Chinese Food
Macaroon
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Nothing else. I made a primary color.
Cooking ingredients
Cooking Steps
Step1:Mix almond powder and sugar powde
Step2:Pass twic
Step3:Add sugar to the protein. Beat until it is dry and foam
Step4:Put the sifted mixture of almond powder and sugar powder into the beaten protei
Step5:Use a rubber scraper to turn it up from the bottom. Mix the flour and protein completely and evenl
Step6:Paste into the decoration bag. Use the round mouth to extrude a circle with a diameter of about 2.5cm on the baking tray. Dry it until the surface is skinned. Until the surface feels non stick when touchin
Step7:Preheat the oven 180 degrees, and then put it into the middle layer of the ove
Step8:About eight minutes. Makaron will show up. At this time, the temperature can be reduced to 140 ℃. Continue to bake for about 15 minutes and take it out. When it's cool, put on your favorite sandwic
Cooking tips:1. What is the skirt of macarone? In fact, the liquid inside macarone boils after being heated. 2. After macarone is squeezed, it must be put on the surface for air drying. Touch the surface with your hand without touching your hand. Then it can be baked. The purpose of this is. Makaron enters the oven and is heated. The liquid will boil, but the surface is skinned. There is no place for the liquid to go. So the bottom is broken. The liquid flows out and forms a skirt. 3. In the early stage of baking, it is better to isolate and set fire. The purpose of this is to prevent the bottom from maturing immediately. If the bottom solidifies rapidly, the skirt cannot be formed. 4. If silicone pad is used, the effect is the best. Because the heat conduction of silica gel pad is slow, it can prevent the bottom from setting too early, and the skirt is easy to appear. There are skills in making delicious dishes.
