Macalon
By VicentaLakin
Recipe Recommendations
- almond powder 100g
- powdered sugar 100g
- protein 75g
- granulated sugar 80g
- water 25ml
- sugar 20g
- protein powder 1g
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Macalon
1
Prepare a clean bowl that combines 100 grams of fine almond powder with 100 grams of sugar powder。
2
Put the eggs in the powder and put them aside。
3
The sugar 80 g + water is boiled to 116-119 degrees in small milk pots (noting that the temperature is not fixed, adjusted for the humidity of the weather, below 60% boiled 116 degree syrup, 70% boiled 117 degree, 80% boiled 118 degree, 90%-100% boiled 120 degree syrup)。
4
It starts to bubble up and roll with sugar。
5
The bubbles are smaller and very dense means that the sugar water is over 100 degrees, and they're almost ready to burn when they're growing。
6
Thirty-eight grams of precalculated proteins are sent to wet hair bubbles at low-speed by electric punchers at around 80 degrees of sugar fever, and then 20 grams of mixed sugar is added to the protein cream three times, with approximately six to seven strokes of sugar each time it is added, because it is thinner and easier to achieve integration. This step is actually to make the protein cream more stable, so it's a small angle, and if it's cotton, it's too much。
7
After cooking to 116-119 degrees, the syrup can be poured into dry protein cream with a thin water inflow, with the highest rate of continuous discharge of the egg-beater, never stopping until it appears in the line and the temperature of the protein cream has been reduced to around 40 degrees。
8
The picture of the pouring of sugar water didn't take it, so let me finish it next time。
9
When the temperature of the protein cream cools to about 40 degrees, it's almost finished. The good cream should have clear textures, and the chicken tails of the contorted egg. You can put a little bit of the pigmentin in the protein cream now。
10
Cleaning up its cooling free time, mixing the second mix of powder with razors into protein paste, so that the face is wet。
11
Blending good protein paste。
12
It's easier to mix the protein cream three times with the paste, and the first time with the cream is to be evenly mixed, starting to be harder to mix, so that the paste and the cream can be fully mixed。
13
For the second time, the protein cream is clearly thinning, and we're going to have to reduce our strength. The mild extraction of paste, which allows it to flow naturally, continues until it is evenly mixed with protein cream。
14
Last time you add the cream, the paste is even more rare, so it has to be quick to mix, so don't press, so you can't see the cream, the paste appears to be in a ribbon-like state, which is proof. In addition to the mixing, there is also protein cream that is passed out, and if the paste does not have the same state of ribbons, the protein cream may not pass out or be insufficiently mixed。
15
the mixed pasta is packed in a bouquet and squeezes out small dots of 2.5 to 3.5 cm size on the tarp。
16
To make thick, this paste is on it。
17
The paste is thick, but different from the smoothness of the previous picture, but the paste still looks very oily, so that the paste in Hamburg can also, if it's as thick as the picture, but it's not as bright as the picture, it doesn't add up。
18
If you want to decorate on pasta, then you can also decorate on squeezed pasta。
19
The freshman suggested 10-15 minutes to dry and then put in the pre-heated oven, 150-180 degrees to bake for 11-15 minutes
20
The moist weather can warm up to 30 degrees in the oven, 15 to 20 minutes without having to take it out and drive the temperature to 150 degrees 12 to 15 minutes
21
Baking finished with the Macalon。Macalon Make Tips
1. Protein production was separated from yolk and frozen in the fridge the day before production, and was brought back for use before production the following day. 2. The cooking of syrup must be based on the exclusive use of baking sugar, which is prohibited because the sugar content is different from that of sugar。