Bear lollipop macaron

1

The required ingredients are called standby。

2

Almond powder (super fine almond powder) and sugar powder (macalone special sugar powder) are mixed for screening. There are large grains that can be pressed with small spoons。

3

Started with protein, which hit half of the sugar powder in fish bubble form and evenly mixed with the rest of the powder。

4

Bring up the eggbeater and have a straight angle. This step is important

5

Pick a drop of edible pigmentation with a bamboo sticker. (Deep color added to your needs)

6

And then, when it's even, the scratcher comes down with a ribbon。

7

It is easier to put a bouquet on a cup and then squeeze it into the grill。

8

Try to squeeze as evenly as possible. Keep your hands where you can。

9

And when they're all squeezed, they shake a few times, and they blow bubbles, and they squeeze a little bit smaller。

10

When a circle is squeezed, small circles are squeezed above the left and right sides of the circle, making the ears of a bear, and picking up bamboo if there is a bubble。

11

Starts to dry the skin: the grill is placed in the oven, the yeast is developed, and the oven door is kept open for half an hour. This is the time to make a favorite pie

12

Squeeze the edge of Macalon without sticky hands, slightly elastic, and just dry the skin。

13

The oven is pre-heated, 160 degrees up and down, placed in Makalon, appears on the edge of the skirt for about 3-4 minutes, cooled to 110 degrees and baked for 8-10 minutes after the edge has stabilized。

14

At the bottom of the Macalon, there's no plaster set up after the roast. Photos under the lights at night. They're so colory

15

The finished chart. Black and white chocolate dots for Bear Five。

16

Make a map. Feel your favorite sauce. I used chocolate salad sauce

17

There's no room

18

Lovely bear

19

咬上一口，外皮酥脆，内心组织软糯，There's no room

20

The finished chart. Lovely bear

The container used for the egg whites must be free of water and oil. Ensure they are beaten until stiff peaks form, presenting upright sharp tips. The macaron shells must be dried until they are no longer sticky to the touch and feel slightly elastic when pressed; do not rush. Since it is now winter and the room temperature is low, I use the oven's fermentation setting to dry the skins, without setting a specific temperature. If they are still slightly sticky after half an hour, extend the time by another ten minutes. Do not leave the oven once baking starts; keep a close watch on the macaron feet. Once the feet have formed and set, lower the temperature. The feet may recede slightly. Adjust the temperature according to your own oven. The recipe uses an ACA oven with a capacity of 38 liters.