Chinese Food
Macarone flour
(223866 views)
Change the almond powder into flour. You can also make beautiful macarone. It's only the almond flavor. (PS part refer to the prescription of Xima Gardenia)
Cooking ingredients
Cooking Steps
Step1:Mix low gluten flour and sugar powder and sift. Set aside.
Step2:Pour the protein into a large basin without water or oil. Add sugar, a little salt and pigment (I use the red one). Beat with the eggbeater until it is dry and foamy. Lift up the beater. There is a short spike in the protein on the beater's head.
Step3:Take half of the protein and the first step of sugar flour and mix well. Then pour the remaining protein into the batter. Mix well. After mixing, the batter is in this state. RT
Step4:Spread oil paper on the baking tray. Squeeze the batter into circles. Drop the baking tray a few times. Leave it for about 1 hour (put it in a ventilated place, or put a small electric fan nearby for blowing). After an hour, gently touch the surface. It's a little elastic. It's not easy to break. And it's not sticky. (if you don't like sharp corners, use a small brush to get rid of them with water ~
Step5:Preheat oven 140 ℃. Place the pancakes in the middle of the oven. Put another baking tray underneath. Bake on high and low heat for 20 minutes ~ the pancakes are finished. Remember to see if there is a skirt.
Step6:At this time, you can start to make Ganache - cut up the chocolate, melt it in hot water, add the cream and mix well. Cool slightly. When the chocolate is thick, the filling of Ganache is finished
Step7:Finally, put some Ganache between the two pieces of protein cake. Refrigerate until Ganache solidifies. Done.
Cooking tips:1. The protein must be stirred in a basin without water or oil, otherwise it will not be sent. At the same time. Remember to wipe the beater clean and use it again. 2. Do not mix the protein and sugar flour in a circle. Otherwise, the protein will defoamer. 3. Skirt is a sign of macaron's success. In order to make makaron look beautiful, you need to add a baking tray under the baking tray. If possible, you can use silica gel pad. If there is a special mould for macaron, it will be better. 4. Macaron filling can also use vanilla cream sauce or various flavors of cream cream. But it's better to use ganache. Because macaron itself is very sweet. It matches with Ganache's slight bitterness and silkiness. 5. Ganache must be cooled for a while before being sandwiched in the middle of the cake. Otherwise, it will flow out of the cake easily. Also. Can't be too greedy. There are skills in making delicious dishes.
