Macalon

1

prepare a bouquet and a round hole between 0.5 and 1 cm in diameter。

2

Producing Italian protein cream: protein 35g, sugar 100g, water 25ml. The fine sugar and water are placed in the heat-resistant bowl, evenly mixed, heated by a microwave of 600 W for one minute, evenly mixed by extraction, then placed in the microwave for two minutes and 30 seconds. When this step was completed, it was taken to boil the syrup to 117 degrees。

3

In the process of cooking the syrup, the protein is distributed to the white foam at a slow pace with an electric omelet, and then the fine line of the syrup that is boiled to 117 degrees is slowly poured into the protein cream. When all of the syrup falls, the eggbeater is replaced by a high-speed break, and when the protein cream is in a strong state, it is adjusted to the low-speed to complete the protein cream。

4

Production: Placing almond powder and sugar powder in a mix, evenly mixed with eggs。

5

Scratch the vanilla seeds from the vanilla beans, add vanilla seeds to the mix of powder, then add protein, not all at once, leaving a part of the hardness of almonds that can be adjusted not too thin。

6

It's easy to mix Italian protein cream into almond paste, evenly with a razor, until the traces of almond paste are spread at a slow pace。

7

the apricot is packed in a bouquet, with a silica pad on the grill, and the almond paste is squeezed at a distance of about 3-4 cm in diameter。

8

Place it at room temperature for about 30 minutes, so that the almonds are dry enough to touch their edges with their hands。

9

The oven preheats 170 degrees and puts almond paste in the oven for 10-15 minutes。

10

After the roasting, the Macalon is cooled on the operating table together with the silica pad, and when it is completely cooled, it is easily removed with a machete or other tools。

One, the well done Macalon, the crust on the surface is so thin that it is so easily broken. If it's for delivery, be careful when carrying it. The coloured Macalon is due to the addition of natural or artificial colours. If it's powdered, it's mixed with almond powder and sugar powder, and if it's liquid colored, it's when it's fertilizing. Three, because Macalon is a sugary thing, it is usually mixed with cream cream in the middle and its sweetness, and it is usually used with unsweet and even bitter cream. 4. The best thing to do is to use silica pads, which are relatively slow to heat, so that the heat is high so that the bottom is not immediately condensed, and so that the incubation can not come out and make a beautiful skirt. If there is no silica, you can put no oil paper on the grill, and the almonds are squeezed on the tarp, baked under the apricot, and then put another on the grill, so that some of the fire can be cut off and the purpose of the dress can be achieved. There is also a way to put a clean hard cardboard under the oil sheet, which can also act as a barrier to fire, and when the dress appears, it can be pumped out lightly and quickly. But I find the last one more difficult to handle, because it's very young to bake, and the cardboard is accidentally broken, so the first two options are recommended. Five, just squeezed almond paste will have a tip, but if it's mixed up, the tip will slowly fall back, the almond paste will become smooth, a round-shaped pie paste, and if the tip doesn't come back, the almonds will be stiff. 6 - The Italian protein cream can be added to the almond paste in small fractions, with a razor platter every time, and then bring up the razor to keep the almonds down, see if it reaches the sense described in the book, and if it is too hard, a little bit of the almond cream will have to be added to the mix. So while the box provides the weight of protein cream, in practice it is not used in its entirety, and this should be noted。