It's a lemon with a horse
By VicentaLakin
Macalon, known as the breast of a young girl, is a very delicate and elegant symbol of the sweetness of French sweets, which are expensive, delicately tactful and colour-changing, in the work of bakery, where the failure rate is particularly high, and in the work of bakers, where the bakers play the cuisine cakes as a roadblocker for the newcomers, who are the best-trained Waterloos, and even a skilled baker, may be the one who fails because of a little negligence. Macalon is a very sweet piece of dessert, which is better served with a cup of culinary pastry, or a pot of tea, a book, a music, a taste, and a taste. A fine Macalon not only has a fine appearance, but also has a spleen of soul, which can be sweet or salty, or even spicy or ginger, foie gras, and it's fun to have a taste。
Recipe Recommendations
- almond powder 80 grams
- powdered sugar 80 grams
- aging protein 31 grams
- Macaron special toner a little
- fine sugar 68 grams
- water 20 grams
- protein 31 grams
- protein powder 1 gram
- Concentrated lemon juice 30 grams
- egg liquid 30 grams
- white granulated sugar 30 grams
- butter 50 grams
- sweetening
- baking
- an hour
- senior
Steps for It's a lemon with a horse
1
FIRST, ALL FOOD ITEMS WILL BE RESIZED FOR BACKUP, THE PRODUCTION OF AGING EGG CLEANS, WHICH WILL BE SEPARATED AND LOADED INTO CONTAINERS OF APPROPRIATE SIZE, AND WILL BE AVAILABLE FOR TWO TO THREE DAYS IN THE FREEZER. ADDING THE PROTEIN IN GROUP A TO THE SUGAR POWDER MUST BE A HIGH-QUALITY BAKED SUGAR POWDER, WHICH IS NOT COVERED WITH STARCH, AND CAN HIT IT WITH A BROKEN WALL。
2
Pick a little pink powder with a toothpick and mix it up to melt it all. A little bit of toothpick。
3
THE ALMOND POWDER IN GROUP A IS COVERED IN EGG LUMBER AND IS LEFT TO MAKE TWO OTHER GROUPS. THE ALMOND POWDER USED HERE IS THE AMERICAN ALMOND ALMOND POWDER, THE NON-NATIONAL ALMOND POWDER, WHICH IS COMPLETELY DIFFERENT。
4
COMBINING SUGAR AND WATER IN GROUP B MATERIAL WITH SUGAR IN THE FIRE, AND PRODUCING GROUP C FOODS, IF FIRST RECOMMENDED BY A ROOKIE, MUST FIRST LOOK AT THE SQUARE AND GET TO KNOW THE STEPS IN HIS HEAD BEFORE STARTING TO DO IT。
5
A MIXTURE OF FINE SUGAR AND PROTEIN POWDER FROM GROUP C DIETS WAS ADDED THREE TIMES TO THE PROTEIN, WHICH WAS PASSED OUT TO THE HARD HAIR。
6
Waiting for the sugar in step 4 to get out of the fire at 118 degrees, slowly fall into the protein, hit the egg with an electric piston at high speed, hit the protein temperature to 38 degrees, and stopped the disturbance when there was a clear resistance to the protein cream. This step must be accompanied by a special food temperature detector, which cannot be imagined or felt. The hotwood of sugar can be photographed in time, as it is required to be fast, so that when the temperature reaches 118, it is immediately released from the fire and drops slowly into the protein, which will lead to a higher success rate。
7
THE INGREDIENTS OF THE MATERIAL IN GROUP A ARE EVENLY MIXED, AND THE MIXTURE IS TPT PASTE。
8
TAKE ONE HALF OF THE PROTEIN CREAM AND ADD TPT PASTE. I'VE REPLACED THE NEXT BIGGER AND BETTER MIXING CONTAINER, AND YOU CAN DO IT ONE STEP AT A TIME, AND YOU CAN MIX IT DIRECTLY WITH A BIGGER EGGBASKET. THIS STEP WAS PRESSURED WITH A RAZOR, SO THAT AS MUCH AS POSSIBLE, THE PROTEIN CREAM AND TPT PASTE WERE EVENLY MIXED, WITH NO CARE TO ABSORB THE BUBBLE。
9
HALF OF THE REMAINING PROTEIN CREAM WAS ADDED TO THE TPT PASTE TWICE, EVENLY MIXED WITH A RAZOR, AND NO PROTEIN CREAM WAS SEEN, USING THE CROSS-LINK METHOD OF TWIRL CAKE。
10
Don't mix it so hard, it must be up and down and cut, until the face is smooth and the razor can float like a leash。
11
PUT THE PASTA IN THE BOUQUET AND USE THE SN7064 IN THE MOUTH。
12
The grill is placed in the grill, the paste is squeezed into the silica pad, and when squeezed, the florist is applied vertically to the grill, the hand is not moved, the hand is edible, and when squeezed, it shakes the grill a few times, if there is a bubble on the surface of the Macalon that can be picked out with toothpicks。
13
Before the macaron is baked, it should not exceed 30 minutes at the most, and I finish it with a stove of 145 degrees and 5 minutes. Touching Macalon's surface with a small hand or not with a sticky hand has been successful, and if you don't, you won't get out of your skirt。
14
The oven is preheated at 160 degrees. Well, it's not the same temperature in every oven, and the temperature varies from one oven to another, and remember this temperature by making a couple of times the tempers of my oven, which I used, and I baked at 145 degrees for 11 minutes. Macalon must be taken out as soon as it is baked, and then removed from the grill when it is completely dry。
15
The following is a setup that mixs egg fluid, lemonade, white sugar, a small fire that heats up to 80 degrees and mixs it with heat。
16
The softened butter was distributed and the egg fluid was added to the butter on five occasions, each time evenly。
17
Pack the pap into the bouquet and freeze it in the fridge。
18
We'll squeeze the cooled crumbs into the Macalon。
19
Two pieces together。
20
The finished product。
21
The finished product。
22
The finished product。It's a lemon with a horse Make Tips
The material used by Macalon is also very accurate, preferably by an electronic name that is as accurate as 0.1 g. 2. Leathering must be in place to get out of the skirt. Three, don't lose sugar. Markaron is very sweet