Chinese Food
Jingui macaron
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I've always loved osmanthus. I used a osmanthus yogurt cheese mousse cake to participate in the preliminary baking competition. I didn't expect that the theme of the rematch was warm autumn . I suddenly thought of osmanthus, warm golden yellow, small flowers and sweet taste. It's the most comfortable scenery line in autumn. Continue to make it macaroni, and match it with my favorite Dianhong. Such a work will become The sweet scented osmanthus black tea-
Cooking ingredients
Cooking Steps
Step1:Put almond powder, sugar powder and dried osmanthus together and finely beat the
Step2:Sift the powder. Remove the particles that are not fine enough for us
Step3:Prepare a piece of oiled paper. Draw a circle of suitable size (I use about 3cm
Step4:Put one side of the picture down on the baking tra
Step5:Add some yellow pigment to the egg whit
Step6:Beat the egg white. Add the young sugar three time
Step7:Stop the dry foaming of egg whit
Step8:Add the almond powder into the protein cream in three times and mix evenl
Step9:It's too thick. I can't. continue to use the cutting and mixing method
Step10:Until I lift the scraper. The batter drips like a ribbon
Step11:Pour the batter into the prepared decoration bag (the decoration mouth is round
Step12:Extrude the batter at a full and uniform speed according to the drawn circle. After extruding, drop the baking tray and shake out big bubbles
Step13:Use toothpick to pick out big bubbles, and use small circle to repair the surfac
Step14:After repairing, put the cool skin in the ventilation area until it doesn't stick when touching with finger
Step15:Preheat the oven at 150 ℃. Bake for 15 minutes (don't leave the oven for the next two minutes to observe the coloring carefully. Make sure whether the baking time needs to be adjusted). Lift the oil paper immediately after it is out of the oven. Put it on the cooling rack to cool (don't peel it if it's not cold enough
Step16:Take a small milk pot and pour in 100g light cream. Add 8g Dianhong and 10g young suga
Step17:Heat it slowly with a small fire. When it's about to open, leave the lid and simmer for 10 minutes. Heat it again and then leave it on the fire
Step18:Press the tea with a spoon. Let the taste of tea release furthe
Step19:Filter out the tea leave
Step20:Mix the egg yolk and corn starch (forget to take photos at this step). Wash the filtered milk tea solution into the mixture of corn starch and egg yolk. Pour it back into the milk pot and continue to heat it (make sure to use a small fire) and keep stirring with a scraper to prevent the bottom from sticking
Step21:Leave the fire in such a state. Put it in the flower mounting bag and refrigerate it for standb
Step22:Peel off the cooled crust. The bottom is beautiful and does not stic
Step23:Put a small piece of dark chocolate into a flower mounting bag, knot it in a hot water bowl, and melt it. Wait for qiaoke to peel off the cooled crust. Take out the beautiful and non binding melting crust at the bottom. Knead it by hand until it melts completely. Cut a small mouth to decorate the crust
Step24:A few mor
Step25:
Cooking tips:The finished macarone is refrigerated in a sealed box for 12 hours. The taste is better after the moisture return. There are skills in making delicious dishes.
