Civilian Makalon

MACALON IS FRANCE'S MOST FAMOUS DESSERT, DELICIOUS BUT EXPENSIVE. MANY FRIENDS ARE AFRAID TO TRY MACALON BECAUSE THEY THINK IT'S SWEET, BUT IT'S GENERALLY ACCEPTABLE. ALSO, THE MATERIAL IS MORE EXPENSIVE. THE MATERIAL USED BY MACALON IS ALMOND POWDER AND SUGAR POWDER. ALMOND POWDER IS A LITTLE MORE EXPENSIVE. MACALON, WHICH REPLACES ALMOND FLOUR WITH LOW-STRENGTH FLOUR, GREATLY REDUCES THE COST, AND THE OVEN IS AS POPULAR AS THE 25B, WITH BEAUTIFUL SKIRTS AND A SOFT-CRACKED MACALON, WITH ONLY A SLIGHT TASTE OF ALMONDS. THE FLOUR VERSION OF MACALON IS CERTAINLY MORE SUBTLE THAN THE ALMOND VERSION OF MACALON. HA-HA'S MOSTLY SILVER, AND WHEN I FOUND THIS BOX, I DIDN'T EXPECT TO TRY IT. THIS SQUARE IS ALSO SUITABLE FOR NEW HANDS. WHAT ARE YOU WAITING FOR。

Recipe Recommendations

low-gluten flour 35 grams
Pure powdered sugar 40 grams
protein 30 grams
fine sugar 30 grams

sweetening
baking
ten minutes
simple

Steps for Civilian Makalon

Take low-banded flour, sugar powder, fine sugar, eggs。

Low-banded flour and sugar paste。

The protein was added to the fine sugar twice。

It's hard enough. It's got a sharp angle。

Sifted sugar and low-banded flour。

With a rubber razor, the paste can flow like ribbons。

THE BOUQUET IS FILLED WITH A ROUND MOUTH OF 0.5CM, AND THE MIXED PASTE IS FILLED IN A PLASTERED BAG。

ON A SILICA PAD, SQUEEZE AROUND 3CM IN DIAMETER. IN THE VENTILATION AREA, THE ROOM IS WARM AND DRY FOR ABOUT AN HOUR TO THE SURFACE. IT'S A LITTLE ELASTIC WHEN YOU TOUCH IT. IT'S NOT EASY TO BREAK IT。

Put it in a 210-degree pre-heated oven and insert another oven in the lower part of the oven. The mid-level roasting to Makalon appears on the side of the skirt and is completed in about 2-3 minutes。

Go to 130 degrees and bake for about 10 minutes, turn 130 degrees and transfer the lower dish to the top, and put another tin paper in the oven, which will better prevent the macaron from coloring。

It's dry when it's baked and then it's light。

Add like a pie。