Chinese Food
The French dessert Queen macaron in Liu Qian's magic
(86052 views)Macarone. Famous French dessert.. This is what Liu Qian did this Spring Festival evening. Macaron is French. It's pronounced macaron. It's made of egg white, almond powder, white sugar and pure sugar powder. It's commonly known as almond pancake. Macaron is the aristocrat of French desserts. The soft and wet taste, fragile and light texture, sweet filling, sexy circle, beautiful skirt and colorful appearance all bring great enjoyment to people. Therefore, macaron is also known as girl's breast by the French who love desserts. There is a saying in the French dessert industry that people who can't make macaron can't be called the real dessert master.
Cooking ingredients
Cooking Steps
Step1:Sifted almond powder and pure sugar powder. Mix well to make almond TPT. Add strawberry powder (Matcha powder / cocoa powder / coffee powder, etc.) and reduce the amount of almond powder accordingl
Step2:Add the sugar into the protein in three times. Make a thick and solid protein cream (neutral and dry).
Step3:Add almond TPT to the whipped cream. After mixing, use a rubber scraper to pull up the batter and put it on the inner wall of the basin. Repeat 15 times. You will find that the batter is more shiny than before. 15 times or so. Not too much. Otherwise, it will suck out the oil of almond powder.
Step4:Spread non stick high temperature cloth on the baking pad / baking tray. Use flat mouth round flower mouth / kitchen funnel tool to extrude round macaron seeds of uniform size. Note - because macaron will expand when heated, please separate the ovules.
Step5:Put it for 15-30 minutes. Sometimes it will take longer if it rains. I put it for up to 2 hours at most. Wait until the surface of macaron's embryo is skinned (put it in a dry place in the ventilated place until the surface of macaron is not touched. It feels like there is a layer of hard shell. That's OK. Very important. Otherwise, macaron will not have beautiful skirt.
Step6:Let's preheat in the oven. First, the middle layer is. 160 ℃. 10 minutes (the skirt comes out at this time). Open the oven door to let out the moisture. Then adjust it to 140 ℃. 5 minutes. Finally, move the lower layer to. 125 ℃. Then 5 minutes. About 20 minutes in total.
Step7:When it's cool, remove it from the cloth.
Step8:The contents of the auxiliary materials can be freely matched to make filling - soften the cream cheese at room temperature, add coffee wine and coffee powder, mix well, and then add a little milk (about 10g). Until the filling consistency can be easily squeezed out of the mounting bag, and the shape can be well maintained. Or cream directly with pigment and then whisk. Make according to personal preference. Pack the stuffing into the mounting bag. Squeeze 5g on one piece of macarone. Then cover the other piece of macarone. Just press it lightly. Then macarone is read
Cooking tips:1. The domestic almond powder particles are relatively thick, so the macaron (almond small round cake) produced is slightly less smooth. The finer the almond powder, the more helpful it is to make a smooth, pore free macaron. So it's best to break it with the kitchen machine first... I'm too much. The traditional Chinese medicine crusher I used. At last, I passed 50 meshes - very, very fine. 2. TPT of almond refers to the mixture of almond powder and pure sugar powder in the proportion of 1:1. TPT is the abbreviation of French tantpantant. It is also used in English. All in all, it is t.p.t. after you see xxtpt, you can directly reflect the mixture of XX and sugar powder in the proportion of 1:1. 3. Use pure sugar powder. If you can't buy pure sugar powder, use a blender to grind the ordinary sugar into powder and sieve it. 4. Before you squeeze. Think about how big you want to squeeze. If you don't have the bottom of your heart
It's delicious