Coco Macalon
By VicentaLakin
Today, it is worth trying to study Coco Macalon as a recognized fine little dessert, which is soaked, tasteful and delicate. Several times, it was easy to say it was easy to say it, and the temperature of the oven, the dry humidity of the face, the coolness of the skin, etc. would affect the effects of the finished product. However, thanks to several attempts at formulas and operating methods, the success rate has been high。
Recipe Recommendations
- almond powder 53 grams
- powdered sugar 47 grams
- cocoa powder 6 grams
- egg white 45 grams
- fine sugar 45 grams
- lemon juice few drops
- dark chocolate 70 grams
- light cream 65 grams
- sweetening
- baking
- several hours
- senior
Steps for Coco Macalon
1
We'll make chocolate Ganash, 70 grams of black chocolate (52% content), 65 grams of light cream, and water insulation。
2
Melting to a non-particle silk slipper is sufficient。
3
The watchbread is filmed to prevent surface drying and freeze the refrigerator for six hours。
4
53 grams of almond powder, 47 grams of sugar powder and 6 grams of cocoa powder。
5
Smash it evenly and put it aside。
6
Take 45 grams of egg purifier, add a few drops of lemon juice。
7
Give me a big fish eyebrush。
8
The fine sugar is added to the distribution three times, in the case of thick bubbles, bubbles and bubbles。
9
It was sent to the nine distribution bubbles, which were strong enough to keep the eggs clean。
10
Pour half the powder first, mix it with a tangle。
11
Add another half of the powder。
12
Keep flipping evenly。
13
Then the paste, with a lighter technique, is mixed into the pelvis, evenly melted, and then the face is folded。
14
This is how it works three times or so。
15
The razor is lifted, the paste slides down, the paste marks slowly disappear, and the time to disappear is not less than 10 seconds。
16
Put the pasta in a bouquet and then squeeze it evenly on the grill。
17
Smash the bottom of the grill and spread the paste evenly。
18
Plug a big bubble with a toothpick。
19
Under the air conditioner, 40-50 minutes cold skin. Until the touch is completely free, a thin shell is sufficient。
20
The oven 140°C is preheated 10 minutes early, the vent function is open and the mid-level roast is 20 minutes away。
21
Refrigerated chocolate ganache sauce, removed and loaded into a bouquet。
22
Take it out when it's done, cool it and then take it off。
23
Let's start with the right size。
24
Squeeze on the chocolate ganash sauce ready。
25
It'll be a little hard, cold one day, and when the tide comes in, it'll feel better。
26
COCO MACALON, FINISH O
27
It's good after the tide, it's soft, it's soft, it's sweet and it's sweet。Coco Macalon Make Tips
1. If there is no Macalon for the grill. You can find a round bottle, a little flour on the mouth, and you can put it on the grill, and you can resize the Macalon. Refrigeration is kept for 1-2 days, and if it is not eaten, it is frozen. Three, almond powder and sugar powder must be screened。