Cooking Steps

1. 

   Step1:Almond powder and sugar powde

2. 

   Step2:Beat the egg white with sugar until it is stiff and foamy.

3. 

   Step3:Simmer the sugar water to 118 degrees.

4. 

   Step4:Pour it into the protein in several times. Beat it at high speed every time, and then pour it into the next time. It's faster. After pouring the high speed, hit the hard state of the protein cream.

5. 

   Step5:Divide half of TPT powder into sixteen point five G egg white for pressure mixing.

6. 

   Step6:Add brown pigment. Call up the dog's body color.

7. 

   Step7:Add 60 grams of beaten protein cream three times and mix well.

8. 

   Step8:Divide the remaining half of TPT powder into two thirds, that is, 60g powder and add red pigment. Mix in 40g protein cream and mix well.

9. 

   Step9:Mix the rest into white and black batters and bag them separately.

10. 

    Step10:Use A4 paper to print or draw the dog's outline and extrude the dog's shape in turn. Only heat the oven with 50 ° hot air and cool skin until the skin becomes hard.

11. 

    Step11:Bake for 18 minutes at 145 degrees. The specific time depends on the size and thickness of your dog.

12. 

    Step12:It's about five minutes.

13. 

    Step13:Let it cool and then remove it.

14. 

    Step14:No hollownes

15. 

    Step15:Soften the butter with sugar powder and beat well. Mix in the smooth cream cheese and beat until smooth.

16. 

    Step16:It's best to put cold stuffing and seal it for a day before eating.

17. 

    Step17:Happy new year. Happy year of the dog.