foreign food
VicentaLakin
I've seen the Thai film "Mugua salad" in Patya, which is probably a very common dish there; those who have been to Patia probably have. The specifics of the material were not presented in the film, except that there were a lot of peppers and other ingredients that were crushed together (how come they wouldn't feel hot eyes when they did) and then mixed with papayas, which were supposed to be super spicy, and one of the protagonists would probably not be able to eat spicy, and once he ate a papaya salad, he would be covered in red and supernatural. While exaggerating, the general population may not be able to accept the spicy taste; others may not be able to accept the smell of fish exposed. I can take it. It's hot. I certainly can't make a real Thai papaya salad, and I haven't eaten it. It's a simple mountain. I only put in two peppers, and it was still hot at the end, but the salad with the cucumbers was very thin
VicentaLakin
Macalon's ingredients are very simple: they're made of apricot, protein, sugar and frosting with a heart like jam or cream, making the skin soft and soft inside. The top-quality Macalon, which is very well coordinated in terms of materials, tastes and contrasts, integrates various tastes, produces a rich layer and also glitters of light. The colours of all colours are added to the production process, and the colored and coloured Macalon is given. The material is simple and the approach is not complex, but it is not easy to succeed. My heart -- one, sugar powder and apricot powder, you can grind it with a cuisine machine, make the powder more nuanced, and make the almond cookies more radiant. How about not grinding? The pelicans are not good, and this step has been forgotten and has not had any significant impact. Of course the powder filter is necessary. Because of the size of the almond powder particles, it's more powerful than sifting with larger eyes. I used French protein frosting, i.e. the protein of twirling cakes -- three times sugary, medium-speed, slow. Patience is important, and with my experience in making twilight cakes, the slowness of protein frost is more even and stable than the quickness of protein cream. 3 When powder and protein cream are mixed, they are also to be carried out in three stages, with no rush and slow mixing until the face of the ground is smooth, as described by a pot of friends as a “slurry drop”. 4. Squeeze the biscuit embryos with the smallest round mouth. I've got a pen, about half a centimetre in diameter, and it's finally working. When squeezing a biscuit embryo, the bouquet must be in a vertical state with the grill, slowly squeezed so that the crackers can be rounded. 5. Most importantly, the precipice cannot be roasted and must be dryed. Some formulas say it's 40 minutes to an hour to dry, but time doesn't matter. What matters is the condition of the biscuit embryo — the surface is very dry, the finger point is not sticky, even a little wooden spoon can hold, and pick up a wooden spoon does not sticky. It's the key to making a nice little dress. It is estimated that with the above five points, it is no longer difficult to bake a beautiful macaron at home. For the first time, there was no success, so there were no materials such as pigments, and there was no color. Let's make an original Macalon
