Chinese Food
Macarone in flour
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Actually, I'm not making this macarone. The real macarone shell is made of almond powder. I only use low gluten flour. The price of almond flour is high. I haven't made macarone. You can practice it with flour first. It's not too bad. The following components can be made into more than 30.
Cooking ingredients
Cooking Steps
Step1:Sift the Monascus powder and flour twice.
Step2:Add sugar to the egg white in two or three times. Beat until it is medium dry and foamy. The picture shows a small hook state.
Step3:Sift a third of the flour mixture and the sugar powder into the beaten protein. Use the cutting and mixing method to fully mix.
Step4:Sift in the remaining powder, cut and mix, and then repeat the pressing and mixing technique five times.
Step5:The batter is ribbon like.
Step6:Put the batter in the decoration bag. Cut a small hole.
Step7:Extrude the circle vertically on the makaron pad. After extruding, shake the air bubble vertically downward from the place more than 10 cm away from the table top.
Step8:Dry the skin in a dry and ventilated place for about 50 minutes. Touch the skin to make it non stick. There is a layer of soft shell.
Step9:Put in the oven preheated 150 degrees in advance. Bake for 18 minutes.
Step10:A few minutes later.
Step11:Take it out and cool it after bakin
Step12:Just add the stuffing you like.
Step13:Achievement char
Cooking tips:1. The best way to make macarone is to choose dry and windy weather. It takes less than an hour to dry the skin. 2. If you don't have sugar powder, you can use a grinder to grind the fine sugar into powder. 3. Sieving can make the skin more delicate. 4. You can use oilcloth without macarone pad. But for novices, the batter squeezed out by macarone pad will be more regular. 5. Different ovens have different tempers. The temperature is only for reference. There are skills in making delicious dishes.
