Chinese Food
Makaron (French)
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After a long time of psychological construction, I finally made up my mind to start making macarone. Because macarone is required to be extremely strict no matter from baking materials, weighing grams to process. Among baking lovers, there are two things that are famous for their high failure rate. One is Qifeng cake. It is called Qifeng. Because beginners will be mad several times before mastering it. The other is macarone. If Qifeng is the roadblock of beginners, then macarone is the Waterloo of many advanced bakers. But when you are waiting in front of the oven, you suddenly see the moment when it appears skirt. The joy is not as good as making other desserts. Although the color is not so satisfactory. Macarone. English name is macarone. It originated in Italy. Its fame rose in France. It is also a dessert with story and connotation. It's really sweet, it's sweet, it's sweet
Cooking ingredients
Cooking Steps
Step1:Break 45g sugar and 50g almond powder with Blende
Step2:It looks like it's finished. The almond powder is a little oily and caked
Step3:Protein sent to dry foamin
Step4:Mix sugar and almond powder. Mix wel
Step5:Put in a flower mounting bag. Squeeze out round pancakes on a baking pa
Step6:Dry the skin. Until the surface forms a film. It's not touching the hands. I've dried it for about 1.5 hours
Step7:Preheat the oven in advance. Then 150 ℃ for 20 minutes. Skirt appears at about 78 minutes
Step8:Make chocolate stuffing. Heat with light cream, butter and black chocolate separated by wate
Step9:Heated to full mel
Step10:Cool off after makalon is out of the ove
Step11:Squeeze the stuffing on the back of macaron
Step12:Finished products. These were made in one afternoo
Step13:Almost the color. But it's delicious. Ha ha.
Cooking tips:There are skills in making delicious dishes.
