Festival Firecracker

Mix smooth.

Add it.

Add them and mix smooth.

Bake it at 190°C to golden brown color.

Whip them to cream yellow color.

Whip them to meringue.

Mix smooth and bake at 200°C to golden brown color.

Heat the puree.
Add gelatin into puree and let the mixture cool down to 28°C.

Whip them to meringue, add it, and mix.

Add it.

Heat it to 40°C.

Add pectin and sugar.

Add it.

Boil them to 103°C.

Mix gelatin and water into blocks, and then pour in the blocks.

Add it.

Add it and mix smooth.

Add oil-soluble red coloring powder and homogenize the mixture with a homogenizer at 40°C.