Macalon
By VicentaLakin
Beautiful macaron, smooth surface, no pit scarred, radiant under the light, and a nice dress of lace on the bottom of the cake, which is perfect. Perfect Macalon, with a clear sense of taste, the first entry is a thin, but very thin shell, which continues to be a soft, dense inner layer with a little bit of viscous teeth, so that, I must say, the beauty of the soft inside is so different。
Recipe Recommendations
- low-gluten flour 30g
- protein 35g
- Pure powdered sugar 40g
- fine sugar 30g
- milk fragrance
- roast
- half an hour
- ordinary
Steps for Macalon
1
Take low-banded flour, sugar powder, fine sugar, eggs and weight。
2
Low-banded flour and sugar paste。
3
The proteins are added to the fine sugar twice。
4
It's hard enough. It's got a pointy angle。
5
It's sifted with sugar and low-banded flour。
6
With a rubber razor, the paste can flow like ribbons。
7
THE BOUQUET IS FILLED WITH A ROUND MOUTH OF 0.5CM, AND THE MIXED PASTE IS FED INTO THE CHARRED BAG。
8
ON A SILICONE PAD, SQUEEZE AROUND 3CM IN DIAMETER. IN THE VENTILATION AREA, THE ROOM IS WARM AND DRY FOR ABOUT AN HOUR TO THE SURFACE. IT'S A LITTLE ELASTIC WHEN YOU TOUCH IT. IT'S NOT EASY TO BREAK IT。
9
Put it in a 210-degree pre-heat oven and insert another oven in the lower part of the oven. The mid-level roasting to Makalon appears by the skirt and is completed in approximately two to three minutes。
10
Go to 130 degrees and bake for about 10 minutes, turn 130 degrees and transfer the lower grill to the top, and put another tin paper in the grill, which will better prevent the macaron from coloring。
11
When you're baked, you're dry, and you take the Macalon down。
12
Plus like the pie would do。Macalon Make Tips
After it's finished, put on like chocolate. A perfect Macalon is done。