Coffee Macalon
By VicentaLakin
The coffee has the bitter smell of coffee. It doesn't taste like anything else
Recipe Recommendations
- almond powder 90g
- Freshly ground coffee powder 10g
- fine sugar 100g
- protein
- powdered sugar 100g
- water 25g
Steps for Coffee Macalon
1
coffee apricot powder mixed with sifting
2
protein b to hard hair
3
25g fine sugar with 100g water boiled up to 118° (do not shake the bottom of the pot while cooking sugar, otherwise the sugar crystal will seriously affect the final protein cream)
4
When you're getting high-speed protein, you're going to put sugar in it and then you're going to hit the egg
5
Put a third of the protein cream in the paste and mix it evenly
6
ADD THE REMAINING PROTEIN CREAM TO BE EVEN WITH THE STROKE OF THE WORD "J" AND NOT OVERWHELM IT OR OVERWRITE IT UNTIL THE DROP OF THE FACE PASTE FALLS UNDER THE SLIDE OF THE TRIANGLE AND THE DROP OF THE FACE PASTE DOES NOT DISAPPEAR FOR 15 SECONDS
7
Squeeze on a silica pad with a silica mouth, shake twice, jab the bubble with a toothpick, preheat the oven at 50 degrees, and put it into the macaroon for about 13 minutes until the skin is not sticky
8
The oven is 160° preheat, 13 minutes or the oven is 160° preheat, 5 minutes, 150° and 12 minutes
9
macalon infiltration: 80 g softened butter with 30 g apricot and 40 g sugar powder (sweetness may be increased or reduced by the person ' s preference) and then evenly mixed with an appropriate amount of italian card (based on the thickness of paste) and then a suitable amount of ready-made coffee powder (which may be omitted)
10
I've done it twice, once and for all, once and for allCoffee Macalon Make Tips
I personally think the hardest thing is to control the oven temperature, which is different for everyone, so the temperature has to be adjusted to their experience, even with an oven, and the time I've spent making the original pasta and the coffee paste is different