♪ Black fragrance ♪

1

Get ready for the material。

2

THE TPT PART IS SIFTED WITH THE ALMOND POWDER. ADD THE POWDER TO THE PROTEIN, MIX IT AND THEN INSERT IT AND COVER IT WITH POWDER。

3

Prepare to boil sugar and water in the milk pot before giving off protein cream, and set 120 degrees before heating。

4

When the sugar boils to about 80 degrees, the protein cream is inserted in the silica cup, which is added three times to the fine sugar and protein powder to the rigid bubble state。

5

Then the freshly boiled sugar is evenly poured into the protein frost, and the maximum is used to continue to reach the rigid bubble state with clear texture。

6

POWDER MIXED IN TPT AND EGG PURIFIED AND POWDERED, EVENLY MIXED TO LIGHT BY THE METHOD OF MIXING. THE PROTEIN FROST IS ADDED THREE TIMES TO THE ALMOND PASTE, WITH THE FIRST TIME THE PRESSURE IS MORE THAN FULLY MIXED, AND THE SECOND TIME IT IS PROPERLY MIXED TO EVEN. AFTER THE THIRD ADDITION, IT'S FINE TO MIX IT WITH A RAZOR AND PULL UP THE FACE, AND IT'S FINE TO FLOAT LIKE A RIBBON。

7

The paste is poured into a round-mouth bouquet and is evenly squeezed out of the tarpaulin. Once the two dishes have been fully squeezed, they can be hanged to the surface to form a soft shell with no sticky hands for approximately 5-10 minutes。

8

THE CASS COUSSCO-660A PLAYER DOUBLE-STOREY OVENS, CHOOSING THE HOT WIND PATTERN IN ADVANCE, WITH 180 DEGREES PRE-HEAT FOR MORE THAN 10 MINUTES, 2 DISHES BEING PUT IN AT THE SAME TIME, AT A TEMPERATURE OF 165 DEGREES AND BAKED FOR ABOUT 5 MINUTES. THE TEMPERATURE WAS ADJUSTED TO 145 DEGREES AND CONTINUED TO BE BAKED FOR 6-10 MINUTES WHEN THE HEIGHT OF THE SKIRT BEGAN TO FALL。

9

At the end of the baking, Makalon lays the net and then takes it from the tarp. It's delicious, too。

10

Production of pampers: Baccalaureate mud is added to the milk pot, small fire boils to thickness (50%) followed by glucose blending and cooling up to about 40 degrees。

11

The white chocolate is melted from 60 degrees of hot water, added to cooled fragrance, evenly mixed with light cream, covered in smoother conditions, and still in a dense state。

12

Made to fit into a bouquet of bouquets, squeezed evenly in the middle of the macaklon shell and covered it with another piece. Beautiful Macalon is done。

1. ALMOND POWDER IN MATERIALS IS NOT SCREENED IF IT IS NON-SIFTED. 2. THE AMOUNT OF PROTEIN IN TPT IS A REFERENCE VALUE WHICH IS ADDED AT THE LOWEST LEVEL, INCREASES OR DECREASES AS APPROPRIATE AND IS COMMINGLED AND WET. 3. IN THE EVENT OF A BLOW-OUT OF PROTEIN CREAM, AN EGG-BEATING MACHINE WILL HAVE SUFFICIENT POWER TO MAKE IT EASIER TO HIT A HARD BUBBLE. IT IS IMPORTANT TO BE CAREFUL THAT PROTEIN CREAM IN A SILICA CUP IS EASILY DILUTED WHEN IT IS LESS THAN 40 DEGREES. 4. WHEN TPT IS MIXED WITH PROTEIN CREAM, THE FIRST TWO MIXS INCREASE THE PRESSURE, WHICH CAN BE DETERMINED BY EVEN INTEGRATION OF COLOURS, AND THE THIRD BLEND IS LIGHT TO AVOID ABLAZE. 5. WHEN SQUEEZING MACALON, THE FLOWER MOUTH IS ABOUT 1 CM VERTICALLY FROM THE GRILL, THE FORCE OF THE SQUEEZE IS EVEN AND THE LAST PASTRY IS BEAUTIFUL. 6. A TOOTHPICK CAN BE USED TO BREAK A LARGE BUBBLE ON THE FACE OF THE NOODLE AND THEN TO DRY THE SKIN, DRY THE WEATHER, DRY THE SKIN QUICKLY, WET THE SKIN SLOWLY AND DO NOT NORMALLY EXCEED 30 MINUTES, SO THAT THE FACE IS NOT COVERED IN A LARGE AMOUNT AND AFFECTS THE BAKED PRODUCTS. 7. MACALON ' S TEMPERATURE REQUIREMENTS ARE HIGH, AND THEREFORE THE OVEN REQUIREMENTS ARE HIGH, GENERALLY PRE-HEATING TO A STABLE TEMPERATURE. 8. THE BEST TASTE IS FOR THE WELL-BUILT MACALON, WHICH KEEPS THE FREEZER IN A SEALED BOX FOR ONE NIGHT. 9. THE TEMPERATURE AND TIME OF THE BAKERY IS FOR PARTICIPATION ONLY, AND PLEASE ADJUST TO THE ACTUAL SITUATION。