Chinese Food
Macaron
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Among bakers, there are two things that are known for their high failure rate. One is Qifeng cake. This is just a beginner's block. Most people have been tortured by it for a long time. Qifeng, as it is called, is honored by its admirers as seven madness, because it is said that it must be mad seven times before it can succeed. Later, more people found that seven times of madness was not enough. So they simply called it mad with rage. The other is macaron. If Qi Feng is a hindrance for beginners, then macarone is the Waterloo for many advanced bakers. Macarone. English name is macaroon. It is a famous French dessert. Chinese is also translated as almond protein sugar cake. Its material is very simple, but it's not easy to succeed. It's said that even the international dessert masters can't guarantee every success. It's another excellent example of the simpler, the more difficult it is to do well. Mark of makaron's success lies in the appearance of the lower edge of the cake body
Cooking ingredients
Cooking Steps
Step1:Mix the almond powder and sugar powder. Grind in the food processor for about 2 minutes.
Step2:Sift the mixture of ground almond powder and sugar powder (if it is not easy to sift, you can use the back of spoon to crush the mixture powder to make it pass the sieve faster).
Step3:The sifted almond powder is very delicate and bulky. If there is no food processor, step 13 can be omitted. Start from step 4.
Step4:When you beat the egg whites to the rough state with the egg beater, add the sugar and continue to beat.
Step5:In the process of beating, add a little food pigment to make the protein present bright color.
Step6:Beat until the egg whites are dry (lift the beater. The egg whites pull out an upright sharp corner). Baking who doesn't want to try it? Macaron
Step7:Put the sifted mixture of almond powder and sugar powder into the beaten protein.
Step8:Use a rubber scraper to turn it up from the bottom. Mix the powder and protein completely.
Step9:Mix the protein paste continuously until the consistency of the protein paste reaches the level as shown in the figure - after lifting the scraper, the protein paste falls down in a ribbon.
Step10:Put the protein paste into the mounting bag. Use a small round hole mounting mouth to extrude a round paste with a diameter of about 3cm on the silica gel plate.
Step11:After the batter is squeezed, don't put it into the oven in a hurry. Put it in a ventilated place. Let it air dry for half an hour. Until the surface doesn't feel sticky and forms a hard shell. It's time to put it in the oven.
Step12:Preheat the oven beforehand. Bake for a few minutes at 160 degrees. Generally, in 68 minutes, makaron will appear at the hem. At this time, the temperature can be reduced to 130 ℃. Continue baking for about 8 minutes. When it's cold, use a small shovel to shovel off macarone one by one.
Cooking tips:1. Macarone has a high failure rate and high cost, so I give you a small amount of formula to facilitate your practice. In fact, as long as we follow the steps. Every step is done in place. It's not difficult to bake out the skirt. 2. Macarone paste is very simple. It is a combination of almond powder, sugar and protein. Moreover, the sugar content is very high. Therefore, the viscosity of macarone paste is very large. After a short time in the ventilation place, the surface is easy to form a hard shell. When baking, the surface temperature will rise at the earliest time, and further heat setting will occur. The internal temperature will rise slowly. When the internal temperature rises and the paste begins to expand, the surface will already be set. Therefore, the batter can only expand towards the bottom, thus forming a layer of symbolic skirt at the bottom. That's why. In the early stage of baking macarone, higher temperature is needed. 3. Make macarone. Silicone pad is the best. Because of the slow heat conduction of silica gel pad, it can prevent the bottom from setting too early and easy to come out
