I remember when I first learned Macalone, it was the same, I stared at the oven carefully, I saw the skirt coming out, I couldn't express my joy, but I watched the skin break, it was a feeling from heaven to hell, then I continued to lower the temperature, I started the second furnace, the third furnace, I constantly adjusted the temperature of my oven, finally I could see a full and beautiful Macalone, my heart finally got it, I took a breath full of joy, I bite the heart... I believe that many people have experienced it, they say that Macalone is a delicate princess, the temperature and humidity must be just right, to have a beautiful skirt, the skin is perfect and not empty.In fact, there are many variations of Makaron's practice, with French and Italian being the most common.It's a good idea to have some mastery of the idea of macaroni, and the success rate is still good, so here's how I share it with you.

WHAT YOU NEED

Ingredients

1
005 grams of egg whites
150 grams of fine sugar
35 grams of water
150 grams of almond flour
165 grams of flour
Adequate intake of food dyes
25 grams of water
80 grams of butter
50 g of white sugar
40 grams of egg juice

How TO MADE Italian macaroni

Steps 1 to 4

1. The main ingredient is macaroni, and the secondary ingredient is filling material.

2. First prepare the ingredients for the macaroni, the protein is divided into two parts, one 55 grams and the other 50 grams (it is best to dry the container with a kitchen towel).

3. In the milk pan, add fine sugar and water, heat on low heat, 55 grams of protein until dry, gently lift the egg heads to a small pointed angle, and the protein cream is ready for use.

4. Test the temperature of the sugar with a pencil test juice, and turn off the heat when the temperature reaches 118 degrees (it is best to use a hand-held thermometer so that the tip of the pen does not touch the bottom of the pot, so that the temperature is accurate)

Steps 5 to 8

5. In the left hand, take the pot of syrup, in the right hand, take the egg beater, in medium speed, while beating, pour the syrup slowly into the protein, the protein sugar cream is as shown, delicate and shiny (if you have done this step of rolling sugar, it will work well)

6. Then add the right amount of powder.

7. Low speed uniform

8. Almond powder with sugar powder and 50 grams of protein

Steps 9 to 12

9. Stir evenly enough so that you can press the sides when stirring.

10. Then dig a little bit of the protein sugar cream into the almond bowl and stir it, because the almond is not very wet, you need to stir it more.

11. Then put all the protein sugar cream and almond paste together, sliced evenly, just like the way you make a stew.

12. After mixing, it's like a ribbon, and I didn't sift the almond powder, so it's a little rough.

Steps 13 to 16

13. Put the round flower mouth in the flower bag, and then put the mixed almond paste in it (my flower mouth model is SN7066)

14. Squeeze the circle out of the oil-covered griddle, squeeze it, then use a toothpick to pick up the bubbles on the surface, and then dry for 20 to 30 minutes until the fingers are gently pressed up so that they do not stick to the hand.

15. When drying, the temperature and humidity vary from time to time, so it's best to use dry fingers to gently press up without sticking to the hand.

16. Preheat the oven for at least five minutes at 180 degrees, reduce the heat to 170 degrees, put in the middle layer and bake for 10 minutes.

17. (Because the dough with the protein cream can withstand high temperatures, the surface will not break, if it is baked a little hollow inside, a little wet, it is not enough baking time, it can be baked for a while)

18. The bottom is filled, the butter is cut into small pieces to soften at room temperature, the whole egg juice is dispersed 40 grams in advance for use, 50 grams of sugar plus 25 grams of water is put in the milk pot and cooked to 120 degrees, then the egg pot is opened to medium speed right hand to beat the whole egg juice, left hand to pour the cooked syrup slowly into the whole egg juice

19. Then the butter is dispersed and smoothed, and the whole egg juice is added to the butter, mixed with oil and water, and the color becomes pale and pasty.

20. The filling is placed in a bag of flowers, squeezed in the middle of a piece of macaroni, and then squeezed again with a macaroni of the same size.

Handy cooking tips

　　A small point on the surface of the macaroni, which can be squeezed and then lightly beaten on the grill, so that the macaroni paste is even.