Castile Macalon

The main material used to make Macalon is almond powder and sugar powder, which are used here to refer to almond powder from the American almond, which smells sweet and sells at a higher price, and sugar powder, which chooses Cantonese sugar powder for Macalon's exclusive use, instead of white sugar and impure sugar powder, which can be used as sugar for its own use as a breaker. The food requirements are stringent in order to be successful. Also, with regard to the details of the methods and procedures, it is suggested that the procedure be reviewed before it is operationalized, that it be familiar with the process, that it be carried out with a sense of certainty. With regard to tools, each oven, even with the same brand and model, has a temperature difference in its use. It is recommended that an oven temperature detector be prepared, that three energys be more accurate and less expensive, that the mail be packaged for a dozen or twenty dollars, that the thermometers of the Macalon be used with a shelf, that the temperature be measured as well as possible, that the baking be done with a precision of 0.1 grams, that the tools and food be prepared to reduce the failure rate. The squares in the text make up nearly three disks with 28 by 28 centimetres of discs, and the diets can be converted into units by doing less。