First: it is better to prepare a thermometer for any production involving sugar that would normally be more stringent in terms of temperature requirements, which would be critical to the softness of the finished product, like this marshmallow, which requires sugar to be boiled up to around 118°, or 100° to 118° in the process of increasing the temperature of sugar, which is more slow than a thermometer. Second, it is more difficult to judge if there are no thermometers on the mat of marshmallows that must be powdered, of course, for the sake of anti-slavery, more powder is better distributed, and third, when it is easier to take it: keeping the first marshmallow, which I do not know how to keep in the air, but which, according to my experience, is less easily held in a small bag of marshmallows, then I can put a few marshmallows on the outside without any protection, but it would certainly melt at home if it's warmer to see it, but it seems as if I don't want to make a nice picture of it, but it's not so close to see
MY FOOD FRIENDS KNOW I'M OBSESSED WITH MACALON, AND EVERY TIME I GET A NEW OVEN, IT'S USED TO MAKE A MACALON, AND I THINK IT'S A GOOD OVEN, HUH. AFTER RECEIVING THE LONG-HAIRED AIR OVEN CRWE42NE, HE CAME BACK AND TRIED TO MAKE A MACALON, THE NEW FUNCTION OF THE OVEN, AND IT WAS ALSO VERY UNIFORM TO TRY THE BUFFALO WITH LITTLE COLOUR AND HAD TO BE DONE WITH THE MACALON. IT'S ALSO VERY SATISFYING, IT'S VERY UNIFORM, THE AIR IS WARM, SO IT'S A FEW MINUTES LONGER AND THE BROWN BEAR IS SO CUTE。
TYPICALLY, THE SHARE OF SUGAR IN BISCUITS HAS A SIGNIFICANT EFFECT ON THE FINAL TASTE OF THE BISCUITS. FOR EXAMPLE, OIL IS MORE THAN SUGAR, AND THE PRODUCT IS LOOSE. IT'S A LOT OF SUGAR, AND IT'S JUST SO SOFT. THE AMOUNT OF OIL IS LESS THAN THE AMOUNT OF SUGAR, SO THE TASTE IS HARD. THIS PROTEIN BISCUIT, WHICH IS SIMILAR TO FINGERCAKES, IS USED TO REPLACE BUTTER WITH THE SUPPORT OF DISTRIBUTED PROTEIN. SO IT CAN BE CALLED OILLESS COOKIES. THE SAME EFFECT CAN BE ACHIEVED WHEN THE DISTRIBUTED PROTEINS ARE IN THE BAKING PROCESS, WHEN THE WATER IS SCATTERED, THE BISCUITS ARE LOOSE, AND THEY DO NOT HAVE TO BE SOOTHED AS LITTLE SODA. PASTA: 50 GRAMS OF FINE SUGAR, 100 GRAMS OF PROTEIN, 50 GRAMS OF SUGAR POWDER, 85 GRAMS OF ALMOND POWDER, 15 GRAMS OF LOW-STRENGTH CHALK CHORDS: A FAIR AMOUNT OF BLACK CHOCOLATE AND APRICOT. CRWF42NE TRIAL RECIPE。
