Colorful Macalon
By VicentaLakin
Macallon, also known as almonds and chicks' breasts, is a French specialty. It is a French dessert made of proteins, almond powders, white sugar and frost, usually covered in fruit and butter between two biscuits. When this sweet food comes out of the oven, it is based on the shell of a circular flat floor, coated with a coat of pie, and finally a hemispheric crust, which forms a small round sweet spot with a rich taste. Anyone who eats Macalon is attracted to her charming taste, biting on her slow taste, flowing from her throat to her heart, with a thick apricot in her mouth, and enviing the world with these delicious cookies. Don't be frightened by the sugar in the formula. The macaron sweetness that's finished will be acceptable to you. It won't hurt. It'll make you feel just right. When making the Macalon, it is possible to make the coloured Macalon, according to its own preferences, by adding food colours of all colours. You can also make a mochalon without any color. It was said that the colours of Macalon are a symbol of love and that the sweet tastes are understood only by those who have eaten. The wedding picture of the Church and Baby was taken in France, and the Maestro Palace, one of France’s largest palaces, was built in the 12th century, not only when the wedding was called a “century wedding” by netizens, but even more beautiful. How can there be less romantic Macalon in this romantic country
Recipe Recommendations
- almond powder 50 grams
- powdered sugar 80 grams
- protein 40 grams
- sugar 20 grams
- dark chocolate 80 grams
- light cream 80 grams
- sweetening
- roast
- an hour
- senior
Steps for Colorful Macalon
1
100 GRAMS TPT (50% ALMOND + 50% REFINED SUGAR POWDER) 30 GRAMS
2
Protein 40 grams sugar 20 grams
3
All the powder is sifted online (50 g apricot + 80 g sugar) if it's not easy to sift, you can crush the powder with a spoon and make it pass faster. Network
4
The apricot powder mixed with the sifting is very thin and loose
5
When the protein hits a thick bubble, add a fine sugar and then continue to stir up a hard bubble
6
Half the protein to the powder
7
Combination
8
Add the remaining protein to a drop of edible pigmentation that continues to mix the powder with the protein
9
Scratch the bottom and rub it with a razor
10
Until the protein paste reached the point where the razor had been lifted, the protein paste was carried down in a band。
11
The bouquet contains a round beak and the mixed paste is put into the bouquet。
12
the grill is filled with glass fibers, and the paste is squeezed into the mat at random. i squeezed small, baked 3 cm size。
13
If a bubble is picked lightly with a toothpick, it will heal naturally when it is destroyed。
14
Squeeze the macaron and dry it to the skin, and form a hard shell to roast
15
The oven is preheated 160 degrees
16
About eight minutes, approximately 140 degrees to ripening after the appearance of the skirt (see table slightly coloured), is about 12-15 minutes。
17
Break the black chocolate and add the cream
18
Insulated water heats up to the melting of chocolate, which is constantly mixed。
19
The fully melted chocolate sauce is in a visceral state, which can be used when the end is placed in a warm, slightly condensed state。
20
Select two pieces of the same size to squeeze chocolate sauce in a set of middles
21
Put another piece together, and a Macalon is born。Colorful Macalon Make Tips
Xiao Yingzi's Tips: 1. Macarons have a relatively high failure rate and are costly, so to facilitate practice, it is best to work in small batches each time. As long as you follow the steps and execute each one properly, the "feet" will definitely appear. 2. For making macarons, using a silicone mat yields the best results. Since silicone mats conduct heat slowly, they prevent the bottom from setting too early, which makes it easier for the feet to form. Fiberglass mats work very well too. 3. Only when the almond flour particles are fine enough will the macaron's surface have a delicate sheen. Therefore, before making macarons, sift the mixture of almond flour and powdered sugar to ensure you get a fine blend. 4. If you cannot buy almond flour, you can buy sweet almonds and grind them yourself using a food processor; however, if not ground correctly, they will turn into a paste. It is still recommended to buy ready-made flour; there are many sellers on Taobao.