1. Put salt, water, and salad oil in the milk.
2. When it boils after heating, pour in the sieved low flour.
3. Stir it into a dough.
4. Add egg liquid in portions.
5. Tune it into an inverted triangle when pulled up
6. Add pandan flavor and stir well.
7. Squeeze the round batter on the macarons and smooth the surface with a fork. Grill at 200 degrees for 20 minutes.
8. Whip the whipped cream with powdered sugar and squeeze it into the puffs.
9. After the sugar is melted with water, heat it on the fire until it is thick and let cool.
10. Use the cone shell upside down to make the bottom, glue the bottom of the puff with sugar water, stick it to the top of the cone shell, pour some syrup on the surface, and decorate with star candy.
Tips:1. Use a fork to smooth it out, and there will be no small points on the surface.
2. Don't stir when boiling the sugar water, and don't stir it when let cool, otherwise the sugar water will become solid.
3. Don't squeeze too much when squeezing the batter, the volume will be smaller after baking.
4. The mold used is a 30-cup mold for non-stick macaron cookies.
