Chinese Food
Macaron
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I wanted to make macarone for a long time. Macarone's most important raw material is almond powder. There are some small shops selling flour powder at the gate of Yonghui supermarket. There is also a small stand selling flour powder in Carrefour supermarket. My almond powder was bought by the way when I saw a small stand selling flour powder in our community one day. When I used it, I found that the powder was too thick . I broke my hand when passing the sieve I don't know if the powder sold in the supermarket will be finer. Macarone's raw materials are actually very simple - almond powder, sugar powder, protein. There are three kinds. But to make a perfect makaron with skirt, you need silicone rubber pad (anti staining). I only use ordinary oilcloth. It's been used for a long time. The anti staining effect is a little poor. The baked makaron only scraped off with a knife. Sweat
Cooking ingredients
Cooking Steps
Step1:Almond TPT means that the almond powder sugar powder in the material is 1-1. Almond tpt120g means that the ratio of almond powder to sugar powder is 1-1. The total amount is 120g. Although such a recipe is relatively rare, if you see so and so TPT several grams, you need to know that the proportion of so and so sugar powder is 1-1. The total amount several grams.
Step2:Don't be careless when sifting the almond powder. Only the delicate almond powder can make the smooth macarone. If you don't want to hug the successful mother, don't grudge the effort. Sift well. The finer the better. Don't sift twice if you can.
Step3:Almond powder and sugar powder (sifted) are weighed to 125 grams in a ratio of 1-1.
Step4:Almond TPT and sugar Powder 50g mix well
Step5:Beat the protein with sugar until it is hard to foam.
Step6:Mix step 3 and step 4. Make macarone batter. The mixed batter should be even, delicate and flowing. (if the batter is too paste, add some undelivered protein. But this is the best way. It's better to redo.)
Step7:The round flower mounting mouth is installed in the flower mounting bag. It can be the same as in my step diagram. First, use a small sealing clip to clamp the lower part. Then put the batter into the flower mounting bag. After installation, take down the clip. In this way, the batter will not flow out from the upper part and the lower part.
Step8:Spread the oilcloth on the baking tray. Press the oilcloth vertically on the mounting mouth to extrude the round pancake. Make sure that each small pancake is the same size. And keep a certain space in the middle. Because makaron will become larger when baking. If there is not enough space left, it will stick together.
Step9:Put the extruded batter in a cool and ventilated place to dry. This step is very important. Makaron's skirt depends on this step. Make sure to air the crust of the pastry. Touch with your fingers and you can feel the crust. If there is no ventilation at home, take an electric fan and hair dryer (adjust to the cold wind. You can't use the hot wind) and blow hard on the batter.
Step10:150 degrees. Middle. 15 minutes. (the temperature depends on the characteristics of each oven. The surface is evenly colored. A small skirt appears at the bottom.
Cooking tips:There are skills in making delicious dishes.
