Chinese Food
Mage makaron
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This is the sixth macaron For the first time, the horse was completely defeated. The pony was spread like a group of pancakes; for the second time, it was also defeated. The pony collapsed without skirt; for the third time, it was defeated by arrow. The pony did not collapse. But they were a group of men ～ without skirt; for the fourth time, it was half successful. The pony did not collapse with skirt. It was a hamburger horse. But one third of the pony's skirt was worn askew; for the fifth time, it did not use the macaroni mat. It was crowded -
Cooking ingredients
Cooking Steps
Step1:Prepare all materials. The bowl of egg white should be free of oil and water. 7 macarons with a diameter of 4.5cm can be made in this amount, that is, 14 macarons.
Step2:Almond powder + bamboo charcoal powder + 45g sugar powder are mixed and screened twice. Although it's said that it's troublesome to sift, for the sake of the smooth appearance of the pony, the very thin almond powder should also pass Beat the egg white into thick foam. Add 15g sugar powder twice to beat until it is hard to foam. That is to say, beat the egg head and lift the sharp corner.
Step3:Mix the sifted almond powder mixture into the beaten protein in three parts. Each time, it is mixed up and down gently. Do not make a circle to avoid defoaming too fast. Finally, the batter should be mixed until it is glossy. When the scraper lifts the batter, it can slowly fall down in a continuous band. (this state is the best state for makaron. If the batter is too thick, the makaron will be too thick and there will be a sharp corner on the surface. Too thin batter means too much defoaming. The baked macarone is too flat.)
Step4:Put the batter into the decoration bag. Use a round flower mouth of 0.6cm. During extrusion, make sure that there is enough space between each dough to prevent the dough from sticking after spreading. After squeezing, gently shake the baking tray for a few times to shake out the big bubbles. The bubbles that can't be shaken shall be punctured with toothpick immediately. If there are no bubbles, there will be holes in the surface of the roasted macarone. Air dry naturally until hands are not touched. The time depends on the air humidity at that time. Half an hour to two hours are possible. Bake if it doesn't air dry. It will collapse after baking Preheat the oven to 140 ℃. Change the temperature of the upper layer to 160 ℃ and the lower layer to 120 ℃. Bake in the middle layer hot air mode for 18min. Separate the lower layer with the baking tray to increase the temperature difference between the upper layer and the lower layer. (make sure there is a large temperature difference between the upper and lower layers before you can bake the skirt. Normal mode without hot air mode is OK.) Bake until the skirt is stable. When about 14 minutes, pull out the lower baking tray and bake for 4 minutes. (the specific temperature time depends on the personal oven. It can be roasted until it is hard around. Too long roasting will affect the taste of macarone.)
Step5:You can use the baking time to make stuffing. Mix cream and yolk. Heat over low heat until thick. Cool and set aside.
Step6:Beat the butter softened in advance until smooth; add the cooled egg yolk paste into the butter until fluffy and smooth; add 15g lemon juice and mix well; add vanilla essence, rum and honey and mix well until smooth
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Cooking tips:Defeat is the mother of success. There are skills in making delicious dishes.
