Macalon
By VicentaLakin
Macalon is a snack with a very high failure rate, and its materials, though simple, are not 100% successful in every operation, and its mouth is soft, thin and soft, but it eats its viscous, soft internals, and its mouth is rich. It's a double
Recipe Recommendations
- egg white 75g
- white granulated sugar 27g
- almond powder 60g
- powdered sugar 110g
- rum 2g
- butter 15g
- milk 10g
- egg yolk one
Steps for Macalon
1
Almond powder and sugar powder
2
The egg cleaner uses an electric omelet to blow up the bubble to one third. White Sugar
3
Add the remaining two-point when the foam is thin, then the remaining sugar when it's tattooed
4
Scratch the foam with a razor or an egg
5
Add almond powder and sugar powder to the protein cream three times
6
Smash it and then continue to mix it, evenly from the surroundings to the middle, smoothy and thin, and with a razor, it's like a silk drop
7
Put the pasta in the bag and squeeze it on a silica pad
8
And when they're squeezed, they're dry in the ventilation, and they're dry on the surface
9
PUT IT IN A PRE-HEATED OVEN, 150 DEGREES, 160 DEGREES, 5 MINUTES BY SKIRT, 120 DEGREES, 140 DEGREES BY 12 MINUTES (USING CKTF-30GS)
10
Caramel: When the butter room is softened, the water melts with sugar powder and the milk is evenly mixed
11
You're gonna have to put the egg yolk in the fire
12
Choosing the same size of a cookie embryo, squeezing the heart of a cookie embryo, using another cover
13
I did two of them. I was afraid I'd fail