Chinese Food
French pony
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The moral of macarone is - I'm willing to laugh at you with all my strength. It is said that Catherine Medici, a nobleman of Florence, was homesick when she married King Henry II of France in the middle of the 16th century. So the pastry master made macarone to win her favor. I didn't expect that this wonderful dessert not only won her favor, but also became the only choice of afternoon tea for the elite in Paris for a hundred years. It is said that those who can't make macarone in France can't be called real dessert masters.
Cooking ingredients
Cooking Steps
Step1:The ingredients are ready. Weigh accurately to gram. I didn't use the aged egg white. It's fresh. The sugar powder is polished by the white sugar feeding machine. The almond powder is the special almond powder for macaroni. It doesn't need to be screened.
Step2:Mix 40 grams of almond powder and 40 grams of sugar powder. Put them into the blender and grind them together. This will make them finer. Be careful not to let the almond powder grind out the oil. Put in the concentrated color powder and mix well. The color powder is imported edible grade water-soluble. It will show its original color when encountering liquid.
Step3:Mix 34 grams of sugar powder and 1 gram of protein powder in the egg white. It will be used to beat the egg white later.
Step4:Beat the egg whites to the rough state with the beater. Add a third of the mixed sugar powder. Then continue to beat.
Step5:Add sugar powder in three times. Beat until the egg whites are dry and foamy. Lift the egg beater. The egg whites can pull out an upright sharp corner.
Step6:Pour the mixture of almond powder and sugar powder into the beaten protein.
Step7:Turn the rubber scraper upward from the bottom to make the powder and protein mix evenly until the consistency of the protein paste reaches the level as shown in the figure - after lifting the scraper, the almond protein paste appears as a ribbon and falls down.
Step8:Put the almond paste into the flower mounting bag. I use a small round hole flower mounting mouth.
Step9:Extrude a round batter with a diameter of about 3.5cm on the silica gel pad. After the batter is squeezed, tap the bottom of the baking tray with your hand. If there is any bubble, use a toothpick to break it. Put it in the ventilated place. Let it air dry for half an hour naturally until the surface feels non sticky. And a soft shell is formed. It's time to put it in the oven.
Step10:Preheat the oven beforehand. Bake the middle layer at 150 ℃ for about 15 minutes. About 5 minutes, get up the skirt. When it's time to take it out. When it's cold, use a small shovel to shovel off macarone one by one.
Step11:To make stuffing. I like almond stuffing very much. Put 50 grams of crushed almond paste and 50 grams of softened butter into the basin. Drop a few drops of vanilla essence.
Step12:Beat evenly with electric egg beate
Step13:Put the almond stuffing into the flower mounting bag. Take a piece of macarone and squeeze it with almond cream. Cover the other piece.
Step14:The prepared macarone is put into the sealed box and refrigerated for one night. At this time, macarone absorbs the humidity of the inner filling, the inner filling and the pi
Step15:
Cooking tips:Macarone is a very dry almond cake when it's just baked. It really needs filling and then it's put in the fridge overnight. Only when it's soft and glutinous and delicious, can macarone taste good. The main reason is that the filling must be good. It needs to match with the crust. When eating macarone, you must match it with black tea or coffee. In this way, you can taste its delicious dishes and have skills.
