Macalon
By VicentaLakin
When I first saw Macallon, I liked her, not to mention the taste, but because of her lovely dress and the color of beauty, it really made me love it
Recipe Recommendations
- almond powder 35 grams
- Pure powdered sugar 40 grams
- protein liquid 30 grams
- fine sugar 30 grams
- cocoa powder 3 grams
- sweetening
- roast
- an hour
- simple
Steps for Macalon
1
Almond powder, sugar powder and cocoa powder combined, two times with a cooker
2
Put the powder on the back
3
Sugar and protein, no protein and yolk
4
The eggbeater has to stand up like this, put in sugar three times in a row, hit a hard hair bubble
5
Pour the powder in the sift and sift in the protein. Medium
6
Slicing and mixing in reverse low
7
When mixed, it's like grinding the wall to the desired concentration
8
It's best in a rainbow stream, not too thin or too thick
9
Loading a flower bag
10
Squeeze out the same size
11
It's hard to dry a shell in this weather. I throw 80 degrees fermentation in the oven
12
Put it in a pre-heat oven, around 4-6 minutes by the skirt, 10 minutes by 100 degrees
13
Don't take it when you're out of the oven
14
A lovely dress
15
It's very smooth when it's cold
16
Squeeze the sauce
17
It's the best thing to eat the next day
18
Isn't that simple? Ha ha