Macalon

Macalon is one of the desserts that make us love and hate on the baked road. This classic French-style confectionery is simple, but not easy to succeed. The thin, thin shell, with a viscous inner layer, gives Macalon a rich taste. Macalon's methods of production are generally both Italian and French, the former having a more stable protein cream, but an extra step of scalding the syrup, but with a higher success rate, so I suggest that start with the newbies and start with the Italians。

It's a tea mochalon

Macalon is a French nobility, except for the material, which is a lovely, coloured form of pull! This Macalon is a very well-organized, highly successful and tasted macalon. It's mostly not sweet enough. Read the recipe carefully and believe you will succeed。

Rose cookies

The same formula changed the flower type。

Apricot cookies

Used to bake, share a cookie formula。

Almond chocolate balls

The apricot's fragrance is in the butter, added to the love of chocolate

The nut velvet fern snow

Finnancier, a well-known French pastry... ..the red velvet nut, Finnancier, is definitely a nobleman in Finnan snow... In the process of baking, the sugar has become too hot... just out of the oven, and the taste is so soft... it's so great! It's really delicious. You have to try to do it. It's a total subversion of the taste bud

Almond cookies

Puffy

puff is a sweet meal from italy. some say, "hammiton butter and hammiton cake go into the house of the wedding and have hamilton butter cake." and the bread that loves hamilton's butter can only bury love in its heart and become a puff. when you bite the first bite, you'll love it. the base formula of the puff is mastered and can be used as a basis for a variety of tricks, such as lightning puffs, swan puffs, nuns puffs, and the cauliflower can be adjusted at will, light cream, kashda, vanilla, cocoa smell

Love cookies

Once again, on Valentine's Day, the delivery of chocolate with flowers has become the norm, making a biscuit with its own heart and novelty. And it's not just an ordinary cookie, but both the love-forming and the strawberry jam give out the sour smell of love. Oh, no, it's love's sour sweet. And when the jam cookies are done, they're not just sweet, but they're a little sour, and they're sweet and sweet and amazing and delicious. Isn't that how you and I love each other? It's delicious。

Hamburg Macalon

Macalon - a recognized brand of bakery. It's clear. Temperature. Humidity. Combination. It's a problem juvenile -- crack, hollow, sticky. But who can avert its temptation? Hamburg Macalon belongs to the Italian macaron, also known as the thick horse. There is no doubt that the Italian Macalon needs sugar. Speaking of sugar, you must have a probe thermometer. This can't be omitted. With eyes, I don't think it's a good idea. Because it's really gonna lose in the protein cream part. The sugar pot, don't be too big, try some branded sugar pot. If you don't have the tools, don't try them easily。