Macalon
By VicentaLakin
Macalon, known as the Queen of French sweets, with her small and colourful face, locks the hearts of young girls and, of course, my love. It has a soft skin, which is usually accompanied by fruit pie or butter of various tastes. The failure rate is, of course, a very high number of desserts, which is illustrated by the saying that the success of the Macalon can be used to recruit a dessert teacher at the Star Hotel。
Recipe Recommendations
- protein 35 grams
- fine sugar 30 grams
- almond powder 45 grams
- powdered sugar 45 grams
- red pigment 2 drops
- sweetening
- roast
- an hour
- ordinary
Steps for Macalon
1
Sifted almonds in advance and added to the mix of sugar powder, even。
2
The sugar is added to the protein, and it is distributed with an electric omelet。
3
It is sent to yogurt drops into pigments and then to dry hair bubbles。
4
And finally this state of affairs。
5
Take a third of the protein cream into the almond powder。
6
Scratches are applied evenly, and the remaining protein cream is added to the mixture evenly (which is thicker at this time)。
7
It's a little thinner, that's it。
8
Put the mixed pasta in the bag。
9
Squeeze into the Macalon mat and shake the bubble (with toothpicks if there are many small bubbles on the surface)。
10
Squeezed Macalon for about an hour, keeping 30 per cent wet。
11
The surface is free of hand, forming a soft shell, and the oven is preheated, with an upper and lower fire of 140 degrees, and baking for about 15 to 18 minutes。
12
It's very nice to see Macalon in the baking。
13
And then we'll just have to put the pie in the middle of the two。
14
The product appreciates it。Macalon Make Tips
One, the protein must be in place, rather than drying it at all, it is not too wet, and the dry hair bubbles offer a strong hook for the egg-beater. Squeezes, which must be placed on dry skins and not sticky hands to bake. 3 and Macalon can make lemon cream, chocolate cream or sour jam, etc。