Macalon

By VicentaLakin

Macalon
Macalon is one of the desserts that make us love and hate on the baked road. This classic French-style confectionery is simple, but not easy to succeed. The thin, thin shell, with a viscous inner layer, gives Macalon a rich taste. Macalon's methods of production are generally both Italian and French, the former having a more stable protein cream, but an extra step of scalding the syrup, but with a higher success rate, so I suggest that start with the newbies and start with the Italians。

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Steps for Macalon

  • 1
    Combination of almond powder with sugar powder
  • 2
    add omelet 33g evenly
  • 3
    add omelet 33g evenly
  • 4
    33g eggnog with 15g fine sugar to dry hair bubbles
  • 5
    the fine sugar 75g mixed with the water pouring into the milk pan, the fire heating up to 118 degrees, and the fire off
  • 6
    I'm gonna put the syrup in it, and I'm gonna shake the protein cream until all the syrup is gone
  • 7
    Two to three minutes, and the ointmental protein cream is ready
  • 8
    The protein cream is evenly mixed three times with the paste in a silk drop
  • 9
    The pasta is in the bag
  • 10
    Squeeze out the circle, the room's warm, waiting for the skin
  • 11
    The oven is preheated, 150 degrees up and down, 4-7 minutes baked by the skirt, then cooled to 130 degrees, continued to bake for about 13 minutes, out of the oven to cool
  • 12
    Plutonium production: Butter slices softened, sugar powder fully distributed, and lemonade and rum evened
  • 13
    It's normal to add blueberry fruit and vegetable powder and make blueberry cream pie
  • 14
    Squeeze the material, cover the other horse
  • 15
    Put the made Macalon in the freezer for safe storage

    • Macalon Make Tips

    1. as makalong ' s skin has some requirements for room temperature and moisture, the impetuous relatives are able to dry their skin directly by electric blower, at a distance of 30 cm from the face of the pony, for about 10 minutes or so. if you push it down, it'll break. macalon's roasting has certain requirements for the oven temperature, and it's recommended that it be made with a 150-degree heat function because it's too low or too high, and there's no problem with the appearance, but it's gonna break. it's best to use the color on the macalon because water colours affect the stability of protein cream

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