Cooking Steps

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   Step1:Boil syrup with low heat first. Prevent sugar from melting and crystallizing. Gently shake the pot to help dissolve. There should be no sugar particles around the pot. Make sure to melt all sugar before boiling and bubbling. Don't touch it again after it starts to bubble. Turn on the medium heat. Put the thermometer in place (my thermometer can't be put in the heating for a long time, so I bought a pot clamp. So the thermometer won't touch the high temperature pot.) It's about 670 degrees at this time. Pick up the eggbeater and beat the prepared protein until it's stiff (I think it's difficult for the unsweetened protein to keep stable after it's being whipped. So I add an extra 5g of fine sugar to this part). Turn off the heat immediately when the syrup reaches 115 degrees (the temperature of the pot itself will also increase the temperature. The temperature required for the syrup is 116118 degrees). Take out the thermometer and pour it in fine line In the high-speed protein, the high-speed protein is used until it is hard to beat. Add that the color powder is stirred evenly to reduce the temperature of the protein. (the color after adding toner is basically the color baked out. It is recommended to use toner

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   Step2:The hard protein should be able to pull out the sharp corner. But I still have a hard time doing this. But I can basically pick up the egg beater. The protein doesn't fall right away. It's also very sticky and shiny.

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   Step3:I'd like to make a special point about beating protein. Peppermint Matcha said that after adding high-temperature syrup, the protein needs to be high-speed beaten in a warm environment to make it hard. How to keep it warm? She is passing through a warm water basin. But my actual operation: pour syrup in one hand, and beat the egg white in the other hand. It often coagulates the syrup on the edge of the basin and the beating head. From the experience of making nougat, I use a basin of warm water. When pouring syrup, let the protein basin sit directly in the warm water basin. During the process of pouring syrup, the protein basin rotates in the warm water, so that the poured syrup can be well distributed. Take out the syrup immediately after pouring. Pour the hot water into the syrup pot. Beat the egg head after finishing the egg white and soak it in the pot together. It's very convenient for cleaning at the back.

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   Step4:Put aside the pasta cream and wait for it to cool down. Mix the prepared almond powder, sugar powder and protein until you can't see the dry powder. (if pigment is used, add in this part. it is to be noted tha

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