Italian Macalon
By VicentaLakin
The fresh-out Macalon is so soft, it's a perfect taste, it has to be a meal or handmade. The size is small, but it is clear that the boredom is not the right way to eat, and only a small sip at each time can feel its sense of hierarchy. If it's sweeter than your acceptance, it's a good mix of tea or coffee。
Recipe Recommendations
- almond powder 100 grams
- powdered sugar 100 grams
- a Yellow Toner 1 gram
- protein 30 grams
- water 25 grams
- fine sugar 20 grams
- protein powder 0.5 grams
- cream cheese 90 grams
- butter 30 grams
- light cream 30 grams
- sweetening
- roast
- an hour
- senior
Steps for Italian Macalon
1
Almond powder and sugar powder are screened and mixed into a large container。
2
Add the powder mixture evenly。
3
Sugar 80 grams, water in small milk pots, and small fire to 118°C。
4
Thirty-five grams of pre-calculated proteins are distributed at low-speed with an electro-pumper to wet hair bubbles at around 80 degrees of sugar, then mixed 20 grams of sugar and protein powder are added to the protein cream three times, and the syrup can be boiled to 118°C with a fine water flow to drop the syrup into the punched protein frosting, with a maximum speed of continuous discharge, until the protein frosting surfaces and the baron temperature has dropped to around 40°C。
5
POUR A PROTEIN INTO THE FLOUR PASTE。
6
Scratched with a razor and evened to the protein paste。
7
The protein cream is mixed three times into the paste, so that it can't be seen, and the paste can fall like a ribbon。
8
We'll put the mixed pasta in the bag。
9
A tarpaulin is placed on the grill, a flat dot is squeezed out of the tarpaulin, and the room is warm enough not to stick its skin。
10
The steam oven selects hot air to preheat to 160°C and puts the macaron in the middle level for 15 minutes。
11
After the baking is done, take out the dryer。
12
Soften the butter and cream cheese room in the pie, and then add sugar powder and light cream to smooth the mix and put it in the freezer for 30 minutes。
13
It's better to have a much smaller Macalon pair, squeeze it on the pie and put it in a freezer for 24-36 hours before eating。
14
The product presentation。Italian Macalon Make Tips
1. When squeezing the macaroni paste, if the control size and shape are not available, the marcaron silica cushion (the surface has a circle size) may be used as a support. 2. Macalon ' s shelf life: fresh fruit can be stored for about three days, others frozen for one week and frozen for one month。