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1
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我们先来做糖针
2
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糖针呢是五颜六色的
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然后是很细的一段一段的
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糖针的做法呢
5
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我们是用了这样一个挤泥器（Squeezer）
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直接给它挤成细细长长的条状
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然后切成段就行了
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我们这个里面是加了一点白色的蜜蜡
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就是因为今天我们要做马卡龙吧
10
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他马卡龙本来就是颜色比较浅比较淡
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所以呢我们就用比较浅的颜色
12
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来给他装马卡龙
13
00:00:23,733 --> 00:00:24,800
比较深的颜色呢
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大家可以做圣诞系的马卡龙
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比如说我们这样也是两片装
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一边用红色的大红色的
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然后一边用绿色的
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然后中间用红绿的那个糖针
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组装时
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圣诞系的那个马卡龙也会特别的漂亮
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软蜡跟蜜蜡各一半
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我们先将它融化
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融化之后呢
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就是全部化成液体就可以了
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我们就可以进行分量调色
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分杯的时候呢不需要太多
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每一种颜色。看大家想做的多少吧
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如果经常做这一款造型的话呢
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也可以是多
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调一点颜色
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然后每一次多做一点
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然后因为我们做的不多
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我们就大概有10克左右的蜡就行了
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然后用的颜料调色用的是马卡龙色组
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因为如果是很深的颜色的话
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跟奶油裱花蜡组装时，它会晕染
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我们用的这一组颜料
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它不会产生晕染和渗透
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好我们先调个红色
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然后准备一个这样子的
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就是小一点的一个硅胶模具
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直接倒进去。再调个黄色
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我们再调个蓝色
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用湖蓝色来调
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好最后我们可以调个紫色
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喜欢什么颜色调什么颜色就好了
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好然后我们就等它凝固就好了
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我们等到它刚刚凝固的时候
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可以拉出来
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然后因为它里面软蜡的部分比较多
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凝固了之后呢它也是比较柔软的
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然后蜜蜡本身就有韧性
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也是比较软的
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不要等时间太长
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如果室温较低，蜡会硬的特别快的时候
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你拿出来的时候已经揉不动了
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那我们就可以用
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50度左右（122F）的热水给它泡一下
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泡柔软就好了
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然后我们就准备这样子的一个挤泥器
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把前面拧开
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然后把刚刚凝固好的这个塞进去
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就好了填满然后把这边拧上好
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然后我们转动后面往下拧
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把它挤出来
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它就是这种细的一根一根的了
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后面的也是一样的
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那像这个配方呢
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我们春秋天作是刚刚好的
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如果大家在夏天操作的时候呢
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软钠的成分可以适当的减少
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要不然它常温下的还是会有一点软
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就是天气越冷的情况下
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软蜡的成分越多
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天气越热的情况下软蜡的成分越少
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按照这样去准备就好了
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全部拧出来之后
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如果是冬天它比较硬了
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那我们就直接把它切成一块块就行了
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那如果是夏天比较软呢
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我们也可以放到冰箱里面放一会
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让它变硬
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然后去切
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全部好了之后呢
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我们再给它切成一段一段的就可以了
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好我们呢可以把它一根一根的平
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铺在桌面上
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不要一起去剪
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一起去剪呢因为它里面有软蜡吗
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本身稍微还是有一点软的
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握在手里面去剪的话
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握的时间长了它就会变得更软
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然后在操作的时候呢
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也会让它粘到一起去
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所以呢
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我们就尽量减少在手里面握的时间
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然后剪的时候呢
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如果是两根落到一起的话
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也是容易
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让它压扁了粘到一起去
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所以我们把它平铺开
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平铺开之后呢你就随便用刀
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或者是这个刮刀都可以
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然后一点点把它做差不多长的就好了
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切开这样子呢就会比较快一些
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好
107
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我们把它全部切成这个小段就可以了
108
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然后就把它理开
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大家在做的时候
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比如说你在秋冬季节
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你觉得这个配方刚刚好做
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然后放到呢你放到天气热了
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它就有点粘到一起了
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分不开就可以放到冰箱里面去冻一下
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冻过之后呢
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它就是这样一粒一粒一颗一颗的
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