Chinese Food
Coco macarone (Italian)
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Macarons (also known as macarons, almond pancakes, girls' breasts) are the most local food in Viennese Province in the west of France. 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.
Cooking ingredients
Cooking Steps
Step1:Powder in mixing material
Step2:Add egg white and mix wel
Step3:Use special round scraper to press and mix finel
Step4:Add water to the young granulated sugar and cook it over low hea
Step5:After bubbling on the edge of the po
Step6:Turn to small fir
Step7:Now let the syrup boil and start to beat the protein
Step8:Hard foaming small sharp corne
Step9:At this time, it's about 100 ℃ to 118 ℃ to see syrup and then you can leave the fire
Step10:Whisk the protein at high speed and pour in the syrup slowl
Step11:Beat until the beater is lifted in the direction of 11:0
Step12:Take 1 / 3 protein cream and mix evenl
Step13:Take another 1 / 3 of the mixing force to be less than the first tim
Step14:Add the last protein cream twice and mix evenl
Step15:When the batter is in the shape of a ribbon, you don't need to add the rest. If it's very thick, you can add a little protein cream, you don't need to add it
Step16:Put in the mounting bag, spread the tarpaulin on the silicone pad, and vertically squeeze the same size circl
Step17:Move it into the baking tray, shake it twice, pick out bubbles with toothpicks and draw circles to restore the crack
Step18:Evenly blow with cold air at 40cm or dry the skin in the oven at 50c fermentation stage for 22 minute
Step19:Touch the center without touching i
Step20:155 / 1601415min built-in thermometer actual measurement 16
Step21:After baking, place the air rack to cool and make it righ
Step22:Put the cream in the pot and boil until it bubbles and melts into chocolate. Add 3G butter and mix well. Wait for the cool semi-solid to squeeze on the inner shell of macarone
Step23:After three days of cold storag
Step24:o
Step25:o
Step26:o
Step27:Clamp u
Cooking tips:1. The recipe comes from my good friend lemon grass. Learn from barley teacher and Benge. 2. The oven is Hayes' C40 temperature time. 3. The mixing method is gentle. It's not easy to operate. 4. The newly made macarone should be sealed and stored for 24 hours. It's the best taste appreciation period. It can be frozen for seven days and put for one month. 5. This recipe can be used for 12 macarones. 6. It's Suncity This is my fifth time to make macarone. It's not as hard to refuel as I thought. I have skills in making delicious dishes.
