Chinese Food
French makaron
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Makaron is too delicate. He has been cruelly abused. Until now, there is no guarantee that he will succeed every time.
Cooking ingredients
Cooking Steps
Step1:Materials are read
Step2:One of the keys - the powder has to be screened. I use the siftless fine almond powder. Mix it with sugar powder and cocoa powder or sift it. It's very important for lazy peopl
Step3:Beat the protein 3 times with sugar. Look at the state. The small sharp corners are straight.
Step4:Add one-third of the protein powder. Cut and mix evenly. The action is light. The French style is difficult to do. So every step should be accurate and in place.
Step5:The first mixing state. The paste on the silica gel knife should be scraped off.
Step6:Add one-third of the powder. Turn over. Mix evenly. Picture status.
Step7:The final third of the powder mixed has a certain fluidity, but the thick one will not spread out. If it spreads out soon, it will be over mixed. Congratulations. It will be baked into a pancake.
Step8:Squeeze into the baking tray. This squeezing technique depends on my own practice. At present, my technique is not very good. No, because there is a lot of cold skin to talk abou
Step9:Bake for about 12 minutes. The skirt erupts in 3 minute
Step10:The skirt is stable for about 10 minutes. You can bake it for another 2 minutes. The skirt is beautiful
Step11:Take a look at the normal organization. It's a success
Step12:It's cool and full of stuffing. It's embellished. It's lovely
Cooking tips:Cold skin is the most important. Cold skin is the most important. It's important to say three times. Fuzhou is humid. It can only be cooled by an oven. The failure rate of macarone whose cold skin is not in place is 90%. At present, the type of oven I use is Heidegger 40L, which has been measured with a thermometer. It is quite accurate. You take my temperature as the reference standard. The oven is at least 100 degrees. The hot air is preheated for 10 minutes. The temperature is about 80 degrees. Put the squeezed macarone in it. The time is 20 minutes. The crusting is hard and hard. But it will be concave if pressed. It can push again... Too soft will burst the head. Too hard will skew the head. So we will consider it for ourselves. After cooling, turn the grill directly to 170 ° C and bake for 12 minutes. There are skills in making delicious dishes.
