Macalon

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Almond powder and sugar powder screening

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AFTER MIXING TPT POWDER, ADD 37 GRAMS OF PROTEIN (1)

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Mixing evenly

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37 g protein (2) with 0.5 g protein powder

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(b) Hit a hard hair bubble with an eggbeater

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Water and fine sugar are placed in the milk pan and burned to 118 degrees with a small fire

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Gradually pouring sugar water into distributed proteins, with an egg-beating device on the side, and down to approximately 40 degrees of protein cream

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ADD TPT PASTA THREE TIMES

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For the first time, it can be smoothed, for the second time, by a flip, and then added a third protein cream, with the lifting of the paste showing a ripple pattern

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(b) Loading the pasta in a bouquet, crowding out round shapes on the grill, squeezing the grill a few times after, and then picking out bubbles with toothpicks

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(a) The natural drying of the place of ventilation, the time of which varies according to the degree of the cortex, can be applied to the pointer with a light stroke, without touching the hand, the soft shell

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The oven is preheated at 160 degrees and placed in the oven for 14 minutes

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About five minutes to get out of the skirt

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When it's done, it's out cold, and when it's completely cooled, it's out

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(b) Infiltration: heating of light cream fires to bubbles

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Add black chocolate blend to melt

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After mixing, put in a freezer for an hour

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Chocolate pie in a bouquet with a small cut

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- Squeeze chocolate on Macalon

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Add a pap and put another piece of Macalon on it。

1. Almond powder and sugar powder must be screened. 2. When cooking sugar water, the temperature must be tested using thermometers, usually up to 116° ~ 120°. 3 When you squeeze the face, you squeeze it evenly, you squeeze it in a similar size, you have to have a distance between each and every Macalon, and when you squeeze it, you have to blow out the bubble and pick out the bubble with your toothpicks. I ignore this step, you don't pick out the bubble with your toothpicks, and you squeeze it too close, resulting in a few of them coming together. 4. The time of the coating shall vary according to the degree of the leather, and it shall be fined with the fingertip, without touching the hand, and the soft shell. I bake at 160 degrees, which is the actual temperature of the oven。