Italian Macalon
By VicentaLakin
THE DIFFERENCE BETWEEN FRENCH MACALON AND ITALIAN MACALON IS MAINLY REFLECTED IN THE METHOD OF PRODUCTION, WHERE FRENCH MACALON HAS A RELATIVE MEANING OF SWEET MACARON, WHICH IS DIRECTLY EMITS PROTEIN CREAM AND MIXS TPT. THE ITALIAN MACARON MADE PROTEIN CREAM, FIRST BY MIXING TPT AND EGGNOG, THEN MAKING PASTA-LIKE ALMOND SUGAR, AND THEN MAKING OSTEOGLOBIN FROSTING, I.E., BY ADDING TO THE FRENCH PROTEIN FROSTING THE SYRUP THAT HAD BEEN MADE UP TO 116-120 DEGREES. AS A RESULT OF DIFFERENT APPROACHES, THE SURFACE OF THE ITALIAN MACARON WOULD BE SMOOTHER THAN THAT OF THE FRENCH MACARON, WHILE THE PROTEIN CREAM ADDED TO THE SYRUP WOULD BE MORE STABLE THAN THAT OF THE FRENCH PROTEIN CREAM, WHICH COULD NOT EASILY MELT AND LEAD TO HOLLOWNESS. THE ITALIAN MACARON APPROACH, ALTHOUGH MORE COMPLEX, IS MORE STABLE AND HAS A LOW FAILURE RATE. QUIETLY: YOU CAN PRACTICE THE HAIR OF CONSCIOUS PROTEIN FROSTING. YOU CAN PRACTICE THE SUGAR TO THE EGGBASKET. FOR EXAMPLE, IF YOU MAKE LESS FORMULATIONS, HAVE SMALLER BOWLS, HAVE NO WATER AND NO OIL FOR ALL USES, HAVE WHITE VINEGAR TO WASH THE EGG BASIN AND THE EGGMAKER, OIL AND WATER ARE THE ENEMIES OF PROTEIN, ENEMIES, ENEMIES
Recipe Recommendations
- almond powder 66g
- protein powder 1g
- powdered sugar 66g
- fine sugar 10g
- protein 24g
- water 16g
- sweetening
- baking
- an hour
- ordinary
Steps for Italian Macalon
1
Sugar, almond powder is sifted separately, and then double-sifted. If you're fine enough, you can be free. It depends on your mood
2
24 g protein, covered with powder, backup。
3
and get an eggbasket called 24g protein, 1g protein, 56g sugar in a non-compulsive milk pan and 16g water
4
pumping proteins, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugar, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars. keep an eye on the protein! (more exercise observation)
5
when i hit the protein, i started to get sugar. it's going to take time to fit in with your equipment. for example, if my sugar is going to last four minutes, you're going to have to count how long you're going to be able to get your protein out! humidity determines the temperature of your sugar, downloads a weather forecast that's going to be wet in there. check it out. i'm 117 degrees here. quietly: here, the probe must not touch the pelvis, the bottom, about 1 cm from the surface of the liquid, the sugar, the sugar on the side, the brush, the brush, the fire, the sand. it's just the feeling at 117 degrees of bottom and the lack of sugar
6
it's also possible to add more than a half of the well-released protein to the sugar plume, most of which is to observe its state. it must be fast, 30-40s down, and if the egg basin gets colder (below warmer, it should be around 40 degrees) it can't pass out, it'll just get thinner. healthy protein frosting points to a strong triangle that feels strong and has strong resistance。
7
FAILED PROTEIN CREAM, VERY RARE. QUERY: IT'S FINE TO SUGGEST PINK. IT'S FINE. IT'S FINE. IT'S FINE。
8
COMBINING TPT, I USED PRESSURE TECHNIQUES, EVENLY MIXED, MIXED EIGHT WORDS, AND ALL KINDS OF TECHNIQUES WERE FOUND TO FIT. THE FINAL STATE FEELS LIKE SOY SAND. HERE'S SOME OF THEM
9
THE MIX OF TPT AND PROTEIN CREAM (WHICH IS IMPORTANT TO MAKE YOU UNDERSTAND THAT I'VE TAKEN PICTURES OF THE PAST) IS ONE-THIRD, AND I'M ABLE TO CUT IT FOR THE FIRST TIME WITH A LITTLE BIT OF FORCE FOR FULL MIXING, THE SECOND TIME WITH A THIRD, BUT LESS, THE THIRD TIME WITH A PICK-UP
10
For the first time, it's sticky
11
Get a scalding cup, with a bouquet of 7065, and then you'll be able to squeeze the macaron! You have to get something ready before you do it, or you're too busy, and it's not easy for a person to do it together, for a new hand。
12
(from the internet, the florist, vertical oven, 0.5 cm, the end of the comma, can't be squeezed, about 3 cm, size, 1 cm away, or you can choose a silica pad with a pattern, or print it under the tarp)
13
It's at least 30 minutes for the cool skin to preheat the oven, depending on your specific environment, the standard is that you don't stick your hand on the surface of the Macalon, and you feel like you're wearing a skin. Of course, it can't be too long, but I've tried at most an hour to fit the macaroon at 150 to 160 degrees, my oven at 150 degrees, the hot wind cycle. 12 minutes, 4 minutes by the skirt
14
let's get macalon out of the oven and wait for macalon to cool off. butter lemonade. refrigerator freezes for one night. it's best to have seven days of cold storage. a month of cold