♪ Dazzling Macalon ♪
By VicentaLakin
Macalon, also known as the Macalon, the French tortilla, is a French dessert made of protein, almond powder, white sugar and frost, with jam or cream. Splendid, impregnable, colourful, delicate. It also has a very romantic name -- the breasts of young girls。
Recipe Recommendations
- almond powder 35 grams
- powdered sugar 35 grams
- protein 33 grams
- fine sugar 25 grams
- food coloring appropriate amount
- cheese filling 120 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for ♪ Dazzling Macalon ♪
1
First of all, 35 grams of almond powder and 35 grams of sugar powder mixed and sifted。
2
The protein is 33 grams separated into waterless, oilless bowls。
3
Pumping proteins with an egg-pumper and a fish bubble with a third of 25 grams of fine sugar。
4
The protein density added a second fine sugar。
5
When a visible texture was about to be added to a hard-breathed bubble for the third time, it was not in the condition of a hard-breathed bubble。
6
The condition of the protein when it reaches a rigid bubble and the finer and smoother form of the protein is such that it can be made of macaron protein cream。
7
Take half of the protein cream into the sifted powder, and mix it with the flipping and crushing hand. The state at this time is very rough and it doesn't matter to continue。
8
Back to the rest of the protein cream bowls, they continue to mix with the flipping hand and be careful not to overwhelm, which will melt。
9
The paste drops in a drift belt。
10
The bouquets are full of bouquets, and the colours of the colours are drawn into the bouquets with toothpicks, and the face is placed in the bouquets。
11
Vertically squeezes out a circle。
12
Vertically squeezes out a circle。
13
It was then deliated, the oven winder mode was only 50 degrees fired, and the oven was put on the second level of the correct number for 20 minutes. Skin cannot be measured in time, depending on the state, but must be covered to the surface of the finger touching the Makalon with a solid film, if the pressure down can be felt to be soft under the skin. The French macaron is so critical that it has to be in place。
14
Skinned Macalon is sent to the lower of the pre-heated oven with 140 degrees of fire, 130 degrees of fire and 15 minutes of roast。
15
Six minutes or so out of the skirt。
16
The baked Macalon will come out of the oven before it gets cold. I'll just use the ready-to-eat cheese and just slide the cheese with an egg-pumper. The sour cheese is perfect for macaroni. The sweetness of Macalon。
17
The temperature of the baking is moderate and there is no empty space。
18
Final set-up♪ Dazzling Macalon ♪ Make Tips
1. The baked macaron shall be regulated by the temperature of its own oven. Temperatures are too high and too low, all of which contribute to the emptiness or absence of a skirt. 2. Protein must reach a rigid hair bubble, smooth, fine and flexible state. 3. If you do not judge whether the Makalon is cooked, the Makalon skirt will fall back to its maximum point, it should be about two minutes before the dress falls back, and it will be ripe if you press one hand to press the bottom。