Coco makaron (French) recipe-Chinese Food-best chinese food recipes-cooking food

Coco makaron (French)

(78584 views)

I've been baking macarone recently. I'm doing it seriously. It's not true love that won't be so devoted. To say true love, that young lady must be more than I love. So I have the motivation to do it. I did it several years ago. At that time, it was a state of following the trend. I have to try every step of the trend without exception. I haven't finished the test, and then I'm at a loss. In the last two weeks, I'll look back at every step again I've done it several times in a row. The taste is basically what I want. But the shape is not ideal. I will continue to do it until I'm satisfied. It's also a kind of explanation for myself. Friends circle has dried the finished product several times. Some friends urged me to make a prescription. The prescription is actually very simple. Macarone said that it's protein Almond Pie, egg white and sugar beyond almond powder. So it's hard to think whether it's sweet or not. It's to be neutralized by stuffing. That's another topic about stuffing. So making macarone's shell is the first step. Before writing the recipe. Recommend

Cooking ingredients

Cooking Steps

Step1:Put cocoa powder, almond powder and sugar powder into the same containe

Step2:Sieve 1 for standby

Step3:Whisk the sugar into the egg white until stiff

Step4:The eggbeater obviously feels resistance when stirring. The eggbeater is raised in an upright sharp angle

Step5:Mix the protein cream into the sifted powder in several times

Step6:Every time you mix in the protein cream, you need to mix it well

Step7:The last state of being mixed

Step8:Use the medium nozzle to extrude the circular makaron on the baking tray; then shake the baking tray vertically and downward for several times. Shake out the air in the makaron.

Step9:Air at room temperature until the skin of macarone is not sticky. Bake in the upper layer of the oven preheated at 160 ℃ for five or six minutes until the skirt appears and then move to the lower layer of the oven for about 15 minutes.

Step10:The stuffing in the picture is ganache. 100g dark chocolate, 100g light cream and 20g butter are mixed to melt and refrigerate until thickened.

Cooking tips:1. It is recommended to use special silica gel pad or non stick cloth for makaron baking. My baking process is suitable for my oven temperature. This process can only be used as a reference. 2. The process of skin drying is also affected by the weather temperature and humidity. If the humidity is high in rainy days, you can choose to dry the skin with the low-temperature hot air function of the oven or choose the fermentation stage. If you like the large skirt, you can extend the time of drying. 3. Macarone with stuffing can be refrigerated and dried before eating, or taken out and warmed before being frozen and preserved for eating. There are skills in making delicious dishes.