Macalon

Almond powder and sugar powder (to use pure sugar powder, not marketed sugar powder mixed with corn starch). Sugar can be mixed with a food machine into a sugar powder) and placed in a food machine at speeds of between 20 seconds and half minutes until it becomes a very fine powder. He'll rub the apricot powder with his hands, and he'll tear it apart。

Put almond sugar in the bowl and 20 grams of protein. Abrasions and proteins are fully mixed with abrasive mix, and if there are particles that can be conflated several times with a razor, then they can be smoother (lower amounts of protein, dry at the beginning), but when the powder absorbs the protein, they become wet. Don't add protein because it feels so dry at first, remember! Nice and delicate almond paste. The almond paste is very thick at this time。

Add a little pigmentin to the almond paste。

Another clean bowl, which was poured into 30 grams of protein and 20 grams of fine sugar, was sent out with an egg-beater to the pointy dry hair bubble that could be pulled out. A third of the protein goes to the almond paste. Scratch and scrambling, so that the thick, hard-to-wrote almond paste becomes smooth. One third of the protein is added, and it continues to be even. After blending, insert the last one-third protein, evenly blended. Every time you flip it, you flip it from the bottom up (like a twilight cake maker) and don't draw a loop mix。

When it's modulated, the macaroon paste should have a very smooth and lush taste. Scratching the face with a razor, the paste will drop in a band, and the paste drops into the basin will disappear very slowly. (The state of the paste is critical, and if the paste does not float in a band, the face is too dense to mix several times to make it fit. If the pasta drops behind the trail quickly disappears, it means the pasta is too thin

A tarpaulin is placed on the grill, the face is loaded into a bouquet and the face is squeezed out with a round mouth of 0.6CM in diameter. The pasta will spread slowly. I squeezed about 2.5-3 cm in diameter per face, slightly larger than a dollar coin. By the size of the formula, at least 60 can be squeezed out (after roasting, two pairs of one, for a total of 30). If there is a squeezing of an air bubble on the surface of the Macalon, it is easy to pick it out with a toothpick (the occasional appearance of a bubble on the surface of the Macalon is normal, but if there is too much air bubble on the surface, it may be caused by too thin the face is mixed and the protein is blistering)。

The oven will be dryed in the ventilated area for a few minutes, until the face is softly pressed with the hand, without sticky hands, and a soft shell is formed (or a 45-degree oven preheated for two minutes, with a hot wind blowing off the fire for 10 minutes). I baked at 150 degrees, 120 degrees, the middle layer. At the bottom, the grill is insulated, baked for five minutes, with a hot wind of fire. Five minutes later, the fire went up to 130 degrees and the fire went down 120. Take off the grill below for about seven minutes. There's no hot wind. It's a direct fire. Normally, Makalon starts to show up in five minutes or so。