1. Step 1: Mix 60 almond powder and 60 powdered sugar, dig a hole in the middle, pour 17 grams of egg white, and cover with the mixture of almond powder and powdered sugar. Step 2: Take a pot of meringue, take 25 grams of egg white, and pour a mixture of 10 grams of fine sugar and 1 gram of protein powder in three times. Hit the stiff big hook at medium and high speed.
2. Step 3: Boil the sugar water, add 16 grams of water to 55 grams of granulated sugar, cook to 120°C, and pour it into Step 2 evenly in several times. Hit the broom at high speed throughout the journey. Step four, mix the ingredients and pigments of step one evenly to a moist state.
3. Step 4 Mixing step 3, divided into three times, the first two times can be press-mixed and chopped.
4. In the mixed state, the first time it was mixed, the batter dripped one foot long when the spatula was lifted. Mix it for the second time, lift it up and wipe it up, the batter drips, and stack three or four layers. For the third time, knead gently, and mix in J state. Lift the spatula, the batter is stacked 5 layers uninterrupted.
5. Install the decoration, choose Sanneng No. 7065 decoration nozzle.
6. Squeeze out the strawberry state.
7. You can also squeeze out a heart shape, beautiful, these decorations will be very beautiful on the cake.
8. For baking, the actual temperature cannot be lower than 165°C. About 11 minutes. Generally, the skirt is about to fall back by half.
9. Use a food coloring pen to mark the state of the strawberry.
10. Strawberry leaves, I used, melted white chocolate mixed with green food coloring, painted on the half-warm state.
11. How about the finished product.
12. The cream in the middle is very simple, 100 grams of softened butter, 85 grams of whipped cream, 5 grams of sugar, and 15 grams of raspberry fruit powder. Beat with an electric whisk until smooth.
13. For lollipops, use colored straws, cut in half, directly insert the macarons into the middle of the trap, and freeze and shape.
