Chinese Food
Sweet macaron
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Makaron is the most local cuisine in Viennese, west of France. At the beginning of the 20th century, ladur é e, a baker in Paris, invented a method to present macarone. By sandwich method, the sweet paste filling was sandwiched in two traditional cover layers to become a new round cake. Moreover, due to the use of spices and pigments, humidity control, macarone properties were improved. Compared with the previous small round cake, the new round cake has the characteristics of sweetness, dryness and fragility. The new round cake has a crispy shell taste, but the inside is moist, soft and slightly sticky. The diameter of the reformed macarone is about three point five four Cm.
Cooking ingredients
Cooking Steps
Step1:Pour the protein into the clean cook machin
Step2:Pour in half white suga
Step3:The almond powder is sifted. The icing is sifted. Then the sifted almond powder and icing are sifted together.
Step4:Cook machine whisks the protein and half of the white sugar. After the bubble, pour in a small amount of the remaining half of the white sugar. It is close to dry foaming.
Step5:Pour in a little pigment and stir evenl
Step6:Put the cream into the sifted almond powder and sugar powde
Step7:Stir evenly with a scraper. Stir until smooth and free of particle
Step8:Evenly squeeze the mixed paste into the baking tray lined with oil paper. Let stand for about 30 minutes
Step9:The first ten minutes of heating - 125 ° C. The first ten minutes of heating - 110 ° C. After ten minutes, adjust the temperature to - 110 ° C. the next ten minutes of heating - 100 ° C. continue baking for about 30 minutes
Step10:Baked product
Cooking tips:Almond powder and frosting must be sifted in several times before mixing and sifting. Do not over whisk the albumen cream. When mixing, it must be smooth without particles. Be sure to let it stand for more than 30 minutes. Just touch the skin with your hand and it will not stick. There are skills in making delicious dishes.
