Cooking Steps

1. 

   Step1:Mix the almond powder and sugar powder in material a evenly (it is better to sift them).

2. 

   Step2:Then add the egg white in material a and mix it evenly. Cover with plastic film for standby.

3. 

   Step3:Pour water and sugar from material C into a small pot and heat to 120 ℃ over medium heat (do not exceed this temperature).

4. 

   Step4:When material C is heated to 100 degrees, beat the egg white of material B into a sharp corner by adding sugar three times.

5. 

   Step5:When the sugar water reaches 120 ℃, turn off the fire. Slowly pour it into the egg white. While pouring, beat it with an egg beater. Mix well and beat for about 2 minutes. Lift the beater to a sharp angle.

6. 

   Step6:Add pigment to the batter and mix well.

7. 

   Step7:Take one third of the albumen paste and mix it with the previous material A. press and mix evenly.

8. 

   Step8:Add another third of the albumen paste. Be careful not to use too much force this time. Cut and mix evenly.

9. 

   Step9:Add the last third of the protein paste, cut and mix until it is in the shape of a ribbon.

10. 

    Step10:Put the mixed macarone paste into the mounting bag. Squeeze it evenly on the Yangchen macarone baking tray.

11. 

    Step11:If there is a small bubble, use a toothpick to poke it. The squeezed macarone needs to be dried for about 30 minutes. It's the right time to preheat the oven to 160 degrees.

12. 

    Step12:The dried macarone will not stick to his hands if he touches it gently. Put it in the oven at 160 ℃ for 15 minutes.

13. 

    Step13:It's OK to squeeze in hazelnut chocolate sauce after it's cold.

14. 

    Step14:Finished product drawin

15. 

    Step15:Finished product drawin

16. 

    Step16:Finished product drawin

17. 

    Step17:Finished product drawin

18. 

    Step18:Finished product drawin