How to make Sakura Makaron - VicentaLakin's Recipe

Recipe Recommendations

almond powder 50 grams
aged egg white 38 grams
powdered sugar 50 grams
fine sugar 30 grams
pink powder
white chocolate appropriate amount

sweetening
roast
an hour
ordinary

Steps for Sakura Makaron

1

ALMOND POWDER MIXED WITH SUGAR POWDER. THAT MEANS TPT POWDER。

2

Old egg cleaners are the pre-separated cold storage of eggs for more than 24 hours。

3

Add 30 grams of fine sugar in three minutes。

4

After the last sugar balconies, a little pink。

5

Protein hits a hard hair bubble, and the protein cream is fine and bright。

6

TAKE A THIRD OF THE PROTEIN CREAM TO THE TPT POWDER AND MIX IT WITH A PLATTERED HAND AFTER THE NEXT PROTEIN CREAM。

7

Nice and lean. Because it's better if the petals are thicker, they can see the paste with protein cream, and it's okay to have a little bit of protein cream left with enough density。

8

The pasta is in a bouquet, and I'm using 7064. The tarpaulin is laid on the grill and the droplets are squeezed vertically into a petal。

9

Squeeze next to the second。

10

In turn, they squeezed five petals into a flower form. Each flower needs to be as big as possible, and this needs to be practiced, and mine is different, so it's not too much to ask for。

11

Squeeze the flowers and crush them with toothpicks. Two prints per petal。

12

All right。

13

It's only 50 degrees of fire, hot wind, dry skin, 50 minutes of drying up today, and the reason for the thickness of the face is about half an hour, so it's not like to look at the time, it's not sticky on the finger, and it feels like there's a hard skin before it continues。