Chocolate Macalon

Macalon's third. This is the third time you've tried a chocolate marclon. For a long time, it was known as the noble lady's Macalon. Until the King's Macalon was seen, the events reached a real stage. It's a bit time-consuming to send out some protein. For the first time, you're looking at a chocolate marclon that doesn't need protein. It seems simple and progressing well. However, the destruction was on the word “one moment”. How many seconds, exactly? It's never been understood as a long time, at best for about a quarter of a month. However, it was only for more than 40 minutes that it was safe to touch it with its fingers, and the soft shell naturally. But the result is tragic: it's a mess and it's wrinkled. Although the ugly look did not stop it from being killed, it was always frustrating. For the second time, it was over two hours, and it was partially split. Suddenly there was hope, and it was clear that the soft shell was different. Thirdly, until the fourth hour, it was in no better condition than it was when it was just squeezed out, and the fingertips were still attractive to it — this gruesome and humid winter. The dark sky outside of the house makes it impossible to expect God's blessing. I hope the oven will help. Put the oven in the oven, set up an fermentation function, turn it off after a moment and wait and open the door. Then, finally, we wait for a third success: none of them cracked, although later, when they were picked up, they broke some cute faces. It's a long breath。