Chinese Food
French makaron
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Since learning how to make macarone, my son is very excited every time he hears about it. The children love it very much. It's sweet and tastes rich. They want it at a glance. Hope to get master's instruction ~ wechat vickydanlan
Cooking ingredients
Cooking Steps
Step1:Prepare the materials first. Mix and sift the almond powder and sugar powder first. Pay attention to that there must be no water or oil in the egg basin. Pigment is not needed. It doesn't affect the taste. It's mainly good-looking color.
Step2:Beat the egg white until it is thick. Add a third of the sugar and continue beating (high speed beating
Step3:The second sugar is added when the texture is fine. The third sugar is added when the texture is mad
Step4:Beat it to half chicken tail shape. Change the speed to 1:1.5. Beat up the bubbles.
Step5:Use toothpick to take a small amount of pigment. It can be added in several times. It's better if you like it
Step6:Mix. I made pin
Step7:Take a third of the protein and add it to the sifted powder. Stir it into a batter (mix it for the first time. If it's too dry, add a little protein. There can't be any granules. It will affect the batter squeezing later
Step8:It's like this after mixing. It's not dry or wet
Step9:Add another third of the egg white. This time, mix gently from the bottom
Step10:After the third mixing, the batter can float like a ribbon (look at the batter carefully, there are particles in the batter, so there is an unformed one when it is squeezed later). Sometimes it has something to do with the material. For example, the almond powder is damped.
Step11:Mount the mounting bag. Don't finish it all at once. Too much force is not good (the mounting group is small round hole. I use sn7064
Step12:1. Squeeze into 3cm round batter. Say it. The mounting mouth must be stable when squeezing. The mounting mouth can't move. Otherwise, it will be in the shape of shit. 2. After squeezing, close it quickly. If there is a small hook, use your fingers to smooth it. 3. Put wet towel on the table. Shake the plate. Shake off the bubbles. The surface is smoother. 4. Dry the skin. This step is very important for French makaron. Place in a ventilated place. Air dry for 30 minutes. Touch gently without touching hands. Form a shell. If there is no shell, the skirt will not come out when baking. If it is well dried, the shell will break when baking. Don't take too long. It will lead to protein defoaming.
Step13:Preheat the oven 140 degrees. Put it in the middle layer. Heat it up and down 140 degrees. 1620 minutes. Pay attention to observing the skirt. The skirt will shrink a little after it starts to rise. If it's too thick, you should lower the temperature a little. (judge whether it's baked. Open the oven in the middle of the way. Gently screw the upper shell with your hand. It's baked if it doesn't move. Take it out to cool it and then take it up. Otherwise, it will stick. I
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Cooking tips:Pay attention. Use a spatula to scrape off the egg white splashed on the wall of the basin and beat it together. Otherwise, some of it will not hit. About the temperature. Generally in the 68th minute skirt. We adjust the temperature according to the temper of our own oven. Like skirt thick 140 degrees. Like thin a little lower. Air the skin evenly. If the wind blows to one side, turn the baking pan in the middle. The air is not enough. It will break when baking. There are skills in making delicious dishes.
