French bear Macalon
By VicentaLakin
Cute bear-typed mocha, French-style. Many baked friends are afraid to be Macalon, not to try, to say the least, to be afraid of failure, and it's not so hard for Macalon to be successful if you have the skills to do it. The square is the amount of the Macaron 10 centimetres in diameter of the finished product. It can also be done without the bear shape, and the same is done in the direct base circle. The amount you need can be converted from squares。
Recipe Recommendations
- almond powder 25 grams
- protein 22 grams
- powdered sugar 25 grams
- cocoa powder 4 grams
- chocolate 50 grams
- light cream 15 grams
- butter 5 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for French bear Macalon
1
First step is to mix 25 grams of sugar powder, 4 grams of cocoa powder, 25 grams of almond powder, and if it's super fine, it's off-screen. Almond powder is then only sifted and cocoa powder and then mixed even powder。
2
Dissociate the protein from the waterless, dry bowls, not the pots, and the protein is too little to get out。
3
A sifted 17 grams of sugar powder, or two of sugar powder in the square。
4
Protein hits dry hair bubbles, and it's more delicate when it's low。
5
Add powder mixtures in fractions, and flip。
6
Smiling and next time。
7
It's all right。
8
The bouquets are covered with round bouquets on top of the cup, and the mixed paste is put in. My bouquet is 0.7 centimetres in diameter。
9
The bouquets are covered with round bouquets on top of the cup, and the mixed paste is put in. My bouquet is 0.7 centimetres in diameter。
10
There's three shapes on the mat I'm using, and we're just talking about bear squeeze. Squeeze in your ears first, not too full。
11
And do not overcrowd the middle of the circle。
12
They're all squeezing up the grill, taping the bottom of the grill, blowing out the bubbles if they can't get through。
13
If your oven has a minimum temperature of 50 degrees down there, it's only going to open 50 degrees for about 20 minutes. If it wasn't for 50 degrees, it'd be like me if it was just a 100-minute preheat and turned off the heating, and put the grill in the top coating for about 20 minutes。
14
In either way, it is important that the skin is in place to move forward, that there is a hard shell on the surface of the finger, that there is a clear feeling of softness under the skin, that if the skin is still soft and sticky, it is not dry yet, and that is a bit longer。
15
Put it in the middle and lower of a pre-heated oven and roast it up and down at 130 degrees for about 14 minutes. My oven is hot, and you can bake 140 or 150 degrees if it's not hot。
16
Five minutes later, the skirt appeared。
17
Out of the oven, cooler and then exposed。
18
Chocolate, with light cream, or microwave furnaces, melted and mixed, evenly mixed with butter, and was packed in a bouquet awaiting condensation to make a pate. Pumps can be packed and cooled for one day, and then eat when the cake is back on the tide。
19
It's better to use a melted chocolate painting with an expression。
20
Is it cuteFrench bear Macalon Make Tips
The main point is to say that if not for particularly dry areas, it would be better not to try room temperature, which would greatly increase the number of failures. I have never considered room temperature, which is too long, and it is estimated that the skin has not been dryed out. In the case of his own oven, he managed to put the skin in place. It all needs to be thought through. With regard to the temperature and timing of the baking, I suggest not to warm the baking, which is still measured by your oven。