Flour Macalon
By VicentaLakin
Macalon is a French-style dessert, rich in tastes, thin in the skin, soft in the inner layer and a little bit of visceral in the visceral tastes of soft insides, and a colourful look that has driven many people into it. But Macalon sells expensive, because the main ingredients of Macalon are almond powder, 500 grams of almond powder, 70 different kinds of powder, and pate. Many beginners are afraid to try it because it's expensive, and today I do it with the appearance and taste of the macarone, but without the apricot, at a very low cost, replacing the apricot powder with low-width, and for those who have not done the macarone, I can practice it with flour and taste it. Here's what we can do with more than 30 flours。
Recipe Recommendations
- low-gluten flour 22g
- egg white 26g
- powdered sugar 30g
- fine sugar 26g
- red rice flour appropriate amount
- sweetening
- baking
- ten minutes
- ordinary
Steps for Flour Macalon
1
Red flour and flour twice2
The egg is scoring two or three times with thin sugar, hitting a mid-dry hair bubble like a little bit of a bend3
Sifting of a third of the flour mix and sugar powder into distributed proteins, fully blended with the tangled technique4
Sift in the remaining powder, cut it and repeat it five times5
The made paste shows a leash6
Put the pasta in the bouquet and cut a little mouth7
Squeeze the cone vertically on the Macalon mat, and when it's done, the oven will be blown out of the air bubble vertically from a distance of more than 10 centimeters8
In about 50 minutes at the dry ventilator, touch the skin without sticky hands9
Put it in a preheated oven of 150 degrees for 18 minutes10
A few minutes later, a skirt appeared11
When you're done with it, take out the dryer and add to the pie you likeFlour Macalon Make Tips
1. Macalon would be better served by a dry, windy weather, with no one-hour drying time. 2. If there is no sugar powder, fine sugar can be powdered with mills. 3 - Scanning makes the skin more subtle. 4. There are no macaron pads that can be used on tarpaulins, but for newcomers, the paste that is squeezed out of the macaron pad is more regular. The ovens have different tempers and temperatures for reference purposes only。