Chinese Food
Bicolor macaron
(100239 views)
Spring Festival means more reunion, happiness and sweetness . The family get together, talk about their hearts and chat with each other. Let the rush stop for a while. Let the busy mind relax for a while. And the dessert becomes the sweet embellishment of this moment. Today's two-color macarone is specially prepared for the new year's Eve. In order to set off the festive atmosphere of the new year, it is made into two colors of white and pink. It is very sweet and beautiful to watch. (this menu is the original of the author's Xinyan sign language 00. It is exclusively published on the bean and fruit food platform. Unauthorized reproduction is strictly prohibited. If there is any violation, legal responsibility shall be investigated.) -
Cooking ingredients
Cooking Steps
Step1:Sift the almond powder and sugar powder in material A. divide them into two equal parts. Add each part sixteen point five Gram egg white. Add a little more toner to one part. Use a scraper to mix evenly into TPT batter. One is the primary color and the other is pink.
Step2:The young granulated sugar and protein powder in material B are mixed evenly. Add in the protein three times. Beat until stiff.
Step3:Put material C into the milk pot. Start boiling the sugar water when you are beating the protein. Boil sugar water over medium low heat to 118 degrees. Turn off the heat.
Step4:Pour the syrup slowly along the edge of the basin. Beat the hard protein cream at high speed at the same time. The temperature is about 50 ℃.
Step5:Divide the egg white cream to hand temperature into two equal parts. Add one part to the original TPT batter. Gently stir until the scraper lifts the batter and falls down in a ribbon shape.
Step6:Add the other one to the pink TPT batter. Mix well.
Step7:Cover the flower mounting bag with a round hole flower mouth. Put the two-color paste into the flower mounting bag. Extrude the circle vertically on the oilcloth. After the batter is squeezed, tap the bottom of the baking tray with your hand. Shake out the bubbles in the batter. Use a toothpick to pick up the bubbles that cannot be shaken on the surface. Dry the skin for about half an hour until the surface feels non stick. Preheat the oven at 150-160 degrees in advance. Put the baking tray in the middle and lower layers. Bake for about 14 minutes.
Step8:It's time to take it out. When it's cool, peel off the macarone one by one.
Step9:Take a look. It's not hollow without coloring. The cake sample is better organized.
Step10:Make your favorite filling when the crust is cold. Here is Raspberry Cream Filling.
Step11:Put the cream stuffing into the mounting bag. Take a piece of macarone shell and squeeze it into the stuffing. Cover the other one.
Step12:Put the made macarone in a sealed box. Refrigerate it for 24 hours, and then enjoy it after the shell and filling are completely integrated. Serve it with a cup of tea or black coffee. Take a long time. Savor it with small bites. The delicious pony is not so sweet. The real pony will make people aftertaste again and again. The pony's skin is crispy after the tide, and its heart is soft. It is worthy of the reputation of & quot; girl's breast & quot.
Step13:Beautiful. I like it.
Step14:The round macarone is more suitable for reunion.
Cooking tips:1. Baking temperature and time need to run in with your own oven. 2. Stuffing is more important than macarone shell. It gives macarone soul. The quality of stuffing directly determines the quality of macarone. There are skills in making delicious dishes.
