Chinese Food
Vanilla macarone (French method)
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I wanted to take the yellow pigment, but it turned into green when my brain was hot... So it's like an introduction. After making flour macarone successfully, I began to itch. Try to make authentic macarone. Result. Failure... It took a lot of energy. The recipe I used this time is different from the traditional method, but the success rate is higher.
Cooking ingredients
Cooking Steps
Step1:Mix the almond powder and sugar powder evenly. Put the blender into the blender for 20-30 seconds to grind.
Step2:Mix 20g protein with almond powder and sugar powder, and reserve.
Step3:Add pigment and vanilla extract and mix well. (PS - it's really personal
Step4:Whisk 1 protein with sugar until dry and foamy.
Step5:Mix the protein into the almond paste two or three times. It's like this after mixing. Pick up the batter with a shovel. The batter can float down in a ribbon.
Step6:Squeeze the batter into a baking tray with macarone silicone pad or oil paper, each with a diameter of about 2.5-3cm. Attention. Don't be too greedy to squeeze too much. Otherwise, makaron will be connected with others when it is shaken down. Dry. Until the surface is not sticky, there is a layer of soft shell. It can be put into the preheated oven at 140 ℃. Place in the middle and lower layers. Insert an empty baking tray under it. Heat it up and down and bake with hot air for 20 minutes.
Step7:After baking and cooling, the filling in the middle is finished.
Cooking tips:1. Ha ha! I'm so happy that I don't need to sift the almond powder ~ ~ if you can't rest assured, you can sift it carefully. (PS - God bless you...) 2. The amount of protein is relatively small. At the beginning, it will be very dry when mixed with almond powder. But when the sugar powder absorbs the protein and dissolves, it will gradually become moist. Don't add more protein because you feel very dry at first. 3. The state of batter is very important. If the batter can't fall in a ribbon, it means that the batter is too thick. You can mix it several times to make the batter reach a proper state. If the texture disappears quickly after the paste drips, it means there are too many defoaming. The paste is too thin. 4. It's the same way as Qifeng cake batter. Don't circle and turn it over..... 5. There is not enough time to air. Macarone will crack without skirt; the time to air is too long. The skirt of macarone is asymmetric. It's like one leg Scottish pants... No matter what the temperature is, the only way to judge it is to touch its skin. In addition
