Coca Coffee Macalon
By VicentaLakin
Recipe Recommendations
- almond powder 216 grams
- cocoa powder 24 grams
- powdered sugar 240 grams
- egg white 88 grams
- fine sugar 200 grams
- protein powder 4 grams
- mineral water 64 grams
- coffee powder appropriate amount
- bitter taste
- roast
- an hour
- ordinary
Steps for Coca Coffee Macalon
1
Almond powder, cocoa powder, sugar powder, mixed evenly and filtered。
2
Add 92 grams of egg clean。
3
Silicon blades are evenly mixed and covered with protective film。
4
Before the egg is emptied, the sugar part of the sugar cane, the mineral water mix is evenly placed in a non-clued milk pan, the thermometer probe is fixed on the side of the milk pot, the tip of the probe is placed in the middle of the sugar pot, no contact with the panwall or bottom, the temperature of the boiler wall or bottom is not high, the gas starts to heat up the boiler, while the condensed sugar is used in the highest stage of the cooker's machine to produce protein, in two stages, with the first entry into the coarse bubble, and the second entry is when there is a heavy-frozen foam。
5
It's sent to the egg cleaners, picks up an egg cage, with a straight, small angle, i.e., a hard hair bubble, fine protein and light。
6
Adding a map of sugary water, the temperature of sugary water is determined by the humidity of the air, the humidity of less than 70 percent of sugary water is up to 116 degrees, the humidity of 80-90 percent, the temperature of sugary water is up to 118-119 degrees, the humidity of more than 90 percent, the sugar of 120 degrees, and my humidity is 90 percent, so I'm up to 119 degrees。
7
The sugar went up to 119 degrees and shut down the fire, and the cooks started at the highest speed, pouring out the glucose, first at 1:00, then evenly, then next time, I fell four times。
8
Once the sugar water is down, it'll be a little longer, until it's warm enough to hit the jar wall with its hands, pick up the egg cage, put the protein cream in a hawk, and light as a paint。
9
Add a third of the protein cream to the pasta。
10
By means of a convulsion, the face is painted evenly around the pelvis, so that the protein frost is completely melted by as much force as possible。
11
Add another third of the protein cream, this time less than the first, by cutting and crushing。
12
It's a blended state。
13
Finally, the remaining protein cream is added, with the trickle-down technique, which is soft and can no longer be rolled。
14
Scramble to lift a razor, with the paste falling in the form of a leash, so that three layers can be stacked。
15
Fill in a bouquet, squeeze into the oven, room temperature or windplace decorating。
16
If you hang it to the point where the pressure is not sticky, the small pit can bounce back。
17
THE EAT FURNACE IS 160 DEGREES PREHEAT FOR 5 MINUTES, FOUR FLOORS CO-HEAT, HOT WIND CYCLE FOR 15 MINUTES
18
Pushing Macalon slowly and ripe, it's out of the oven and cooled。
19
In order to prevent the top colour, the temperature of the upper heating tube is closed after the preheating, and the whole course is cooked with a hot wind cycle。
20
Internal organization。
21
Fly by the skirt。
22
The finished product。
23
Four colors。
24
Put on a coffee cheese pie and bite a little fragrance。Coca Coffee Macalon Make Tips
Be careful not to mix it with any tools and avoid the backsliding. Secondly, the protein cream must be put in place, otherwise it will lead to failure and loss of face. Thirdly, the paste must be evenly mixed, and those stuck to the razor must be cleaned up, which would have caused the Makalon skirt to tilt。