Chinese Food
French makaron
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A French small round cake. It is made of almond powder, sugar powder and protein. It has its own filling. It has rich taste, crispy outside and soft inside. -
Cooking ingredients
Cooking Steps
Step1:Material weighing.
Step2:Sugar and almond are sifted together.
Step3:Put the protein in the container. Drop two or three drops of lemon juice. Add sugar in three times to beat until it is hard to foam.
Step4:Add a small amount of pigment and beat evenly.
Step5:Add the sifted almond powder and sugar powder. Mix well. The batter is dripping. The batter should not be over stirred. It seems to be very dry as shown in the picture. There is also extrusion action in the mounting bag.
Step6:It is packed in a flower mounting bag with a round hole mouth. The bag mouth is compressed by exhaust gas. It is vertically squeezed into the baking plate with makaron pad. It is dried for about 1 hour (room temperature 28 degrees. Humidity 60% RH). It is not sticky to the touch. It has soft shell.
Step7:Put it in the middle and lower layers of the preheated oven. Heat up and down 170 degrees. Bake for 1518 minutes.
Step8:Bake for about 6 minutes, then turn up and down the heat to 140 degrees. Continue baking.
Step9:Take it out and cool it after baking, and then detach it from the mat.
Step10:Drop the lemon juice into the cream container and beat.
Step11:Spread on the cream. Press on the other one.
Step12:Finished product.
Cooking tips:1. Aging protein refers to protein covered with fresh-keeping film in advance. Use toothpick to poke several holes on the fresh-keeping film. Put it into refrigerator for at least 2 days. 2. The French method is not as stable as the Italian method in the process of sending protein. It is more stable to use aging protein plus lemon juice or white vinegar or protein powder. 3. Don't over mix the batter, or it will become thinner. 4. My oven 40L. Parameter setting is for reference only. There are skills in making delicious dishes.
