Thank you, Markalon

By VicentaLakin

Thank you, Markalon
The first part of "Baking 15" is: Biscuits! Because the kids liked car signs, I painted Logo from the BMW on the cookie. After more than three months coming to the last issue of "Baking 15", I let the BMW sign re-emerge, this time on the Magalon — an echo! From cookie to macaron, the baking technology must be appreciated for the support and dedication of the food industry and North American appliances, so I painted Miracle and ACA Logo on the macaron. Thank you

Recipe Recommendations

  • almond powder 40 grams
  • protein 30 grams
  • powdered sugar 20 grams
  • food coloring few drops
  • frosting appropriate amount

Steps for Thank you, Markalon

  • Make Thank you, Markalon step 0
    1
    Materials ready: 40 grams of almond powder mixed with 40 grams of sugar powder, protein pouring into egg bowls, one-time bag of small round mouths put into wide-mouth cups, amount of sugar powder to give out protein Okay
  • Make Thank you, Markalon step 1
    2
    30 grams of protein with an electric omelet to the fish eye. Fight! Fire
  • Make Thank you, Markalon step 2
    3
    When the proteins appear, add the remaining 10 grams of sugar powder
  • Make Thank you, Markalon step 3
    4
    Add a few drops of pink
  • Make Thank you, Markalon step 4
    5
    Keep going to full protein expansion and lift the egg batter to see a clear angle
  • Make Thank you, Markalon step 5
    6
    Half (i.e. 40 grams) pre-screened apricot powdered with rubber razors, even to powder-free form
  • Make Thank you, Markalon step 6
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    Smash it and fall into the rest of the apricot powder
  • Make Thank you, Markalon step 7
    8
    Picking up and letting the face slide, falling like a ribbon means the mixed paste is finished
  • Make Thank you, Markalon step 8
    9
    Put the pasta in the bouquet of a small mouth
  • Make Thank you, Markalon step 9
    10
    The bouquets and the macaron pads are piling up
  • Make Thank you, Markalon step 10
    11
    It's 40-60 minutes in the room, drying up the face of Makalon's paste, touching it with his finger, forming a thin sheet without touching his hands or drying it up
  • Make Thank you, Markalon step 11
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    Put it in the middle of a preheated oven at 170 degrees above and below: 3 minutes to a dress
  • Make Thank you, Markalon step 12
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    Temperatures up and down to 110
  • Make Thank you, Markalon step 13
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    It's the coolest way out
  • Make Thank you, Markalon step 14
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    It's not because Macalon is sweet
  • Make Thank you, Markalon step 15
    16
    I made them for the kids. I don't like them too sweet
  • Make Thank you, Markalon step 16
    17
    Let's put in a one-time bag to use your imagination on the surface of Markalon

    • Thank you, Markalon Make Tips

    1. Almond flour and powdered sugar must be sifted after mixing; otherwise, it will be very rough when folding. 2. Egg whites must be beaten to stiff peaks, which is also a key point in determining the success or failure of macarons. 3. As for drying the shells, there are actually many methods: you can let them air dry naturally at room temperature, place them in the oven with the fermentation setting on and the door ajar to dry gently, or use an electric fan or a hair dryer. Choose the method according to your specific situation. 4. Every oven temperature is different, so adjust according to your own oven's temperature.

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