Chinese Food
Sweet macarone (with casda cream sauce)
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I believe that every makaron has experienced various wonderful experiences in the baking process. I'm not an exception. But it's always successful. How to share first.
Cooking ingredients
Cooking Steps
Step1:Prepare makaron's materials and baking utensils (this makaron's silicone pad is really not easy to use. I suggest you don't buy...)
Step2:First of all, almonds should be American almonds. Grind them into powder in a blender. Then sieve them.
Step3:Sift the sugar powder. Mix it with the almond powder.
Step4:Add sugar to the protein in 3 times and beat until it is hard to foam. (beat the egg whites with the beater at low speed until they are coarse. Add 10g sugar. Beat until they are fine. Add 10g sugar. Beat until they are wet foamed. Add 10g sugar at last. Beat until they are hard foamed at high speed.) put the sifted mixture of almond powder and sugar powder into the egg white once.
Step5:The scraper uses the method of cutting and mixing to mix the powder and protein evenly. The speed should be fast and avoid protein defoaming.
Step6:Add 2 drops of strawberry oil, cut and mix in the same way to make the batter color.
Step7:Put the batter into makaron's lovely little pot or round mouth flower mounting bag (I personally suggest that it's more convenient to use the flower mounting bag. It's not easy to use that sincere and sincere one - well, I'm just trying to save a flower mounting bag). Place in a ventilated place for about 25 minutes to allow the surface of macarone to dry. Make sure it's dry enough to touch the surface. It won't stick.
Step8:Fold up the two baking pans and put macarone on the top of the baking pan. Preheat the oven at 250 degrees. Heat it to 180 degrees when sending it to macarone. Bake it for 10-12 minutes (I make just a small pad and it's a small one. The large macarone needs to bake for 15-18 minutes). Slightly open the oven door during the baking process.
Step9:Out of the oven... The crisp skirt comes out. It's gorgeous... Ha h
Step10:Let's make macarone stuffing.
Step11:The original recipe is the raw material of 500g filling. I made a third of it. I don't have any milk at home. Only the Wangzai I like to drink. I make do with it. According to the size of my biscuits, I think it should be able to squeeze at least 30 right (but I only have more than 10 pairs)... So how small is my makaron
Step12:Put cornstarch and half of the sugar in a saucepan. Then heat the milk. Stir with a hand whisk.
Step13:Cook until the milk boils. The sugar melts. The corn starch begins to thicken
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Cooking tips:There are many ways to say about baking macarons. How to bake macarons is the key to skirt. Few people on the Internet open the oven door to bake macarone. The more is to bake for 20-25 minutes at 140-160 for 5 minutes. Another 50 degree air drying macarone 20 minutes and then directly adjust 140 fire baking. In fact, every method is successful. The key is to see your own oven temper and the process of constantly touching somacaron. In addition, the screening of powder is also very important. This determines whether the surface of macarone is smooth. Because I did this in the evening. So many pictures are not very clear and understanding. There are skills in making delicious dishes.
