Chinese Food
French makaron
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Macarons (also known as macarons, almond pancakes, etc.) are the most local cuisine in the Western French province of Vienne. It is a kind of French dessert made of protein, almond powder, white sugar and icing. Usually, there is fruit jam or cream between two biscuits. Its origin can be traced back to the protein almond cake of the 19th century. This kind of sweet food is made from a round flat bottom shell, coated with up regulating protein, and finally added with a hemispherical upper shell to form a round small dessert, showing a rich taste. This kind of dessert is also occasionally seen in northeast France. Macaron is a French pronunciation. Due to the different ways of pronunciation in different languages, it is pronounced in English in Taiwan. It is closer to makaron. But it has been separated from the French pronunciation. In fact, the French pronunciation is closer to makaron. Want to do it? Let's look down^
Cooking ingredients
Cooking Steps
Step1:Stir sugar and almond powder evenl
Step2:One tablespoon at a time. Add the almond powder mixture to the protein. Stir constantly to make a biscuit paste.
Step3:One tablespoon at a time. Add the almond powder mixture to the protein. Stir constantly to make a biscuit paste. 150 degree oven for 18-20 minutes.
Step4:Make a cream sandwich. Beat the cream until it is thick.
Step5:Squeeze the cream between the two biscuits. It's done.
Cooking tips:1. Macarone has a high failure rate and high cost, so I give you a small amount of formula to facilitate your practice. In fact, as long as we follow the steps. Every step is done in place. It's not difficult to bake out the skirt. 2. Macarone paste is very simple. It is a combination of almond powder, sugar and protein. Moreover, the sugar content is very high. Therefore, the viscosity of macarone paste is very large. After a short time in the ventilation place, the surface is easy to form a hard shell. When baking, the surface temperature will rise at the earliest time, and further heat setting will occur. The internal temperature will rise slowly. When the internal temperature rises and the paste begins to expand, the surface will already be set. Therefore, the batter can only expand towards the bottom, thus forming a layer of symbolic skirt at the bottom. That's why. In the early stage of baking macarone, higher temperature is needed. 3. Make macarone. Silicone pad is the best. Because of the slow heat conduction of silica gel pad, it can prevent the premature finalization of the bottom. Skirt is easy to appear
