Cooking Steps

1. 

   Step1:Almond powder and sugar powder should be prepared.

2. 

   Step2:Sift and mix well.

3. 

   Step3:Pour in the protein. Then add the orange pigment.

4. 

   Step4:Mix well.

5. 

   Step5:Wrap plastic wrap for future use.

6. 

   Step6:Start making the protein cream. Put the sugar and water into the stainless steel composite bottom pan. Shake the skillet left and right. Let the water immerse all the sugar. The boiling water doesn't need to be stirred with a scraper.

7. 

   Step7:Heat the sugar water to 118 ℃.

8. 

   Step8:When the sugar water is boiled to 100 ℃, you can start beating the protein. You need to beat the protein to hard foaming.

9. 

   Step9:Slowly and continuously pour the boiled sugar water into the protein being continued to be sent.

10. 

    Step10:After pouring the sugar water, continue to beat the protein. Beat the protein cream to room temperature.

11. 

    Step11:Add the protein cream into the batter in several times. Stir evenly. Do not over stir.

12. 

    Step12:After the batter is mixed evenly, it will fall in a ribbon.

13. 

    Step13:Print out the crab picture in advance. Put it under the oilcloth. Put the batter into the flower mounting bag. Squeeze according to the pattern.

14. 

    Step14:After the macaroni paste is squeezed, it needs cold skin. It can be put in the ventilation place to speed up the speed of cold skin. About 20 minutes. The specific time also needs to see the state of the cold skin. Press gently with the belly of your fingers. It's not sticky. There's a soft shell. It can bounce back. So the skin will dry. Put it into the preheated oven. Bake at 150 ℃ for about 15 minutes. Do not take it out immediately when it is out of the oven. Open a seam in the oven. Slowly heat the oven. If you take it out immediately, it may cause macaroni hollow.

15. 

    Step15:Makaron is out of the oven, let's cool it. Then we start to make stuffing.

16. 

    Step16:The Baixiang fruit antler is melted by heating. The white chocolate is melted by separating water. The butter is softened at room temperature. Pour the heated Baixiang fruit antler into the melted Baiqiao. Stir while pouring.

17. 

    Step17:Mix well. Put in the softened butter while it is hot. Continue to mix.

18. 

    Step18:After the stuffing is stirred, refrigerate it for a while.

19. 

    Step19:After macarone cools, draw the eyes of crabs with pigment and smile.

20. 

    Step20:Put the stuffing prepared for cold storage into the flower mounting bag and squeeze it on makaron.