Chinese Food
Macarone of barley
(96389 views)
In the impression of many people, it seems that macarone is a kind of French pastry. It is considered that macarone is a French dessert. But in fact, macarone is an absolute Italian dessert. Macaron is a kind of French biscuit made of protein, sugar powder, almond powder and sugar. About the origin of macaron - Legend 1 - in the early days, some vegetarians made protein almond cakes baked with egg white and almond powder instead of meat. This is the prototype of macaron. Today macaron's English macaron comes from the Italian macarone, which means delicate dough. During the French Revolution, Catholicism was suppressed by the revolutionaries. The clergy were in poor condition. Nuns secretly sold their marzipan for their livelihood, and gradually spread the marzipan to France. Legend 2 - it is said that in the middle of the 16th century, Catherine medic, a nobleman of Florence, was homesick when he married King Henry II of France
Cooking ingredients
Cooking Steps
Step1:First, sift the almond powder and sugar powder. Break up the lumped almond powder.
Step2:The egg white in material a is poured into the mixture of almond powder and sugar powder.
Step3:Use a scraper to gently disperse and then mix evenly. It will be easier to mix. It is not easy to hurt your wrist.
Step4:Add sugar into the egg white of material C and beat it to hard foaming at high speed. There is a small sharp corner. Be careful not to beat it.
Step5:B. boil the water and sugar to 118 degrees. Slowly pour them into the beaten egg white. Avoid beating the egg head. In the process of pouring sugar water, the eggbeater continues to beat at high speed
Step6:Whisk the cream quickly until it has clear lines. It doesn't look like a sharp beak.
Step7:Take one third of the beaten protein cream and mix it with the mixed almond paste. Make sure to mix it thoroughly.
Step8:After mixing, take one third of the egg white cream and almond paste and mix them. This time, mix them thoroughly, but use a little less force.
Step9:Continue to mix the remaining protein cream and almond paste. Use the turning method. This method is very common in fact. The purpose is not to defoamer it. Wait until the batter becomes like a ribbon. At this time, you should stop mixing immediately. Otherwise, it will soon defoaming.
Step10:Put the mixed almond paste into the decoration bag with a round decoration mouth. Squeeze out rings of the same size on the oilcloth. Barley tells you a secret. When you squeeze, the flower mounting bag should be vertical and not crooked. It's OK to gently support the flower mouth with your left hand. Make sure you use it evenly. You can squeeze out the beautiful macarone if you practice several times more.
Step11:Put the dried macarone in the preheated oven. 160 degrees. Bake for 18 minutes. Then wait for her transformation. About 10 hours. The beautiful lace edge came out from the bottom. Don't go away at this time. Let's enjoy her charm quietly.
Step12:Dingdong our macarone shell is good. The most urgent thing to take out is to have a look. Macarone should have a beautiful lace skirt. Of course, it's OK whether it's a miniskirt or a trumpet skirt. As long as we like it. There should be delicate tissue. It will not taste goo
Step13:
Step14:
Cooking tips:Macarone can't be in a hurry after filling. At this time, the shell and filling are completely separated. The shell and filling must be sealed and refrigerated for 2472 hours before you can enjoy them. Then you can fully feel the crispness of the shell, the softness of the filling and the unique taste of the mixture. In this way, macarone with rich almond aroma can really be called Hermes and girl's breast. With a pot of good Ceylon black tea. About three or five friends sit together and taste the pony. Have a good afternoon tea together. There are skills in making delicious dishes.
