Chinese Food
Colorful macaron
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Macarone, also known as macarone, is a kind of French dessert made of protein, almond powder, white sugar and icing, and mixed with fruit jam or cream. Rich taste, crisp outside and soft inside, colorful appearance, delicate and small. There is also a very romantic name - the girl's bust. Today's colorful macarone is made from the mancrtf32k oven of Changdi baking. It's the first time to bake macarone with this oven. The precise temperature of Changdi oven makes me feel very relieved. It's easy to bake the perfect macarone. -
Cooking ingredients
Cooking Steps
Step1:First, weigh 35 grams of almond powder and 35 grams of sugar powder, then sift them.
Step2:33 grams of protein is separated into a bowl without water or oil.
Step3:Beat the egg whites with a beater. Make a fish bubble and add a third of 25 grams of sugar.
Step4:Add the second fine sugar to the white and thick protein.
Step5:When there is an obvious pattern, I will add the third fine sugar when the hard foaming is about to occur. At this time, it is not in the hard foaming state.
Step6:When the protein is hard foaming, it is fine, smooth and elastic. In this state, you can make macarone protein cream.
Step7:Take half of the protein cream and put it into the sifted powder. Mix it well by turning and pressing. It's very rough at this time. It's OK to continue.
Step8:Pour it back into the remaining bowl of protein cream. Continue to mix it with the method of mixing. Pay attention not to mix too much. Excessive protein will defoaming.
Step9:The batter falls in a ribbon.
Step10:The flower mounting bag is installed with the flower mounting mouth. The color pigments are drawn into the flower mounting bag with toothpicks in a strip shape, and then the batter is installed into the flower mounting bag.
Step11:Extrude the circle vertically.
Step12:Tap the bottom of the baking tray to vibrate bubbles after squeezing. If some bubbles cannot vibrate, use a toothpick to prick them.
Step13:Then dry the skin. I use the mancrtf32k oven fan mode of changdibao. Only turn on the fire for 50 degrees. Put the baking tray on the second layer for 20 minutes.
Step14:Skin drying can't be measured by time. It depends on the state. The skin must be dried until there is a strong film on the surface of the skin touched by fingers. If you press down, you can feel that the hard skin is soft. French makaron is the key to dry the skin. It must be firm and in place.
Step15:Put the dried macarone into the middle and lower layers of the preheated oven. Heat it for 140 degrees, heat it for 130 degrees. Bake it for 15 minutes.
Step16:About six minutes.
Step17:When the roasted macarone comes out of the oven, don't hurry to uncover it. Wait until it's cool enough. The ready to eat cheese I use. Just smooth the cheese with the eggbeater. Sour cheese is perfect for macarone filling. Neutralized macarone's sweet and greasy feeling.
Step18:Changdibao mancrtf32k oven is perfect.
Step19:Moderate baking temperature. No hollows.
Cooking tips:1. To bake macarone, you need to adjust it according to the temperature of your oven. The temperature is too high. Too low is the reason why makaron is hollow or not skirt. 2. The protein must be hard foaming, smooth, delicate and elastic. 3. If you can't judge whether macarone is roasted. If macarone's skirt rises to the maximum point, it will fall back. After the skirt falls back, it should be roasted for another 2 minutes. If you press it with your hand, if there is hardness at the bottom, it will be cooked. There are skills in making delicious dishes.
