Hamburg Macalon

1

Sugar powder and almond powder are sifted, powder is added, and it's fully even

2

When the mix is even, dig a hole in the middle。

3

TAKES AN AGING PROTEIN OUT OF TPT。

4

Into a well just dug up. Cover the protein with powder

5

Scratched with a razor, slightly mixed, and pressed harder. Until full and balanced mixing. Because Hamburg Macalon's 26 grams of protein is less than the traditional Marklon's 33 grams, that's a bit more of a contribution. Cut! Smash! Smash it evenly and cover it. Go make protein cream。

6

THE PROTEIN PART OF THE PROTEIN CREAM. THAT'S PROTEIN B. ADD THE PROTEIN POWDER TO THE HAIR。

7

Hit the protein with sugar。

8

Sugar water component. That's water and sugar. Put it in the pot. Put the thermometer probe in the pot. Put sugar on 118 degrees and not mix it so as not to return sand. The problem of sugar can be raised to 119-120 degrees if the weather is damp。

9

Sugar water temperature to 118 degrees. You're gonna have to go to the fungus, and you're gonna fall. This one can't get a handshot. There are a few points to make. First, when the sugar drops, then the sugar pours, and second, when the sugar pours, do not fall on the wall of the container or on the head of the egg-beater, and third, on the vent of the egg-beater, do not point to the container containing the sugar. The fight will continue after all has been completed, until the temperature of the protein cream is slightly higher than the temperature of the hand and the disturbance ceases. Bring up a little bit of a hook。

10

THE PROTEIN CREAM WAS ADDED TO TPT THREE TIMES. AFTER THE FIRST ACCESSION, IT'S A FULL MIX, A LITTLE PUSH, A LITTLE PRESSURE, AND IT'S ALL COVERED UP。

11

The second mix, a little lighter, a little flip, a little push. Don't push so hard for the first time

12

Following the third addition of protein cream, particular attention is paid to tilt the container and bring the face close to the lower side of the container. The razor is full of paste and placed at a height, leaving it free. Repeat. Not to see protein cream, pull up a razor and paste can overlap in a ribbon and be loaded into a bouquet。

13

Squeeze in the grill, don't squeeze too much, leave some room to hold hands。

14

Squeeze after 30 minutes. If your fingers don't stick, you can roast. The oven is 160 degrees 10 to 12 minutes. The specific temperature is based on the temper of the oven itself. Sticky bottoms indicate insufficient time for roasting, cracks indicate excessive temperatures, etc. If you're ripe, you can push the top of the Markalong when you're about to roast。

15

When it's cooled, it's squeezed in, and it's sealed to freeze back. Refrigerated storage for about five days. Refrigeration can be kept for about two months, pre-eating in the freezer room and naturally unfrozen。

ONE, THE ALMOND POWDER HAS TO BE SUPER FINE. AND IT MUST BE USED AFTER SCREENING. 2. THE SUGAR POWDER IN TPT SHALL BE SELECTED FOR PURE SUGAR POWDER WITHOUT STARCH. 3. IT'S RECOMMENDED TO CHOOSE PINK. I USE DR WATER SOLUBLE POWDER. 4. WITH REGARD TO THE DRYING OF SKIN, IT IS IMPORTANT TO HANG IT WITHOUT TOUCHING HAND 5. WITH REGARD TO PROTEIN POWDER, IT IS NOT RECOMMENDED TO OMIT IT, PLUS 1 G IN WINTER AND 2.5 G IN SUMMER. 6. PROTEIN IS RECOMMENDED TO BE OLD. THE OPERATION WAS SIMPLE, WITH EGG CLEANING IN THE CONTAINER, COVERING THE MEMBRANE, AND SEVERAL SMALL HOLES PLACED IN THE REFRIGERATOR FOR THREE TO FIVE DAYS. TAKE BACK THE TEMPERATURE. SEVEN, WHEN YOU'RE OUT OF SUGAR, THE TEMPERATURE OF THE PROTEIN CREAM MUST NOT BE BELOW 40 DEGREES, OR IT'LL GET EVEN THINNER. IT'S NOT TOO LONG. IT'LL TAKE TOO LONG