Chinese Food
French Matcha macarone
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I used to cook Italian style. It was very troublesome to cook sugar water. Later, I learned French style from teacher Chiba. I felt that French style was easy to operate. It was crispy outside and waxy inside the mouth. So I often used it. The pink tide this time. But with the skill of teacher Chiba, the effect is good. Look at the picture and talk.
Cooking ingredients
Cooking Steps
Step1:All materials are ready, including mounting bag with Sanneng 7066 and baking tray with oilcloth.
Step2:Add Tata powder to the egg white. Add the sugar in three times. Beat it to hard at medium and high speed.
Step3:Mix in the protein cream three times. Mix well. Mix it for the first time.
Step4:The second time it's very sticky. It's like gum.
Step5:After mixing three, the paste is glossy and elastic. Squeeze it onto the oilcloth. The amount is just 20. Shake the plate a few times. Pick up the bubbles. Preheat the oven for 160 degrees. About 30-50 minutes. Press down the pit and slowly rebound. The skin is ready to air. Put it into the oven.
Step6:It starts to come out of the skirt in about 4 minutes.
Step7:About 14 minutes. The bottom starts to change color. The fragrance will come out for about one or two minutes. The specific time is adjusted according to the situation of the oven.
Cooking tips:There are skills in making delicious dishes.
