Flour Macalon
By VicentaLakin
this formula is good for freshman practice, with low-strength flour, but temperature and operating methods continue to be practiced, and it works twice on four occasions, and it's depressing. it's beautiful, it's sweet. i can't eat more without a cup of coffee。
Recipe Recommendations
- low-gluten flour 32 grams
- beet flour 3 grams
- powdered sugar 30 grams
- egg white 30 grams
- fine sugar 40 grams
- matcha powder 3 grams
- light cream 30 grams
- white chocolate 60 grams
- sweetening
- baking
- an hour
- senior
Steps for Flour Macalon
1
We're going to sift the powdered macaron, 32 grams of low-banded flour, 3 grams of beet powder, 30 grams of sugar powder, and we're going to have to sift it twice to prevent the dusted powder。
2
Take 30 grams of egg lumber, and when you do, add 40 grams of fine sugar three times。
3
It's all right to mention the egg-beater. It's got about a centimeter, a small angle。
4
The good proteins are sifted into the good powder three times。
5
Each egg purifier requires a razor first to be slashed, then to be ploughed, and then to be purified。
6
Scratch to bring up the razor and the paste will slide。
7
Load the bouquet and squeeze it on the grill。
8
Tea-painting Macalon, do it the same way. Then it cools the oven to develop the fermentation function, temperatures 35°C, doesn't turn on the heat, puts it around 15 minutes, until there's a soft shell on the surface, your finger is pressed and your hand is not touched, and it's slightly rebuffed, and the cooler。
9
The oven 150°C is baked for seven minutes and 140°C for five minutes. The temperature of the oven varies from one home to another and must be applied to the actual situation。
10
After the roast, take out the cold。
11
The chocolate ganash pie, 30 grams of light cream microwave heats it, pours it into 60 klicks of white chocolate, melts it slowly, and if it does not melt, it can continue to be mixed in a bowl of hot water to a non-particle-free slide and then load it in a bouquet。
12
Squeeze the chocolate Gunache ready。
13
THEN WE'LL TAKE THE MACALON
14
It's a sweet entrance. It's good to have a cup of coffee。15
It's a little hard just when it's done, but it's gonna be so hard after a day of sealing。Flour Macalon Make Tips
The success rate for the preceding period is not high and needs more practice, as long as the temperature of the home oven and the degree of flow of protein are known to be relatively easy。