sweetening Recipe
ChaimAltenwerth
My dad likes shortcakes... Because I am old, I don't really want to make it, nothing else, because this cookie is a little sweet, because the sugar in the original formula is 150 grams, so I reduced the amount of sugar... But personally, I think it is still a little sweet after roasting. But LG said, if Dad wants to eat it, you can bake it, and it makes sense to think about it, so he reduced the amount of sugar and baked this cookie... Very crisp... Plus when I have nothing to do at night.. Hey, modify the picture... Here comes a "red wine with biscuits"...
DwightGraham
Macaron's undefeated formula is shared with you today. <br />I have made macarons before, but because of the small amount and many colors, I didn't use a squeeze glass to make them. I used a small spoon, so the surface was not smooth and there were no beautiful macarons edges. In fact, there is nothing that can be done without heart. Today, only one color is made, and the result will be beautiful with a squeeze yardstick. <br />Using the French recipe, put the egg white in the refrigerator for three weeks until it becomes liquid. The macaron made in this way is more elegant and has a better taste. With accurate weight, accurate temperature, and accurate operating techniques, as long as you follow this formula, you will be able to make beautiful and delicious macarons-this is what the French who wrote this recipe promised. I followed it, and it really worked. I only hated myself for not being able to squeeze out the exact size macarons. <br />Use high-concentration chestnut cream that has not been used up before making bread, and add appropriate amount of cocoa powder. Chestnut flavor is still the strongest, like it~<br /> The classic chocolate butter filling is also used. Melt the dark chocolate in cream and use butter to blend the shape. The aroma of chocolate and butter is also intoxicating. <br /><br />Make it for S., who likes macarons.
