Cooking Steps

1. 

   Step1:Sift the almond powder and sugar powder.

2. 

   Step2:Whisk the eggs with sugar.

3. 

   Step3:In this state, there is a small upright tip in advance.

4. 

   Step4:Then add yellow pigment. Beat well. Add the sifted sugar powder and almond powder three times. Mix well. Pay attention not to circle the technique. The technique of mixing is a little like drawing J.

5. 

   Step5:Until it's in the shape of a ribbon.

6. 

   Step6:Put it in a mounting bag. I use 12 round flower mouths

7. 

   Step7:Squeeze out the bear. First, squeeze out a big circle. Then squeeze two small circles on the top, that is, two ears. Finally, don't squeeze them all. Leave a little to dry the skin and squeeze the nose. After the cubs are squeezed, they start to dry their skins. When they reach the top, they press lightly, but their hands are not sticky, and there are hollows in their hands, but they can still return to their original state. I've been airing for about 15 minutes in September. The oven can now be warmed up.

8. 

   Step8:Dry the skin and squeeze the bear's nose. After extrusion, put it into the preheated oven. Heat 155. heat 145 and bake for 18 minute

9. 

   Step9:Skirt appears at about six.

10. 

    Step10:Start with 100g whipped cream and 15g sugar. Then add softened butter and beat for a few times.

11. 

    Step11:Squeeze on macarone. Cover the other half and refrigerate for about 20 minutes.

12. 

    Step12:A lovely fat bear.

13. 

    Step13:At last, draw an eyebrow and eyes for the bear. Are they cute.

14. 

    Step14:A few squeezed the last remaining chocolate. Cute people are reluctant to eat wood.