Chinese Food
Chocolate macarone
(80738 views)
I can't imagine that this little expensive thing came from my own hands for the first time. It's really sweet to eat. I have a story with makaron. In July 2014, when I checked in with my family at a hotel in Hong Kong, I saw the colorful biscuits on the lobby. Don't say how much I like them. I was totally attracted by this little thing visually. Plus his exquisite furnishings. Don't say how much I like them. So I said to myself, I will try to do it after I return to Guangdong. I can't believe it's done today. This one is matched by a high failure rate. You can try it if you like baking. -
Cooking ingredients
Cooking Steps
Step1:Say what you need.
Step2:Put the sugar powder and almond powder into the food processor and beat for half a minute until they are very fine powder (use the pure sugar powder without adding corn starch). Rub the ground almond sugar with your hands. Rub the lumps together. No need to sift.
Step3:Sift the cocoa powder into the almond sugar powder. Mix well.
Step4:Pour half the protein into the powder mixture.
Step5: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. Keep turning until it's very smooth.
Step6:Add the remaining protein in 23 times. Stir well.
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. 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.
Step8:It's OK to paste it into quicksand. As shown in the picture.
Step9:Put the mixed batter into the flower mounting bag (with a small round flower mounting mouth).
Step10:Squeeze a round batter out of a baking pan with macaroni mats. The batter will slowly spread out into a small round cake.
Step11:This formula can extrude about 36 batters with a diameter of 3cm. Prepared in advance.
Step12:Leave the pan in a well ventilated place to dry for a while (I used it for 55 minutes). Until the surface of the batter is gently pressed by hand. It is not sticky and forms a soft shell. Then it can be baked in the oven.
Step13:Enlarged soft shell section.
Step14:No need to preheat the oven. 140 degree up and down hot air mode. Bake for 13 minutes. If there is no hot air in the oven, just use the upper and lower fire.
Step15:I've got temakarlon on my skirt. Generally, hemlines begin to appear in about 3 minutes. My batter is not very dr
Step16:The finished product is coming out.
Cooking tips:The skin of macaroni batter must be dry enough to bake a beautiful finished product with skirt without cracking. Generally speaking, it's not enough to feel non stick. It's necessary to form a layer of soft shell that can't be broken by pressing it. Not dry enough. The macarone shell will crack. Mine is a little cracked. Put macarone in the refrigerator. It's best to refrigerate overnight or 24 hours later (the purpose of refrigerating enough time is to let the water and flavor in the filling permeate into macarone and keep the inside of macarone moist, so as to achieve the best taste). There are skills in making delicious dishes.
