1. Just use one color for demonstration, sift the almond powder, icing sugar, and add an appropriate amount of color powder.
2. Separate the egg whites and yolks.
3. The fine sugar and protein powder used to beat the egg whites are mixed evenly.
4. Use your hands to mix the sifted almond powder and powdered sugar, and the color powder.
5. Pour the egg whites in the TPT into step 4, stir evenly with a spatula until there is no dry powder, cover with plastic wrap, and set aside for later use.
6. Put the fine sugar and mineral water in the sugar water into the milk pot, insert the tip of the thermometer into the middle of the sugar water, and boil the sugar water on a low heat.
7. Whisk the egg whites while boiling the sugar water. Pour the fine sugar and protein powder into the egg whites at one time. Turn on the whisk to beat until the whisk is lifted to a sharp corner.
8. Boil the sugar water to 118 degrees and turn off the heat. Use the whisk in the right hand to turn on the egg whites at the highest speed, while the left hand pours the sugar water into the egg whites in a uniform and trickle state. These two actions are performed simultaneously. Until the sugar water is poured, continue to pass for a while until the whisk is in a big bend state.
9. Add one third of the protein to the TPT.
10. Defoam the protein as much as possible by pressing and mixing.
11. Add another third of the egg whites, this time by cutting and mixing, and stir evenly.
12. Add the last remaining egg whites and mix well with the mixing method until the batter is in a streamer state, and it can be folded three times repeatedly.
13. Put it in a piping bag.
14. The piping mouth vertical baking tray, squeeze the macaron baking tray of the school kitchen, shake the tray several times after squeezing, shake out big bubbles.
15. Use a toothpick to break the large bubbles, and preheat the oven at 165 degrees.
16. Dry the skin at room temperature until it is not sticky.
17. Put it in a preheated oven and bake for 15 minutes at 165 degrees.
18. The skirt is almost out in about five minutes.
19. Let it cool before taking it out. The internal tissue is soft and the outer shell is crispy.
20. blue.
21. green.
22. Three-color mixing.
23. Finished product.
24. Finished product.
25. Finished product.
Tips:1. The sugar water should be boiled on a low heat, otherwise it will burn.
2. The egg whites should be beaten in place, but don't beat them, it will defoam.
3. Dry the skin until it crusts on the surface and does not stick to your hands.
