French Macalon

By VicentaLakin

French Macalon
Macarons, an Italian dessert made of protein, almond powder, white sugar and frosting, usually contained between two biscuits, such as jam or cream, with a soft skin and soft inside. Macalon has an interesting alias — the breast of a young girl, which I would rather call Princess Macalon, because it is not easy for a baker to conquer. A lot of eggplant powders say that they look very good, that they tried to do it early, but they never did it, and they finally gave it up a little bit bitter, but the tomatoes believe that there's hope that if they stick to finding out the problem, there's hope that they'll find out

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Steps for French Macalon

  • Make French Macalon step 0
    1
    Sugar powder and almond powder are in the grinding cup together for 20 seconds
  • Make French Macalon step 1
    2
    Accumulated almond powder mixture sifted into the egg basin
  • Make French Macalon step 2
    3
    add 20g protein to the mixture medium
  • Make French Macalon step 3
    4
    It's a mixture of protein and almond powder
  • Make French Macalon step 4
    5
    The blends are all smoother
  • Make French Macalon step 5
    6
    Add some pigmentin to the almond paste, even with the almond paste
  • Make French Macalon step 6
    7
    Protein with fine sugar to dry hair bubbles
  • Make French Macalon step 7
    8
    Add a third of the protein cream to the almond paste, and mix it evenly with a blend
  • Make French Macalon step 8
    9
    Add another third, quickly flipping up and down, making the old thick almond paste slippery. After a third of the last one, it's a full-blown macaron with a leash
  • Make French Macalon step 9
    10
    packing the macaron in a bouquet, squeezing it with a circle of 15 px in diameter, which is 2.5-75 px in diameter
  • Make French Macalon step 10
    11
    When you're all squeezed, knock on the bottom of the grill with your hands, blow out the bubble, dry the skin, put it in the middle of the oven, preheat it 150 degrees for 20 minutes

    • French Macalon Make Tips

    1. The powdered sugar mixed with almond flour must be ground from granulated sugar; do not directly use store-bought powdered sugar mixed with cornstarch. 2. Let the piped macarons dry. As long as the ingredients are weighed accurately, the mixing technique is correct, and the macaron batter is neither too thick nor too thin, placing them in a well-ventilated area will result in a skin forming very quickly. 3. Macarons have high requirements regarding oven temperature, as well as air humidity and temperature during skin formation. It is not something you can succeed at on the first try. If you are truly interested, try a few more times, learn from your experience, and find the macaron-making method that suits you best. 4. Because every oven's temperature varies, the temperature and time used in the recipe are based on the oven I usually use. When baking, you need to get to know the "temperament" of your own oven.

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