Chinese Food
Chocolate macarone
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This is probably the simplest macaroni recipe. Its steps are so simple that people will send out when they are finished reading it - is this really OK? Questions. You just need to mix all the ingredients together. The batter is ready. this sentence usually appears when I introduce a very simple dessert method. So, when it is used in macarone, the dessert with the highest failure rate in the legend, it seems a little strange. But. It really can. ——It doesn't need to beat protein. It doesn't need any skill. Just Polish almond powder and sugar powder with a blender. Mix them with protein. Macarone batter is ready. Whether it's making French or Italian macarons, making a successful batter is a test for us. Italian macarone is generally believed to have a higher success rate, but it needs boiling syrup. The steps are troublesome. French macarone is easier to make. However, it requires a higher degree of assurance on the degree of protein defoaming when mixing
Cooking ingredients
Cooking Steps
Step1:Put sugar powder and almond powder into the food processor and beat for half a minute until they are very fine powder (use pure sugar powder without corn starch). Rub the ground almond sugar with your hands. Rub the lumps together. No need to sift.
Step2:Sift the cocoa powder into the almond sugar powder. Mix well.
Step3:Pour half the protein into the powder mixture.
Step4:Mix well with a scraper. It will be very dry at first. When the sugar powder and protein mix and dissolve, it will become thick and muddy. Stir continuously until it is very smooth (the first step is not screened, so stir it well in this step to make the lumps disperse and become fine mud).
Step5:Add the remaining protein in 23 times. Stir evenly (there is no requirement for technique. Just stir it any way you like. Just stir evenly).
Step6:After mixing, makaron batter is finished. For best results, please check the consistency of the paste. If the paste is too dry, you can add a little protein. See the next two steps for judging the consistency of batter.
Step7:Use a scraper to pick up the batter. The batter will drop continuously. If the batter drops one by one, it means the batter is too dry.
Step8:The dripping batter and lines will disappear very slowly (about half a minute to one minute). The lines don't disappear or disappear very slowly. It also means that the batter is too dry.
Step9:Put the mixed batter into the flower mounting bag (with a small round flower mounting mouth). Extrude the round batter on the baking tray paved with oilcloth. The batter will slowly spread out into a small round cake. The formula can extrude 36 batters with a diameter of about 3cm.
Step10:Put the baking tray in a well ventilated place and dry it for a while until the surface of the batter is pressed lightly by hand. It is not sticky and forms a soft shell. Then it can be baked in the oven. This chocolate macarone. I roasted it at 140 ℃ for 13 minutes. It was heated up and down. If you don't have hot air in your oven, just use the upper and lower heat. In general, makaron will begin to appear skirt in about 3 minutes.
Cooking tips:1. This macarone batter doesn't need to be filled with protein. There is no requirement on the technique when making it. It can be said to be a fool's version of macarone. Just mix the ingredients together to make a batter. But this doesn't mean that we can take it lightly when we make it. Macarone still has high requirements for paste consistency, drying degree, baking temperature, etc. if we don't make it in place, it's still easy to meet a successful mother. So. Practice more. 2. Macarone without protein. The paste will expand when heated, so it can also form a beautiful skirt. Even the skirt is more stable (see the finished picture). The risk of hollow is greatly reduced. On the taste, the macarone made in this way is more solid and chewable. If you want to try macarone, please click here. 3. Omit the cocoa powder and increase the amount of almond powder to 52 grams. The original macarone can be made. Add less to the original macarone batter
