Chinese Food
Makaron [make cheap and affordable five-star French snacks at home]
(75218 views)![Makaron [make cheap and affordable five-star French snacks at home]](https://cp1.douguo.com/upload/caiku/a/1/9/yuan_a17fca7aa882ff36d966296bf20eab49.jpg)
Macarone is also known as Almond Pie. The girl's breast. Classic dessert from France. The main materials are almond powder, sugar powder and protein. Most of the sandwiches are chocolate jam, jam or cream, etc. the successful macarone tastes crispy and has a beautiful skirt. The dried macarone will be put into the oven. Within five minutes, the beautiful skirt will be gradually reflected; during the whole baking process, I stand by the oven and enjoy the macarone slowly rising the skirt. As for the beautiful and smooth macarone, the key is that the almond powder should be delicate, the time of drying the skin and the control of the oven temperature; therefore, it is necessary to know your home oven. When you squeeze macarone batter, you should also make room. Otherwise, the baked macarone will stick together; as for the size, you can control it. I've done makaron twice. Not only can't stand the skirt, but also it's not very crisp. Later, I didn't do it. Until Valentine's day, I succeeded in practicing again. And then I did it in a row
Cooking ingredients
Cooking Steps
Step1:All materials shall be weighed for standby.
Step2:Mix the almond powder and sugar powder of material a evenly.
Step3:Mix with a grinder for 56 seconds.
Step4:When using the grinder to stir, it is recommended to break it into two times. This will make it more delicate. After smashing, put it into the egg beating basin.
Step5:Add 22 grams of protein from material a and pour into the crushed almond powder.
Step6:Use a scraper to mix the protein and almond powder, and then add the pigment.
Step7:Continue to stir until smooth. Let stand and cover with plastic wrap.
Step8:Put 22G of protein and 10g of sugar into the egg beater.
Step9:Beat the protein to a stiff foaming condition.
Step10:Start boiling sugar water. Put 45g of sugar and 15g of water into the milk pot.
Step11:Boil the sugar water to 120 ℃ on a small fire and then turn off the fire.
Step12:Slowly pour the boiled sugar water into the beaten hard protein. Pour the sugar water along the edge of the egg beater; pour the sugar water while using the eggbeater to quickly beat and mix the protein cream. Do not pour the sugar water into the egg beater.
Step13:Beat until the egg white cream is blended with sugar water and the egg white cream looks bright.
Step14:Use the mixing method to make Qifeng cake. First put a little Italian protein cream into the almond powder paste.
Step15:Mix from the bottom until slightly fluffy.
Step16:At this time, pour all the almond batter into the protein cream, or mix it from the bottom; the mixed macarone batter is the batter that drips slowly.
Step17:Put the round flower mounting mouth into the flower mounting bag. Put the batter into the flower mounting bag.
Step18:Squeeze the batter into a nonstick baking tray. Use baking paper on the bottom or a macarone mat.
Step19:It is not sticky to dry macarone until touch the surface with hands. It can be dried for about 30 minutes to 1 hour; if the oven has its own hot air function, it can also use the hot air function to dry the surface for 30 minutes.
Step20:I made macarons of different colors. Waiting for the air to dry.
Step21:After drying, preheat the upper and lower parts of the oven for 150 degrees. Bake the middle and lower layers for 15 minutes. When baking to the last 5 minutes, adjust the temperature of the lower part to 160 degrees and bake for 5 minutes. This makes it easier for macarone to demould. It doesn't matter if the oven can't adjust the temperature of the fire alone. When the oven is roasted to the last 5 minutes, it will be directly converted to only the bottom of the oven; the temperature of the fire is 160 degrees, and the oven can be roaste
Step22:
Step23:
Step24:
Step25:
Step26:
Step27:
Step28:
Step29:
Step30:
Step31:
Step32:
Step33:
Step34:
Step35:
Step36:
Step37:
Step38:
Step39:
Step40:
Step41:
Cooking tips:The temperature of baking macarone must be well controlled. If the temperature is too high, the color will not look good; if the temperature is too low, the baking will not be crisp, and the mold cannot be removed; therefore, you must know the temperature of your own oven. Sugar powder can be directly stirred and crushed with fine sugar. It is not recommended to use sugar powder containing starch. To cook the casserole, you have to cook it a little dry. It's a little dry compared with the usual casserole quality; so the macarone won't get wet. The almond powder can be sifted into a bowl directly with sugar powder, but the surface of the almond powder that has not been crushed is grainy and not smooth. If you don't have a thermometer, you have to look at it with your eyes. Keep boiling for 30 seconds. When demoulding, it must be gently demoulded with a scraper. I use a scraper with a cut-off dough; the whole demoulding can be done with a little scraping. When the baking tray is padded with baking paper, the baking paper must be padded with a wet cloth first, and then the baking paper must be smoothed by hand without wrinkles before the paste is pressed in
