Little pig's bag, Macalon

1

Prepare all kinds of food。

2

Combining almond powder with sugar powder, sifting。

3

Draw on paper a picture of a bag of piglets, cut and used as a template, like a drawing。

4

Put sugar and water in a cup or pot and boil syrup。

5

Add 10 grams of sugar powder to the protein when the syrup heats up to about 100 degrees. When the syrup is boiled to 118 degrees, the protein just happens to be in a rigid bubble state。

6

It continues to pass out protein while the boiled syrup slowly pours into the protein in a thin line and continues to reach room temperature. This is a time when the protein cream is getting more glamorous and strong。

7

The protein cream is dropped twice into a mixture of sugar powder and almond powder, softly rolled and scraped evenly. At this point, the razor is lifted, the face is falling, and the marks of the fall will not disappear quickly, the surface is bright and the tissue is free of atmospheric holes。

8

The paste is divided into three parts, with two more pieces of paste being replaced by red and pink, respectively, and one less by yellow。

9

Fill three colours of pasta in a pore bag。

10

The drawings are drawn under the tarpaulin (or silicone pads) and the shape of the pig's head and bag is squeezed out according to the pattern。

11

Squeeze out the pig's ear with pink, yellow out the bag's rope and red out the pig's nostrils。

12

A few strokes with your hands on the base of the oven, which is followed by a shock, is placed in the lower part of the oven with a temperature of 40 degrees and a hot wind-skin for about 10 minutes。

13

Skin to the point where the paste is not sticky。

14

Put it in the middle of a pre-heated oven and roast it up and down at 160 degrees for about 12 minutes. Time is adjusted according to the actual temperature of the ovens and the size of the Macalon, etc。

15

After completion, the tarpaulins and the Macalon were put on the dryer. At the same time, a small amount of black chocolate will be loaded into a bouquet, melted into liquid form with a small microwave fire, and will be painted on the surface of Makalon。

16

That's how you paint the little pig on the front, and you don't have to draw the back, and you put it on the other side and you put it on the other side。

17

The following is a pamphlet: After melting the small fire from the microwave of the black chocolate, the cream and butter are mixed into ointment。

18

Squeeze the trap on a marcaron。

19

Just put a head over it. Plugs can also adjust different tastes to personal preferences。

1. Aging proteins: The proteins are placed in waterless and oilless bowls, sealed with protective film, with a few small holes on the surface, and frozen in refrigerators for about 5-7 days. If it's an old protein problem, you can add a little protein powder to the new protein. A maximum of 4 grams of protein is added to 73 grams of protein so as not to affect the taste of finished products. When sifting almond powder, do not crush so as to avoid oil. 3. The technique of mixing protein cream and powder is to be soft, to have the protein evenly wrapped in powder, to have the protein scraped properly so as to facilitate the release of late skins from the edge of the skirt and to have no atmospheric holes. 4. If made in bulk, the edible pigments are best used as powder to avoid the water in liquid pigments affecting the overall formulation. The concussion allows the particles of almond powder to be sank properly, makes the surface smoother and allows atmospheric bubbles to float to the surface. 6. Leather can be completed in a naturally ventilated environment, usually 20 minutes without sticky hands. If the air is more humid, it can be moved around 30 cm above the Macalon by electric blowout in about 10 minutes. If the oven is hot, the drying time will normally be 5-10 minutes depending on the wind speed of the ordinary oven or stove。