Macalon

1

TPT FILTERS. ALMONDS MUST BE MADE OF AMERICAN ALMOND POWDER, SO THEY'RE THICKER AND UNSAVOURY. ADD THE PROTEIN A AND THE PIGMENTATION EVENLY。

2

Protein B plus 1 g protein powdered to dry hair bubbles, and the back of the bowl without a blow to the head had a strong bend, personal experience for reference purposes only

3

A LOT OF LESSONS SAY IT'S BETWEEN 116 AND 121 DEGREES. I'M COOKING IT UP TO 118-119, ONE HAND HOLDING AN EGG-PUMP AND KEEPING IT HIGH-SPEED, ONE HAND POURING DOWN THE GLUCOSE WITH A PAN, NOT POURING IT OVER THE HEAD OF AN EGG-PUMPER, OR WE'RE GONNA STICK TOGETHER

4

PUT A THIRD OF THE PROTEIN IN THE TPT PASTE, MIX IT HARD, WRAP IT IN EVERY APRICOT POWDER, PUT ANOTHER THIRD OF THE PROTEIN IN IT, AND CONTINUE TO MIX IT EVENLY. THIS STEP IS IMPORTANT

5

THEN POUR TPT INTO THE PROTEIN 2 BASIN AND KEEP MOVING UP THE BOWL. NOT TOO MANY TIMES! BE GENTLE, BE GENTLE! I'M BASICALLY FLIPPING 25-28! UNTIL THE PASTE CAN DROP IN RIBBON FORM, THE TEXTURE WILL NOT DISAPPEAR SOON AFTER THE FALL, AND IT WILL DISAPPEAR TOO QUICKLY TO INDICATE THAT THE PASTE IS TOO THIN - OVER-BROKEN。

6

Put in the bouquet, squeeze and squeeze. The biggest silica pad on the Internet is not working! I've changed all the fibre-glass mats now! I've changed all the fibre-glass mats now! I've changed all the fibre-glass mats now

7

ABOUT ROASTING: I WAS TOO COLD AND DAMP BECAUSE I WAS IN A SOUTHERN CITY, TO BE HONEST AT FIRST. HEY, THAT WAS THE MOST COMMON REASON FOR THE INITIAL FAILURE, AND THEN I USED THE FAMOUS ONLINE SARCOPHAGUS, 50 DEGREES, 20 MINUTES DRY, THEN A DIRECT TURN OF 140 DEGREES, 14-16 MINUTES. THE 60-L OVEN I'M USING NOW, THE HEAT IS EVEN, AND THE ROASTING MACAROON IS A PRETTY GOOD TEST OF MY HOME'S OVEN TEMPER, AND I'VE KNOCKED DOWN A LOT OF TIMES FOR THIS BEFORE, AND THE REFERENCE TEMPERATURE ON THE INTERNET HAS FAILED, AND I'VE FINALLY FOUND A REASONABLE TIP. I USED TO DRY THE OVEN

8

WITH REGARD TO ROASTING: MOM'S OVEN PREHEATING 170, STRAIGHT TO THE FLAT, PICK A FLAT BUBBLE WITH A TOOTHPICK AND GO TO THE OVEN FOR 14-16 MINUTES. I DIDN'T BELIEVE IT AT FIRST, BUT I FOUND OUT IT WAS OKAY! THIS WAY ONLY APPLIES TO THE ITALIAN MACAROONS, PINK AND PASTE PIES. IF THERE ARE NATURAL POWDERS LIKE TEA AND COCOA POWDER IN MAKALONLI, IT IS NOT ALLOWED TO BAKE。

9

You have to wait for the cooling to take it off

10

here we share a few inner pies: one, chocolate ganache, the biggest on the internet, 100 g cream boiled with 100 g black chocolate (the chocolate i use) and then mixed with 40 g butter, cooled, strong and sweet, which colleagues love. i didn't buy rose syrup, i made it with rosemies butter and butter, made it cold and found roses still fragrance

11

And the other thing is, when Macalon's high-temperature baking is about the fourth minute the skirts and pies will swell to their maximum, so don't panic and don't open the oven to spread the heat, and I've failed several times because of this -- it's all flat and turned into Grandma's chest

12

French operations are simpler and more suitable for beginners, but relatively more stable, as if pasta were more fluid, and personal opinions were only for reference --

Macarons are full of challenges~ During my experimentation, I found the following issues to share: 1. The oven temperature needs to be just right; this is something you have to figure out through trial and error... 2. The skin isn't forming enough, but I've found a solution: dry at 50 degrees for 20 minutes. I now tend to dry it on the upper and middle shelves, then change the temperature and move it to the middle and lower shelves. 3. The batter must be whisked evenly—not too thin and not too thick. This is just something you have to learn through experience. 4. If you can, you must get a larger oven. It's a painful lesson!!! I've been let down by small ovens at least 20 times. If you want lovely, pink macarons, decisively switch to an oven of 50L or more!