Chinese Food
Magic color macaron
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I like the colorful color of macarone. I like the charming taste of macarone. I make a cup of flower tea and chew a phyllmacarone. It's sweet and full. -
Cooking ingredients
Cooking Steps
Step1:A. mix and sift almond powder and sugar powder.
Step2:Add 35 grams of protein and mix well the almond paste.
Step3:Put material B in a small pot and boil to 118 ℃ to make syrup.
Step4:When boiling syrup, whisk material C to the wet and dry protein foam. Add the cooked syrup, beat while adding. Beat until dry to a fine and bright protein paste.
Step5:Mix the almond paste with the albumen paste. Use a scraper to scrape until it is in the shape of a bright ribbon
Step6:Put the batter into a decorative bag with a 1-cm round mouth. Extrude the batter on a baking pan with a diameter of about 3 cm
Step7:Lift the baking tray and drop it twice. Make the batter smooth. Let it dry for about half an hour, and the surface will be slightly skinned.
Step8:Preheat the oven at 170 degrees. Bake for about 15 minutes (adjust according to your own oven).
Step9:Out of the oven to cool.
Step10:In the same way, bake other colors you like.
Step11:Squeeze in the stuffing.
Step12:Cover the other one.
Step13:Finished product.
Step14:It's best to refrigerate the finished product in a sealed box for one night.
Step15:Make a cup of flower tea. Chew a phyllocaron. It's sweet.
Cooking tips:1. The protein should be stored in the refrigerator for 12 nights. It is more stable to distribute some water. Adding some protein powder also plays a stabilizing role. 2. Color, it's better to use imported concentrated color powder. Just stick a little bit with toothpick. The color is pure. 3. The time of drying the skin with toner is shorter than that with pigment. If the surface is slightly skinned, it can be put into the oven. There are skills in making delicious dishes.
