very easy to use. Don't squeeze there with your hands. It's easy to have bubbles in it.

9. 

   Step9:Oven preheatin

10. 

    Step10:

11. 

    Step11: