Chinese Food
French makaron
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Macarone. Macarone has an interesting alias - girl's breast. I would like to call it Princess macarone. Because it's not easy for a baking lover to conquer it. Every step should be patient and meticulous. When the princess's skirt is presented before your eyes for the first time, you feel that the gratification is worth the price. The tiny macarone has a crispy shell, but the inside is moist, soft and slightly sticky. The entrance makes you feel sweet and aggressive, but you can't stop. It's not like a princess.
Cooking ingredients
Cooking Steps
Step1:Sifting - sift the almond powder and sugar together. The sifted powder can be added to the sifted powder. Do not worry about affecting the finished product. The steps of sifting are just to make the powder uniform; the sifted powder is put into the refrigerator for standb
Step2:Egg white - weigh the egg white. Distribute the egg white to 9. Add sugar three times. When the egg white is sent to the beater, the egg white will have a small hook, which is basically OK.
Step3:Mix the paste - add the almond powder into the protein. Turn the left hand to the basin. Use the right hand to cut and mix the protein and the almond powder evenly. When the protein paste is lifted with a scraper, it will fall into the basin in the form of a streamer. That means the batter is ready.
Step4:Filling bag - find a cup. Put the mounting bag in a sealed clamp at the joint. Put the bag in the bottle. Fill the batter.
Step5:Bubble removing - a bag with batter. You can use your hand to gently pinch it for a few times to remove bubbles.
Step6:Squeeze - squeeze the batter on the macarone mat. The batter squeezed is slightly smaller than the circle shown on the mat, because the batter will spread slightly.
Step7:Dry the batter and bubbles with toothpicks. Then it's the process of drying and shelling. This is the most important step for makaron. If you don't wait to dry in a hurry, you can bake it. There must be no skirt. The traveler's blog uses oven drying. I tried the method of drying with a hair dryer. Hot air and cold air are far from enough. Just have enough patience. When the surface of macarone is covered with a film, it will be dry if it doesn't stick to the hand. Basically, it takes more than one hour.
Step8:Baking - makaron's baking must be separated from the upper and lower fire. The upper layer can quickly crust only when the fire is high and the fire is low. The batter in it will spread out from the bottom and form a skirt. But the oven I use doesn't care about the fire. So I have to find a way to create conditions by myself. 1) Bake for 10 minutes at 172 degrees. Place the bottom second layer on the baking tray. Place a tin covered grill on the bottom first layer. A large plate usually used can block the temperature of the fire. When it's six or seven minutes, the skirt will appear. Turn off the fire in ten minutes. 2) Change to 130 degrees. Remove the bottom grill and plate. Now put the tin covered grill on the first floor. Block the fire. Bake for 6 minutes. Take it immediately after bakin
Step9:
Cooking tips:1. The batter should not be thick or thin. Otherwise, it will not produce skirts or too many bubbles. Therefore, the formula should be strictly followed; 2. It is most important to dry the conjunctiva on the surface. Do not put it into the oven without conjunctiva; 3. Keep off the fire. Use the baking tray with the baking tray. Use the big dish at home if not. And the temperature of each oven will be different. Try the most suitable temperature. 4. The endless mayonnaise can be stored in the refrigerator. 5. The amount of the main material can be used to make more than ten pieces of single piece. If you need to do more, it will increase in proportion. The proportion of the four materials is 1-1-1-1. It's a recipe researched by a friend. It's very easy to use. There are skills in making delicious dishes.
