Starboard Markalon
By VicentaLakin
I love the stars, remember the last time I saw the stars was in high school, and I wanted to see them once。
Recipe Recommendations
- almond powder 45 grams
- powdered sugar 45 grams
- egg white 17 grams
- fine sugar 7 grams
- qingshui 11 grams
- egg white powder 1 gram
- bamboo charcoal powder 1/4 teaspoon
- royal blue pigment 2 drops
- white pigment 1 drop
- caramel cheese filling appropriate amount
- sweetening
- roast
- three-quarters of an hour
- senior
Steps for Starboard Markalon
1
Almond powder and sugar powder are evenly sifted
2
dig a little pit in the middle of tpt, drop it in the egg purr one, then lighten it. stay
3
Protein 2 added to the protein powder and seven grams of fine sugar. Just a little straight angle
4
37 grams of sugar and 11 grams of water
5
Fire slows down to 118 degrees
6
Five to six times into the plume, high-speed stir-down cooling. Head
7
stabilize tpt with silicone
8
Take a third of the protein cream and pour it to the almond. Internal
9
Smash it evenly with three drops of blue and a quarter of a tea spoon
10
Take another third of the protein cream and add it to the almonds
11
The last one-third of the protein cream goes in, and it's even
12
Loading a flower bag
13
A vertically squeezed round on the Macalon mold, and when it was squeezed, stunned two or three downwards, slammed through some bubbles with toothpicks
14
A few drops of water mixed with white colored pigments. Move
15
The oven is 70 degrees preheat and shut down
16
Just turn the oven up and down to the hot wind cycle of 140 degrees for 15 minutes
17
Look at the tissue and put the caramel cheese on the table overnight
18
Done
19
Done
20
Done