Brown Bear Macalon
By VicentaLakin
MY FOOD FRIENDS KNOW I'M OBSESSED WITH MACALON, AND EVERY TIME I GET A NEW OVEN, IT'S USED TO MAKE A MACALON, AND I THINK IT'S A GOOD OVEN, HUH. AFTER RECEIVING THE LONG-HAIRED AIR OVEN CRWE42NE, HE CAME BACK AND TRIED TO MAKE A MACALON, THE NEW FUNCTION OF THE OVEN, AND IT WAS ALSO VERY UNIFORM TO TRY THE BUFFALO WITH LITTLE COLOUR AND HAD TO BE DONE WITH THE MACALON. IT'S ALSO VERY SATISFYING, IT'S VERY UNIFORM, THE AIR IS WARM, SO IT'S A FEW MINUTES LONGER AND THE BROWN BEAR IS SO CUTE。
Recipe Recommendations
- almond powder 45 grams
- powdered sugar 45 grams
- protein powder 1 teaspoon
- qingshui 11 grams
- pigment pen 1 vial
- brown pigment appropriate amount
- Vanilla cream cheese appropriate amount
- protein 17 grams
- fine sugar 7 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for Brown Bear Macalon
1
Almond powder and sugar powder are evenly sifted2
dig a little pit in the middle of tpt, drop it in the egg purr one, then lighten it. stay3
Protein 2 added to the protein powder and seven grams of fine sugar. Just a little straight angle4
37 grams of sugar and 11 grams of water5
Fire slows down to 118 degrees6
Five to six times into the plume, high-speed stir-down cooling. Head7
stabilize tpt with silicone8
Take one third of the protein cream and pour it into the almond paste, and then mix it evenly, then add one third of the protein cream to it evenly, and lastly one third to it evenly, in the same state as the ribbon9
Take out a quarter of the original almond10
The rest of the additions are modulated11
Load in the bouquet12
Squeezing on the tarpaulin, brown on the head, white on the mouth13
Put it in the long-air oven, 45 degrees fermentation. The skin goes down to the lower middle and the temperature goes up and down to 165 degrees and 20 minutes14
Get out of the oven and get rid of it15
Squeeze into vanilla cream and cheese cream16
Just cover the other one17
Done