Chinese Food
Macaron
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Tried three versions of macarone. Failed twice. Only this recipe can succeed without complicated skills. The first failure. Put in a thermometer to boil syrup. When the specified temperature is reached and the protein is poured in, the syrup quickly crystallizes and agglomerates. The second time I used Jun's prescription. I added 2G more hand shake protein. As a result, the batter was too thin. Makaron did not form. This version of macarone doesn't have many skills. The steps are simple. Compared with some complicated cakes, this version is the basic baking. Macarone is very demanding on the consistency and temperature of the batter. These two points are very difficult to describe in words (the amount of protein in the formula should be accurate). Especially the temperature of the oven. It doesn't take long to bake. It's always right to stare. This time, I made tiramisu. A lot of protein was added. So I tried to make macarone. I didn't expect makaron to be so delicious. It likes sour and thick Greek yoghurt. It's very well matched with macarone. It reduces macarone's
Cooking ingredients
Cooking Steps
Step1:First, put 45g of sugar into the blender to make powder (macarone's sugar powder must be pure sugar powder. The commercial sugar powder is mixed with corn starch). Then add 50g of almond powder to make fine powder together (the almond powder I bought from Kela farm is not very fine).
Step2:Almond powder will give out oil. It's a little lumpy. Sift the powder mixed with sugar powder and almond powder. Put it aside.
Step3:Add 38g white sugar to 38g protein in two times. Add a drop of pigment in the middle of the process. Whisk until it is hard to foam (that is, it will not drop if buckled upside down. When lifting the eggbeater, there will be an upright sharp corner).
Step4:Add the almond powder in three times. Stir well. At first, the batter will be a little dry. When the sugar powder dissolves, the batter mixed by lifting the scraper will become a strip and drip.
Step5:Pour the batter into the decoration bag. Squeeze it on the oilpaper. Let it dry for half an hour to an hour. Wait until the surface of makaron is touched and there is no paste on the hands. (be patient during this process. Note that there will be bubbles on the surface of macarone when the batter is too thin.)
Step6:After forming a layer of sugar film on the surface, put it into the oven. Heat it up and down for 150 ℃ and the middle layer for 1220 minutes (different ovens are different. When makaron has fragrance, keep an eye on it all the time. It means it's almost baked). About six minutes. My makaron appears at the hem.
Step7:When it's out of the oven, it's crispy. Fill in the sinkage with macarone. Macarone itself is very sweet. I use self-made yogurt and gauze filter for 24 hours to get dry Greek yogurt. Take the driest part for the filling.
Step8:Fill in the little horse with the entrapment (the specific steps of entrapment are shown in my previous recipe Greek yoghurt). The homemade yogurt cheese doesn't put anything. It's sour to eat alone, but it's good with macarone.
Step9:Take a picture. Take a picture. Makaron's process is not complicated at all. Only the consistency of the batter and the baking temperature are very particular.
Step10:After that, I can't wait to taste it. The sweet macarone goes with the thick homemade yogurt cheese. It's sweet and sour. It's really delicious.
Step11:The homemade macarone is amazing.
Step12:Not a drop of oil. But the almond powder makes macarone bite with the smell of grease.
Step13:Tried three versions of macarone. Failed twice. Only this formula is easy to succeed without complicated skills. Macarone can't be eaten. It's packed with fresh-keeping bag
Cooking tips:There are skills in making delicious dishes.
