Chinese Food
It's made for novices. It's a very low-cost French makaron. Science students bake
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Macarone, also known as macarone, is a kind of French dessert made of protein, almond powder, white sugar and icing, and mixed with fruit jam or cream. Rich taste, crisp outside and soft inside, colorful appearance, delicate and small. Macaron is a French word. The actual pronunciation is closer to macaron. Macarone is the result of transliteration using Spanish pronunciation. And the following study of this macarone. Strictly speaking, it's not what foreigners call macarone. So the name I call him meringue is more suitable. Malin sugar, which is often called proteoglycan. Here, the almond powder is replaced by flour. Because of the protein processing technology, it does not need to take time to dry the skin. The overall material cost and time cost are relatively economic. It is very suitable for novices to have a habit of makaron.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. This recipe doesn't use a lot of egg white. It's the weight of a 28x28 baking tray. So you need a cup to beat it here. If you beat an egg basin, you will not be able to beat up if you have too little egg white; the oven is on fire at 170 ℃ and the oven is on fire at 0
Step2:Sift the low gluten flour and sugar powder for use; if the almond powder is too coarse, mix it with sugar powder and grind it to a fine level with a blender. However, do not over grind it to produce oil
Step3:Here is a small detail to pay attention to. Because the measuring cup is used, only one egg beater can be used. In the case of one egg beater, the method of turning the egg beater is exquisite
Step4:If you use a single beater to beat eggs, you must pay attention to the direction of rotation. If you make a mistake, the protein will not be able to pass
Step5:If you turn the right direction, you can beat up the protein. Because the traction of beating the egg head will make the protein appear beautiful turbine pattern. If you turn the wrong direction, it will not produce this texture. The protein will also remain soft and prone all the time
Step6:Add the protein to the sugar A. use the electric egg beater to whisk it to the peak state at high speed
Step7:Like this
Step8:Then add the sugar B. use the electric egg beater to whisk to the hook state at high speed. The protein cream is metallic luster
Step9:Like this
Step10:Add the protein cream to the almond powder paste. Please do not add the protein cream more than 3 times, because too many times of mixing will make the final paste too thin. The baked product is not full and mellow. When mixing, please make a copy from the bottom and then turn it up and dow
Step11:Stir until the batter and cream look even, but do not over stir
Step12:Add a proper amount of pigment and mix it quickly and evenly
Step13:Put the batter into the decoration bag at one time. Don't put it in several times. In this way, the batter itself will keep defoaming in the air. So it's the best way to buy a large decoration bag
Step14:Squeeze the batter on the high-temperature oilcloth. There will be a small sharp corner standing up. You can use your hands to pat the bottom of the plate to let the sharp corner down. Because the solid batter is not easy to fall freely, but it is one of the key to bake a full finished produc
Step15:If the batter is too wet, it can be dried in a dry and ventilated place for about 10 minutes. It is similar to the state of having a layer of soft shell; put the squeezed macarone on i
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Cooking tips:In addition to the replacement of flour and almond powder, the formula can also replace the low gluten flour with - ① 28g peanut (beat into powder), ② 25g coconut (beat into powder), ③ 26G sesame (beat into powder), ④ 26G walnut (beat into powder). So as to make different flavors of macarone. There are skills in making delicious dishes.
