Italian Macalon
By VicentaLakin
REMEMBER WHEN I FIRST LEARNED HOW TO LOOK AT THE OVEN, LOOKING CAREFULLY AT THE DRESS, AND THE JOY OF SEEING IT COME OUT, BUT SEEING THE SKIN CRACK FROM HEAVEN TO HELL, IT FEELS LIKE IT'S LIKE IT'S REALLY STARTING TO LOWER THE TEMPERATURE OF THE SECOND OVEN, AND IT'S DECOMPOSING THE TEMPERATURE OF ITS OVEN, AND IT'S FINALLY SEEING A WHOLE BEAUTIFUL MACAROON, AND IT'S FINALLY GETTING GET, AND IT'S EATING IT WITH JOY, AND IT'S EMPTY. INDEED, MANY PEOPLE HAVE GONE THROUGH IT, SAYING THAT MACALON IS A PITIFUL PRINCESS, THAT THE TEMPERATURE IS PERFECT IN ALL ITS ASPECTS, AND THAT IT'S NOT SO HARD TO HAVE A NICE DRESS WITH A GOOD SKIN. THERE ARE MANY KINDS OF MACALON'S PRACTICES, AND THERE ARE MORE FRENCH AND ITALIAN. THE MASTERY OF THE ITALIAN MACARON IS BETTER, AND THE SUCCESS RATE IS GOOD, SO HERE I SHARE MY APPROACH。
Recipe Recommendations
- egg white 105g
- fine sugar 150g
- water 35g
- almond powder 150g
- powdered sugar 165g
- food coloring appropriate amount
- butter 80g
- white granulated sugar 50g
- egg liquid 40g
- sweetening
- baking
- half an hour
- senior
Steps for Italian Macalon
1
The main material in the material is the material for the Macalon, and the auxiliary material is the internal material. Get ready to do the Macalon material, two proteins, one 55 gram and the other 50 gram。
2
Add sugar and water to the milk pot, heat it up. 55 grams of protein to dry hair bubbles
3
Test the temperature of the sugar with a written test temperature juice and turn off the fire when the temperature is up to 118 degrees
4
The left hand picks up a pot of syrup, the right hand takes an egg-beater to the protein, medium speed, while the syrup pours slowly into the protein, and it's like ice cream, fine and bright
5
Then we'll add appropriate powder
6
Slow and even
7
Almond powder with sugar powder and 50 grams of protein
8
It's full and even, and when it's mixed, you can squeeze it
9
And then we're gonna dig up a little bit of the protein cream and we're gonna mix it in the almonds, because the almonds aren't too wet to mix it
10
And then you put all the protein cream and almonds together, and you cut them evenly, just like you did with the twilight
11
I don't have a glass of almond powder, so it's a little rough
12
THE BOUQUETS ARE FILLED WITH ROUND BOUQUETS, AND THEN WITH A MIXED ALMOND
13
Squeeze out a circle on a tarp-painted grill, squeeze it and then pick out the bubble on the surface with a toothpick, and then hang it for 20-30 minutes until the finger is pressed lightly without sticky hands (the surface is clearly thinner where the bubble is lifted). The temperature varies from time to time when you're drying
14
The oven will be preheated at a minimum of 180 degrees in advance of 5 minutes and 170 degrees in advance, and will be roasted in the middle to 10 minutes. 'Cause it's hot, it doesn't break on the surface. If it's a little empty, a little wet, it's not enough time to bake
15
It's an incubation. Butter precuts a small block of room temperature softening. 40 grams of full egg fluid is ready for early dispersion. 50 grams of sugar and 25 grams of water are boiled to 120 degrees in the milk pan, and then the egg-pumper goes to the middle high-speed right hand and hits the whole egg fluid. Medium
16
The butter is then scattered and smoothed, and the whole egg fluid is added to the butter in fractions, and the water is mixed, so that the colour becomes light in ointment. Squeeze in the middle of a macaron with a well-done bag and press it again