The tea macaron

1

PPT: 50 g for almond powder, 50 g for sugar, 19g + 19g for old eggs, 8g for fine sugar, 0.2g for protein and 8g for tea. Sugar: fine sugar 42g, pure water 12g

2

almond powder 50g, sugar powder 50g, tea powder 8g mixed。

3

old eggnog 19g into the almond powder, covered with almond powder, while standing by。

4

old egg cleaner 19g plus protein powder 0.2g and sugar powder 8g to hard hair bubble。

5

selenium: fine sugar 42g, pure water 12g slightly mixed, small fire boiled to small bubbles, temperature was around 115 degrees and fire was off。

6

The boiled syrup slowly fell into the protein cream along the inner wall of the container, and the egg-beater was distributed at high speed。

7

Protein frost to the reverse triangle。

8

The almond powder and the egg are evenly smooth, and the almond paste is dryer。

9

THE PROTEIN CREAM WAS ADDED THREE TIMES TO THE ALMOND PAN. FOR THE FIRST TIME, A THIRD OF THE PROTEIN FROST CAN BE EVEN. FOR THE SECOND TIME, A THIRD OF THE PROTEIN FROST WAS CAST, WITH A HALF-SQUARE CUT. FOR THE THIRD TIME, THE WORD “J” COULD BE DOUBLED IN SIZE, BUT WITH A SOFTER, EVENLY。

10

The mocha lasagna is fine and smooth。

11

The large bouquet was placed in a wide-mouthed cup, and the macahone was put into the bouquet。

12

Get the silica pads ready and the bouquets cut

13

VERTICALLY SQUEEZED OUT THE MACARON EMBRYOS AROUND 2.8 CM OF EQUAL SIZE. TRY TO BE THE SAME SIZE。

14

Cool skin: 25 to 40 minutes, if you have a hot room and a dry ventilator, you can hang it to the skin without sticking. The oven is cold, the hot wind circulates 50 degrees 5-15 minutes, and the skin doesn't stick。

15

Baking: 140 degrees up and down, about 15 minutes. A successful pony is basically out of the skirt。

16

Five minutes of ponys, has first appeared on the line。

17

Out of the oven — when completely cooled, the macaroon embryo was removed from the silica pad. Line up according to size pair。

18

internal: basic cream cream, salt-free butter 50g, pure milk 10ml, fine sugar 28g, eggs one. butter softens to a delicate ointment state, egg fluids to colour whites to a small bubble, fine sugar 28g to pure milk 10 ml to mix a small fire to melt all sugar, boils to a temperature of 118 degrees of syrup, slows boiled syrup down to dispersed egg fluids along the inner walls of the container, slows an egg-beater up to full flavour cooling, and evens all the butter is transferred to the storage reserve。

19

Creaming cream bouquets cut on the macaroon, and the other marcaroons were delicious. It'll be done for the Macalon freezer overnight。

20

"Small the tea" is done! With the smell of spring, fresh green

petty 1 and egg cleaners are ready two days in advance to cover the storage of cold refrigerators. i am sharing it with you, too, for the sake of my friends, who are able to make a small horse with a soul. three, don't ask if almond powder can be replaced. tell your relatives not to. buy without. 4; internal practices: basic cream cream, 50g salt-free butter, 10ml pure milk, 28g fine sugar, one egg. butter softens to a delicate ointment state, egg fluids to colour whites to a small bubble, fine sugar 28g to pure milk 10 ml to mix a small fire to melt all sugar, boils to a temperature of 118 degrees of syrup, slows boiled syrup down to dispersed egg fluids along the inner walls of the container, slows an egg-beater up to full flavour cooling, and evens all the butter is transferred to the storage reserve。