Maracon
By VicentaLakin
HOW DO YOU EDIT THE LOG? I'VE BEEN DOING IT FOR HALF A DAY, I DON'T THINK I CAN. I USED TO BUY THEM AT THE MARKET BECAUSE OF THE RED SUGAR SMELL, AND NOW I KNOW THEY'RE NAMED MARACON. IT'S SWEET, SOFT AND SWEET, IT'S MUCH LESS EXPENSIVE THAN CAKE, AND IT'S STEAMED, SO IT'S WORTH A PIECE OF CAKE
Recipe Recommendations
- eggs of 3
- brown sugar 100 grams
- low-rib surface 125 grams
- baking powder 3g
- baking soda 2.5G
- salad oil 150 grams
- sweetening
- steamed
- several hours
- simple
Steps for Maracon
1
Material for preparation
2
Put the eggs in the jar, use the electric omelet to blow up the bubble at a low speed and add the red sugar
3
In two to three drops of salad oil into the egg fluid, evenly mixed with an egg-beater, so that every time it's completely balanced, it's added a second time to avoid separation
4
It's a high-speed drop to the point where the egg paste drops off, about 15-20 minutes
5
In two to three drops of salad oil into the egg fluid, evenly mixed with an egg-beater, so that every time it's completely balanced, it's added a second time to avoid separation
6
Rolled into sifted flour, powdered powder and little sodas, evened with rubber razors, try not to circle
7
The base of the mold is covered with oil paper, the mixed face is thrown into the mould, the surface is levelled, the covering is placed in a cold fermentation in the fridge, the time is three days, the time is not 12 hours, the longer the color becomes deeper
8
Finally, the pasta will be evaporated with the mold, starting with the fire, boiling and turning into the fire, which will take about 30 minutes, and the size of the mould will be adjusted appropriately
9
When you eat it, you can cut it into the shape you like! Classic triangle
10
A square of plain