No colored macaroni
By VicentaLakin
1. The protein cream must go to the end of the chicken and fall back if it is not hard. 2. Air moisture is best around 60 per cent, and if too wet, the wet machine is removed. Three, baked and put on the dryer, then pick up the macaron, and when the heat is hot, you break the macaron shell
Recipe Recommendations
- almond powder 100g
- powdered sugar 100g
- egg white
- protein powder 2g
- Black cocoa powder 5g
- fine sugar 15g
- qingshui 30g
- milk 100g
- egg yolk of 2
- butter 150g
- sweetening
- baking
- an hour
- ordinary
Steps for No colored macaroni
1
100 g sugar + water fire slows down to 118 degrees
2
After 1 p.m. to blisters, we'll add a fine sugar and protein three times. Pink
3
It's a short, straight angle
4
Cooked sugar moisture 5-6 times into the distributed protein, high speed
5
The protein cream with the sugar can hit a hard chicken tail
6
The apricot powder, the sugar powder, the black cocoa powder
7
Add Equation 2 evenly
8
Add Equation 2 evenly
9
Take a third of the protein cream and mix it evenly
10
The last time, we cut and flip until the paste falls
11
Fill up the bouquet and squeeze it out
12
I don't have any hands on my skin
13
Put it in the lower middle of the oven, 165 degrees 13 minutes。
14
I'll make a pair of two macaroon shells
15
two of the yolk spread into 100 g of milk, and the fire boils and cools
16
Butter softened and smoothed
17
I'll put the cream in butter in three
18
Squeeze in a bouquet and squeeze it on a macarone
19
Cover another sealed freezer。No colored macaroni Make Tips
1. The protein cream must go to the end of the chicken and fall back if it is not hard. 2. Air moisture is best around 60 per cent, and if too wet, the wet machine is removed. Three, baked and put on the dryer, then pick up the macaron, and when the heat is hot, you break the macaron shell