Macalon
By VicentaLakin
Macalon, the breast of a young girl, is a woman with a very high rate of failure, and the material is said to be his soul – I love the pies made from twigs, sour sweets, the sweetness of macalone, the sweetness of which is normal only for the children. I don't know much about children
Recipe Recommendations
- lemon
- whole egg liquid 75g
- butter
- almond powder 33g
- fine sugar 80g
- gelatin tablets 5g
- sweet and sour
- flavoring
- an hour
- simple
Steps for Macalon
1
All raw materials ready
2
Cut the butter into small particles, place room temperature, and melt better。
3
Lemon juice, sugar, lemon pellets, whole egg fluid mixed, insulated water heating to 83-84 degrees Celsius, in the midst of which there is a constant mixing to prevent stubling. If you cut the lemon crumbs first, you can mix the sugar, or you can rub it. Sometimes I get in trouble and I put two or three lemons in the can。
4
When temperatures are around 75, it is clear that the mixture becomes thicker and lowers the fire to the bottom. It's basically like this。
5
Filter the sauce and get more elaborate sauce。
6
After that, it's almost 60 more temperatures, so it's just a little bit of agitation, and it's a little bit of butter, and it's a little bit of a bit of butter, and it melts。
7
It's nicer and smoother and rarer
8
Apricot powder, no sifting. It's fine。
9
Smash it to no particles。
10
Loading a bouquet, placing a refrigerator, it's hard enough to keep. It's just a little warmer. Just a little tack. This bag makes 33-35 ponies。
11
I don't use them for lemons, but in strawberry sauce. If the sauce is still scarce for two hours in the fridge, then the gilding tablets will be thickened and the temperature may be low while cooking. Unexploded at one time, with refrigerators, room temperature returning or approximately 40 immersed。Macalon Make Tips
This sauce is good for storage, bread and cookies, especially soda. You can try it。