Chinese Food
The success rate of detailed explanation is very high -- strawberry macarone
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Makaron, who has abused thousands of baking lovers, is not difficult at all
Cooking ingredients
Cooking Steps
Step1:Almond powder and sugar powder are mixed and sifted. After sifting, they are very delicate and have no particles.
Step2:Add lemon juice to the egg white (for removing fishy smell and stabilizing the egg white). Add sugar in three times. Beat until stiff. When you mention beater, the peak of beater is short, straight and small. It should not be bent. The right protein to send should be inverted button basin. The protein is also motionless. It will not turn out. Tilt the bowl. There is no sign of protein flowing.
Step3:Add some color paste and beat evenly.
Step4:The egg white is mixed with almond powder and sugar powder in three times. The first and second time are as shown in GIF. Press and mix evenly.
Step5:Add the egg white for the third time. Mix it evenly. (the third time can't be pressed and mixed, otherwise the batter will become thin easily.
Step6:Mix the batter and let it fall down in a ribbon shape as shown in GIF.
Step7:Put the paste into the mounting bag with the mounting mouth set. The left hand is vertical and the mounting bag is fixed. The right hand evenly extrudes the paste. I use a high-temperature oilcloth. There is a paper with the size of macarone under it. Squeeze it and take it away
Step8:Put the high-temperature oilcloth of makalon on the baking tray. Dry the skin at room temperature (about 30-40 minutes, depending on the specific situation). If the weather is too hot, it is recommended to dry the skin in the air conditioning room. Touch the surface of macarone gently with your hand. If the paste is not sticky, dry the skin.
Step9:It can be roasted in the upper and lower temperature control oven (high success rate) - preheat the oven and heat it up to 175 degrees. Put macarone in the oven first. Bake it up to 175 degrees and bake for 5 minutes to bake out the skirt. Turn off the heat again. Bake at 170 ℃ for 12 minutes until macarone is done. The oven can't be heated up and down - preheat the oven to 160 degrees. Bake for 12-15 minutes. Makaron appears skirt. Take out the roasted macarone and cool it.
Step10:Cream and dark chocolate are mixed and heated in water until dark chocolate is completely blended. Mix them evenly until smooth. Make ganache.
Step11:Put ganeshi in the flower mounting bag with the flower mounting mouth installed. Squeeze a circle on makaron.
Step12:Put some strawberry jam in ganache. (if you don't like jam, you can put Ganache directly.
Step13:Just cover it with another piece of macarone. Then put it in the refrigerator and seal it for cold storag
Cooking tips:Here is a summary of the common problems in makaron production. What is the difference between q-french makaron and Italian makaron? A-two different ways of making. French makaron is relatively simple to operate, but the product is unstable and easy to hollow. Italian macarone procedure is more complicated. But the protein cream will be more stable. The production success rate is relatively high. Can q-macarone reduce sugar? A-macarone is a dessert with high sweetness. It is easy to fail to reduce sugar at will. It is recommended to use a relatively sour and bitter stuffing to neutralize the sweetness of macarone. Why does q-macarone use egg white that has been kept for a long time? A - try to reduce moisture and increase the elasticity of the egg white. If you don't use this step, you may make a batter that is too wet. So please weigh the egg white in advance and keep it in the refrigerator for several hours. Q-must the almond powder be sifted? A-almond powder is easy to agglomerate after sieving. Makaron is easy to be rough. If you feel
