Biscuit is actually relatively simple inside baking. This time it looks a little cumbersome, but it's not hard to break it up. I've always used this formula, and you can always make ordinary cookies, and it's really good, and it's very clear. I'm already down to the minimum of sugar in this formula. It's really good, and it's easy to form without it. If you fail, think about whether the ratio is wrong and whether there's another butter in place, which is very important! Today, focusing on the issue of softening butter, 90 per cent of the failure of many to make cookies is due to the problem of softening butter. Like the hotter butter in winter, it could be hard. What should we do? We can cut the butter in small pieces, drop it in a 35-degree hot water, and the bubble will go soft. Never get hot water. It'll melt. The melting point for butter is about 28 degrees, and more than 34 degrees will be liquefied, so why sometimes in the summer delivery is a problem because it's too hot? If it's a big frozen butter, it's not suitable for a hot water bubble, because there's also a way to get heat imbalanced, so cut butter around the container with a wind blower, it's softer, softer butter, and it's easy to stick your fingers in, but he hasn't become liquid, mixed up as if it's a hairy butter, and if the butter turns liquid, it can be put in a freezer and then become solid
TODAY, WE WILL INTRODUCE A SIMPLE, EASY-TO-HAND DIET THAT CAN BE MADE WITHOUT A OVEN — TEA CHOCOLATE MOUSSE, FRESH AND SWEET, MOUSSE COOL AND SMOOTH, ENTRANCE AND BEAN-SWEET, WHICH IS VERY GOOD TOGETHER AS CHRISTMAS SWEET. LET'S SEE HOW IT WORKS. A. ENGLISH YOGURT: 30 G EGG YOGURT, 15 G WHITE SUGAR AND 60 G MILK. B. TEA CHOCOLATE MOSS: 95 GRAMS OF ENGLISH EGG CREAM, 15 GRAMS OF WHITE CHOCOLATE, 3 GRAMS OF GILT, 3 GRAMS OF TEA POWDER, 135 GRAMS OF LIGHT CREAM (TO 50%). C. DECORATION: 150 GRAMS OF LIGHT CREAM, 20 GRAMS OF FROSTING, APPROPRIATE QUANTITIES OF BEAN AND A SMALL AMOUNT OF TEA POWDER。
Macalon was well known as a French dessert, but in fact it was invented by the Italians. When Macalon first arrived in France, it was quite different from today's Macalon: it was just a single piece, without a scratch. When the almond cakes were passed to France, the single slices became sore, and imaginative French chefs tried to add different fruits and jams – even coffee and chocolate – to create colorful colors. And so, in France, the great Macalon was given a strong French label. Thus, Macalon is not just a dessert, a good food, but a culture.”
