Macalon

A tan-coloured tortilla that makes people love and hate. It's like a magic thing, but it's a simple thing. It's called Macalon. Macalon's street and Gui are known in Point West for its difficulty in making it, its detail, the proper benefits of the process, the separation of the fire from the bottom of the bakery, the smoothness of the surface, the presence of a skirt, and the ability to stand up; it is expensive because raw materials are imported, and the almond powder used in it needs to be sifted in order to be used or rendered useless. Despite this, however, many people are still intoxicated with Makalong and determined to develop. If you succeed in making Macalon, you can go straight to the five-star hotel. Macalon is a French-style tortilla, which has a soft shell and a soft, moist interior with a slightly visceral character that makes it unique to Western Europe. When Markalong entered China, many fashion-seeking people began to show a keen interest and desire for it. Some love its softness, others like to challenge the difficulty of making it, and others like its aristocratic character... A small tortilla thus usurpes the status of the sweet world, but in fact, those who know it know that it is just a cracker. And now Macalon's walking into the house, but it's up to you to make it。