Chinese Food
French sweet macarone
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Macarone is the goal of many baking enthusiasts. The skirt is a symbol of success. When making macarone at the beginning, there are always many frustrating problems such as cracking, coloring, no skirt, etc. but if you succeed, you will be very happy. So let's add oil together. Serving size - 10 rabbits + 9 eggs-
Cooking ingredients
Cooking Steps
Step1:Because the rabbit is not a symmetrical figure, a positive and negative shell should be prepared.
Step2:Mix the icing and the almond powder. Beat with the blender (blender) for about 30 seconds until it is even.
Step3:Beat the protein until it has a fine bubble. Add the sugar three times.
Step4:Beat until hard foaming (can be hard and soft). Lift the beater at a right angle. The end is slightly bent.
Step5:Sift the almond frosting into the protein in three times. Stir it up and down evenly. (protein needs proper defoaming
Step6:Stir until it's ribbon like. Divide into four parts - one large (white), two medium (yellow, blue) and one mini (pink).
Step7:A large portion of batter is put into the decoration bag. The middle portion is respectively added with blue and yellow color powder. Stir evenly and put into the decoration bag.
Step8:The mini batter needs a very small portion. About two tablespoons. Add pink toner, mix well and put it into a mounting bag.
Step9:Four different colors of batter.
Step10:Put a piece of oiled paper on the pattern.
Step11:Vertical mounting bag. Extrude oval head.
Step12:Then the ears.
Step13:Then the body.
Step14:And hands and feet and tail.
Step15:Then on the ears. Squeeze the pink batter.
Step16:The yellow and blue batters are squeezed into egg shapes.
Step17:Then let the batter dry until it's slightly hard. It took me 45 hours. (the temperature of the day is 26 degrees. The humidity is 77%) according to the climate and time of different places. (when the skin is dried, it will rebound if you press it lightly with your fingers. It's ok if it's not sticky
Step18:Then preheat the oven to 125 degrees. Bake the middle and lower layers for 1215 minutes. Adjust according to the size of makaron. Scoop it up after cooling. Add the stuffing. Put it in the fridge and refrigerate it for more delicious.
Cooking tips:1. The frosting and the almond powder must be well blended. Otherwise, they will be in the shape of a grain when they are stirred. But don't use the blender for too long. Otherwise, the oil will come out. 2. When the protein and almond powder are stirred, there should be proper defoaming. Otherwise, the paste will crack if its expansion force is too high. 3. The time to dry the batter should be well controlled. If it is not dry enough, it will lead to cracking. If it is too dry, it will form a thick skin. The skirt will go in. 4. I use an oven that can't be adjusted separately. So it's not necessary to master a good temperature so that macarone will not be colored at the same time. 125 degrees is not necessary. You need to adjust according to your own oven. 5. When squeezing macarone rabbit batter, the thickness should be uniform. There are skills in making delicious dishes.
