Macalon
By VicentaLakin
Finally time to write the recipe! A lot of friends say Macalon wants the formula! In fact, the squares are the same, the important steps in the fight of protein and twirling! If every step is in place, it'll work! Let's say a few things
Recipe Recommendations
- protein powder 1g
- powdered sugar 100g
- pigment a little
- water 23g
- protein 37g
- almond powder 100g
- white sugar
- stuffing
- sweetening
- roast
- an hour
- senior
Steps for Macalon
1
The choice of an old egg cleaner means that fresh egg water will increase the success rate the next day. That's how the oven's temperature is stable
2
It's hard enough to have an egg rinse. It's fast! It's not like you can get a hook
3
It's usually at 118 degrees. Slow down to the protein. Lee4
I can't do it because I need two hands! Three times, first time, second time, third time! About a step 10-12 next! It won't melt as long as the protein's mixed up in the front! That's why it's a very important step
5
Squeeze your face and dry it for about 25 minutes
6
Last thing you need to do is turn it up and lower the temperature of the tube! A lot of people say there's a constant temperature! No! The oven's not the same temperature
7
The pie is what you want