It's a tea mochalon

By VicentaLakin

It's a tea mochalon
Macalon is a French nobility, except for the material, which is a lovely, coloured form of pull! This Macalon is a very well-organized, highly successful and tasted macalon. It's mostly not sweet enough. Read the recipe carefully and believe you will succeed。

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Steps for It's a tea mochalon

  • 1
    FIRST, WE'LL MIX A SUGAR POWDER WITH A ALMOND POWDER。
  • 2
    ADD "A" AND "CHOOSE" AND MIX IT EVENLY。
  • 3
    KEEP POURING IN THE A POCKET。
  • 4
    You mix it with a razor, you must have a spare film. In case the wind is dry。
  • 5
    C-WATER AND C-WHITE SUGAR PUT IT IN THE LITTLE MILK POT. QUIET BOY, DON'T SHAKE IT, IT'LL TURN BACK. THE TEMPERATURE OF 117 CAN GET OUT OF THE FIRE. CAUTION: AT ABOUT 60 DEGREES, YOU CAN PASS OUT B EGG AND B WHITE SUGAR UNTIL YOU HAVE A WET HAIR BUBBLE。
  • 6
    Put the above-defended magma at about 118 degrees into a wet bubble of protein cream. The low-speed side of the side is between wet and dry hair bubbles of about 8 minutes with an egg-beater. There's a clear pattern。
  • 7
    Split the distributed protein cream two to three times, slowly mixing it into step four. Methodologies: Just cut。
  • 8
    Keep mixing until you can't see all the protein cream。
  • 9
    Take a thick bouquet and load it into a round bouquet around six millimeters of diameter and place it in a cup。
  • 10
    Slow down into the lake. Try to keep it as even as much as possible, so that the centre does not generate air, and when you squeeze, the air does。
  • 11
    It's a 28 x 28-thirty gold plate. It's perfect for two. I've got a silica pad。
  • 12
    Second plate. This time the face is better, there are almost no spare little bubbles, and if there is a small bubble, pick them up with a toothpick. Or beat the bottom of the grill。
  • 13
    This is the state after the cooling of the skin. This is a reminder: "There are many ways of cooling the skin, if it's easy in summer, and if it's in winter, I suggest the oven fermenting the skin is better." It's okay to touch the surface without a hard shell。
  • 14
    Preheat oven 180 degrees 8 minutes in advance. 160 degrees and 15 minutes. Nice dress side. Macalon's pretzels are ready for cooling。
  • 15
    Then we'll do the tea trap. Soften the butter in advance, press it with your finger, and have a soft pit。
  • 16
    Then I'll take care of it. Back up。
  • 17
    Cream fires heat 60 degrees and leave the fire, evenly mixing tea powder and white chocolate. Temperature down to about 39。
  • 18
    The above liquids were dumped into the broken butter twice, and they were evenly and again。
  • 19
    Loads the contents into the bouquet. I don't have to do that. Take a macaron shell like a squeezing on a tea trap and cover it with the same size。
  • 20
    Loads the contents into the bouquet. I don't have to do that. Take a macaron shell like a squeezing on a tea trap and cover it with the same size。
  • 21
    It'll be done with tea。
  • 22
    Share a set of pictures。
  • 23
    It is suggested to use Japanese tea, which is not good enough。

    • It's a tea mochalon Make Tips

    It's not really hard to figure out a few things. One-protein is as warm as possible, which means eggs are better not to freeze. 2-Almond powder is the best option to use filters and filters. Almond powder cannot be damp, and too much humidity can cause failure. 4 - Select as much as possible the powder, and water soluble colours increase the humidity of the noodles 5-Egg cleaners in order to have a careful reading of the recipe against the picture. It doesn't matter what 6-sugar powder can grind or buy. It's the cool skin that's the key to getting cold to the surface. The temperature and time of the oven is for reference purposes only, so you can learn to look at the colour of my dress at 160 degrees and look at the temperature of your oven if it's deep。

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