It's like a burger, Macalon

almond powder is sifted with sugar powder (the mixture is tpt). almond powder doesn't sifter alone, it's oil. the use of apricot powder for macalon will increase the success rate. purge the eggs into a pit dug in the middle of tpt, covering the surface and providing backup. the fine sugar and water shall be poured into the cup of china with a small mouth, and the small fire shall heat up to 118 degrees off the fire and shall not be disturbed in the middle. a non-clave wall avoids a glucose reverse, heats it with an electric pottery more evenly than an electromagnetic furnace, and does not operate with a smoke-smoking machine, which causes surface air to move too fast, and reverses when temperatures are inconsistent. heated sugar water is accompanied by protein powdered eggs and fine sugar mixed with hair. if there is no protein powder, the egg can be covered with a membrane, frozen in the fridge for one night and used as an old protein. but it's easier with protein powder. putting an egg-beater in a hard hair bubble. at this point, the sweet water that reaches the temperature will be poured down five or six times into the plume of the plume, every time it is poured into the head of the egg, every time it is passed at a high speed and integrated, then it will be poured into the next time, until it has been fully filled, and paints of light (protein cream)。

the tpt is evenly mixed with the egg clear buried in the middle. add a third of the protein cream, and then crush it to full integration. the remaining protein cream will be poured in two more fractions, which will be mixed by cutting. be careful with the trick and avoid the bubble. loads a large bouquet with a medium round mouth and squeezes out the shape on the mould. i use a non-cooky macaron model for cooking. put it in the lower and middle of the oven, open a hot wind cycle of 30 degrees, and dry skin for about 10 minutes, to the surface, without sticky hands. directly in the lower part of the oven, 155 degrees of upper fire, 165 degrees of lower fire, approximately 12-15 minutes of roast, depending on the actual temperature of the oven in the different ovens and the size of the head, if appropriate, increased or decreased。

Take out the hanger, brush a little bit of yolk on the surface, spread a little bit of sesame, and get a little color on the stove for a minute. Cut the cheese slices to the appropriate size, squeeze the chocolate sauce out of an empty circle and fill the inner core with light cream or jam, or other creamy sauce (as preferred by the individual). We'll use the light cream to imitate the leaves, decorate them on the edge and cover them。