Chinese Food
Aftertaste of endless exquisite hand gift -- baixiangguo macaron
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It's really a bit over the top. I haven't updated it for a long time. Recently, there are too many things at home. My family has been resting at home recently because of a strained right leg. Suddenly, I feel that the burden on my shoulder is much heavier. I put more energy on taking care of my family. Although I also make some snacks from time to time, I haven't had time to write too much. So I haven't been able to update it. This blog is still in a hurry Time to squeeze out. The previous week was really tough for me. I cried and cried, but I still have to go on. Life is like this. I can spend my whole life with each other by company and care. Makaron. I don't think I need to introduce it too much. You are so familiar with it. In fact, you have done it many times before, but you can't make your own satisfactory works. For me, the legendary skirt is not difficult at all. But it's the taste of soft inside and crisp outside. It's always difficult to have one that makes me very satisfied. The baking time is long. It's hard inside. The baking time is too short
Cooking ingredients
Cooking Steps
Step1:Mix sugar powder and almond powder with blender. Sift twice for standby.
Step2:Add sugar in several times to beat the protein until it is wet foamed. Add yellow pigment to beat until it is neutral foamed.
Step3:Add half of the pre mixed sifted sugar and almond powder. Stir slightly.
Step4:Add the remaining sugar powder and almond powder and mix well. If the paste is slightly sticky, mix well with a little protein solution.
Step5:Put the flower mounting bag into the flat mouth (1.3cm flower mouth). Pour the batter into the flower mounting bag.
Step6:Put a silica gel pad on the baking tray. Squeeze a 2.5cm diameter batter. After diffusion, it will be about 3.5cm. Place it in a well ventilated place and air dry the skin. When the skin is not sticky and there is a layer of hard shell on the mold, it can be baked. Preheat the oven for 200 degrees and bake for 3 minutes, then turn it to 140 degrees and bake for 810 minutes.
Step7:Cut the passion fruit in advance and take the puree. Filter out the juice for use. Mix egg juice, sugar, passion fruit juice and lemon juice.
Step8:Heat the mixture over a low heat until it thickens.
Step9:Cool to below 50 ℃.
Step10:Mix with butter. Keep stirring with electric beater.
Step11:Beat until thick. About 58 minutes.
Step12:Squeeze the cream sauce between one piece of macarone and cover it with another piece. Refrigerate it and taste.
Cooking tips:* mix the sugar powder and almond powder in the blender in advance and beat it. It can make the almond powder finer. The surface of the finished product will be smoother. *When making macarone, you can add various colors of edible pigments according to your preferences. *The extruded macarone must be air dried to the extent that the surface is slightly hard. It takes about 30 minutes and 1 hour to put the window in my house. The time is adjusted according to my own situation. *It is recommended to use silica gel pad when baking. If there is no silica gel pad, it can be squeezed on the oilcloth. Pad two baking plates for baking. *The specific baking time depends on our own oven. The first baking in my oven is 200 degrees, which is the best effect. It takes about 2 minutes to get out the skirt. In 3 minutes, the skirt will become larger. Then it will cool down immediately. At this time, it can be baked by half opening the oven door and dropping to 100140. In the later stage, it can be baked with low temperature and full range. *In my opinion, successful macarone is not only rough
