[tomato formula] French macarone's pink line: successful creation of macarone recipe-Chinese Food-best chinese food recipes-cooking food

[tomato formula] French macarone's pink line: successful creation of macarone

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Macarons are Italian desserts made of protein, almond powder, sugar and icing. They are usually filled with fruit jam or cream between the two biscuits. Their skin is crisp and the inside is soft. Macarone has an interesting alias - girl's breast. I would like to call it Princess macarone, because it's not easy for a baking lover to conquer it. Many eggplant noodles reflect that macarone is very good-looking. I tried to make it very early, but I never succeeded. I finally gave up... A little sad. But tomato believes that as long as I persist in finding out the problem, I can see the hope. Finally, the tomato family has worked out the formula of French macarone. It's easy to learn. Let's share it with eggplant noodles. -

Cooking ingredients

Cooking Steps

Step1:Put sugar powder and almond powder into grinding cup together. Grind together for 20 second

Step2:Sift the ground almond powder mixture into the egg beating bow

Step3:Add 20g protein to the mixtur

Step4:Mix the protein and almond powder evenl

Step5:The mixture is completely smooth after mixin

Step6:Add a little pigment to the almond paste. Mix well with the almond past

Step7:Whisk the albumen with granulated sugar until dry foamin

Step8:Add a third of the egg white cream to the almond paste. Stir evenly by turning it ove

Step9:Add another third. Stir quickly from top to bottom. Make the thick almond paste thin and smooth. Add the last third. Mix well. Then it's macarone past

Step10:Put macarone paste into the mounting bag. Use a circular mounting mouth with a diameter of 15px. Extrude the paste with a diameter of 2.575px

Step11:After squeezing, tap the bottom of the baking tray with your hand, shake out the bubbles, dry the skin, put it in the middle of the oven, preheat 150 ° and bake for 20 minutes

Cooking tips:1. The sugar powder mixed with almond powder should be ground into sugar powder with fine sugar. Do not directly use the sugar powder mixed with corn starch bought on the market. 2. Squeeze the macarone to dry. As long as the weighing materials are accurate and the mixing method is accurate, the macarone paste is neither thick nor thin. Put it in a ventilated place, and the skin will soon form. 3. Makaron has great requirements for oven temperature, humidity and temperature in the air when skinning. It's not a one-time success. If you're really interested, you can try several times more, sum up your experience and find out the makaron production method that suits you. 4. Because the temperature of each oven is not the same. The temperature and time used in the recipe are set according to the temperature of the oven I usually use. When you bake, you should find out the temper of your oven. There are skills in making delicious dishes.