A girl's tits
By VicentaLakin
Macalon (French: Macaron, gag French pronunciation: [makaˈʁɔ̃]), also known as Macalon, French tortilla, a French dessert made of protein, almond powder, white sugar and frosting, usually contained between the two cookies, etc。
Recipe Recommendations
- almond powder 45 grams
- protein 33 grams
- fine sugar 30 grams
- Pure powdered sugar 45 grams
- sweetening
- roast
- an hour
- senior
Steps for A girl's tits
1
It's so delicate to get past the sun
2
Let's sift sugar powder, almond powder
3
It's so delicate to get past the sun
4
The protein is inserted in a large bowl that is clean and free of water and oil, and is pumped out with an egg-pumper and then given out with fine sugar。
5
Send to hard hair. An egg-beater is raised for a tough little angle。
6
The sifted powder groups were added to the protein twice, evenly mixed with a razor。
7
The mixed paste is a slide。
8
Plus my favorite food color
9
We'll split the paste in two. Pick a little pigmentation with a toothpick
10
The mixed pasta is filled with a one-time bouquet and the front end with a small rounded mouth. Because I don't have enough bouquets, the other one I used to cut open my mouth with
11
Pumping vertically on the Macalon mat. Order
12
Select the fermentation slot and place it in the oven for about 30 minutes. (Forgot to take a picture, take a step) The fermentation is flexible with a slight fermentation of the finger. It means drying out
13
The oven is preheated at 180 degrees and is set at 150 degrees, and the oven is baked in the middle for about three or four minutes. The temperature will immediately be changed to 110 degrees above and below and will continue to bake for 8-10 minutes。
14
In about four minutes, you see it
15
Time's up. Pretty Macalon out
16
Scratch one with a shaving knife
17
Put on the likes of the pie
18
Completed Chart
19
One moreA girl's tits Make Tips
This recipe comes from Instructor Mengyue, and she explained it in great detail. I succeeded on my second try. Some say letting the skin dry is important, while others emphasize temperature control. Personally, I think that if you carefully follow every step with dedication and don't cut corners, the surprise of success is waving at you. I would like to thank Instructor Mengyue for her strong support.