Macalon
By VicentaLakin
Macalon level is clear, soft inside. Take a bite, first tastes a thin, soft shell, then a soft, dense inner layer. Unlike butter, the strength of almond cakes increases the strength of the pie, and the strength of the soft stuff increases. Breaking through the brilliance shell, biting down the inhaled body full of shell and layered material so that they can go together into the mouth。
Recipe Recommendations
- almond powder 32g
- powdered sugar
- white granulated sugar 10g
- sugar bead appropriate amount
- egg white 12g
- honey a spoonful
- butter appropriate amount
- food coloring appropriate amount
- lemon half a
- vanilla extract a little
- dry white a little
Steps for Macalon
1
Almond powder and sugar powder are screened separately。2
in 3 copies, add 12 g egg purms, add different colours and mix evenly. protein is distributed, white sugar is added three times, and dry hair bubbles are distributed。3
The proteins are mixed into the almond paste three times, evenly。4
The pasta is packed in a bouquet and the heart is squeezed out on the oilpaper。5
Put it on the grill, and Macalon bakes 140 degrees on the side of the skirt, 10 minutes on。6
(b) Production of internal packagings: blending of foods, passing to smoother, and filling of bouquets。7
Macalon's skin is cold, he squeezes it on the skin, he puts another piece on it, he presses it steady, he does it