Chinese Food
Please call me genius today_ A duel with makaron.
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Macarone. I don't need to introduce it to you. Famous French desserts are actually three things. Sugar, protein and almond. Only three things can bring you the temptation of a young girl's breast. The first time I met macarone, I went to Zurich to see my dry mother. My mother asked me to bring something in the cake room. Because there was a magic coupon at that time, I could exchange for a free macarone There was a chocolate. So I got on the train with macarone and chocolate. It was so boring on the train. I opened the box of macarone curiously. In fact, I also wanted to open the chocolate. But the packaging of the chocolate was too delicate. I couldn't close it if I opened it. So I only opened the pony. Pony is a pretty and small snack. I can't see it if I want to eat one. So a box of three-layer makaron is on the train. I have only two layers left... I didn't know what it was. Even Chinese
Cooking ingredients
Cooking Steps
Step1:Mix sugar powder and almond powder. Place in food processor and finely grind for two or three minutes. (almond is a nut. It's big oil. If you grind almond, it will be almond paste in three minutes.) in fact, I use Jun's recipe. However, in terms of baking temperature and time, I have also integrated some other people's experience.
Step2:Sift the mixture. Put it in a large container for later use.
Step3:Beat the protein to the coarse bubble state (the liquid state of many small bubbles) and add white granulated sugar. Continue to beat until it is dry and foamed (the protein will have a straight point when lifted with an agitator).
Step4:Add proper pigment to the protein according to personal preference. Stir gently (first in a circle, then slowly from bottom to top).
Step5:Add a third of the egg white to our mix. Try to mix them together with a rubber knife. Don 't worry too much. Because there is a lot of sugar in the mixture, it will be sticky.
Step6:Add the remaining two-thirds to the mixing powder. Mix well (mixing technique: drag the bowl with the left hand to keep it in a half inclined state. Hold the rubber knife with the right hand to stir it in the form of turning it up from the bottom. If you make a circle, the protein will defoamer).
Step7:The paste should be stirred to a light and falling feeling. After that, you can put the paste into the decoration bag. Cut a small mouth at the front.
Step8:Squeeze out small round batters on the baking tray with oil paper. Don't be too big. When squeezing, don't pay special attention to the technique. The batter will spread from the middle to the four sides by itself. So there should be more distance between the batters.
Step9:Pat your baking tray carefully but forcefully. Shake out the bubbles inside. Use toothpick to poke out the small bubbles.
Step10:Place the batter in a well ventilated place. Air dry it for half an hour to an hour. Know that the surface has formed a layer of non stick and hard shell. This step must not be omitted.. Dear.)
Step11:At this time, we can prepare fillings. What I make is a chocolate fillings. It's delicious. Jun's recipe. Cut chocolate into small pieces and heat over water until chocolate melts completely. (the water should not be too hot. Otherwise, the cooling time will be too long. The chocolate must be dark chocolate. The higher the concentration, the better the taste.
Step12:I saw another one on the German websit
Step13:
Step14:
Step15:
Cooking tips:1. It's better to make the almond powder smaller. But if you don't have a cooking machine at home, you can omit it. Otherwise, you must make it smaller. The taste will be increased. 2. It's very important when to put sugar. Step 3 is very detailed. 3. When makaron paste is squeezed out, the technique is not important. Just squeeze it out. The paste will disperse itself and form a circle. As long as it is not too large, it is good to leave a certain distance between each. 4. The baking plate is used to shake out bubbles. If there are bubbles in the batter, the tested macarone will be ugly even after baking. 5. Macarone needs a certain amount of time to finalize the design, so the air drying step must not be less. (it may not be necessary to form a very hard shell, but at least not stick to the hand. And the shell can be felt.). 6. Makaron's first 6 to 8 minutes of high-temperature baking is to get out of the skirt. Jun's baking time is longer than me. The temperature is also higher. But
