Makaron(shao nv su xiong ma ka long )

Makaron

Introduction:

"A bite, crisp but dense, wonderful taste in the taste buds gently slowly bloom, accompanied by a happy taste to the heart... Makaron's practice is not difficult, the material is only almond powder, sugar powder, protein, pigment so simple, but it is a little difficult to succeed, makaron's classic symbol - bulging skirt is the key to success! Now let's see how we can bake macarons with wonderful skirt

Production steps:

Step 1: mix the almond powder and sugar powder, put them into the food processor and grind them for 1 minute.

Step 2: sift the mixture of almond powder and sugar powder. (if it's not easy to sift, you can use the spoon back to crush the mixed powder)

Step 3: beat the protein at low speed until it is bubbly, add 40g sugar in several times, and beat it at medium speed.

Step 4: beat until the egg head protein is inverted triangular and hard foaming.

Step 5: pour the sifted mixture into the whipped protein.

Step 6: lift up the mixture until smooth and smooth.

Step 7: divide the batter into several parts, add different pigments, and continue to stir until the color is uniform.

Step 8: put the batter into the flower mounting bag, and squeeze the round batter on the paved macarone silicone pad.

Step 9: the batter will spread out automatically and the peak will fall back.

Step 10: dry in a well ventilated place for 30 minutes to form a non stick skin.

Step 11: preheat the oven to 160 degrees, bake in the middle layer for 5 minutes until the skirt appears, adjust the temperature to 120 degrees and bake for 15 minutes; take out and demould after cooling.

Step 12: mix cold water, cornstarch and egg, beat with egg until the egg is liquid

Step 13: pour the sugar and milk into the pan and heat over low heat until the sugar is completely melted.

Step 14: add the egg liquid and continue to heat over low heat. (keep stirring while heating to avoid sticking to the bottom)

The fifteenth step: until the formation of thick paste, turn off the fire; successively add butter, vanilla flavor stirring evenly.

Step 16: cool and put it into the flower mounting bag, squeeze a proper amount of vanilla stuffing on a small round cake, and then stick another small round cake.

Materials required:

Almond powder: 60g

Sugar powder: 70g

Egg white: 50g

Sugar: 40g

Strawberry powder: 5g

Mango powder: 5g

Cocoa powder: 5g

Matcha powder: 5g

Fine granulated sugar: 50g

Milk: 35ml

Cold water: 15ml

Corn starch: 5g

Egg: 1

Butter: 10g

Vanilla flavor: 2 drops

Note: 1, whether you are grinding or directly buy almond powder particles will not be very delicate, when using almond powder and sugar powder mixed and then grinding, can avoid almond powder into sauce, and get fine almond powder and sugar powder mixture. Only the powder particles are fine enough, the appearance of macarone will show delicate luster. 2. Sugar powder must be 100% pure sugar powder, not moisture-proof sugar powder mixed with corn starch. Children's shoes that can't buy pure sugar powder can be grinded with fine granulated sugar. 3. After the batter is mixed, different colors of pigment can be added according to personal preference, if not, it is primary color. 4. The surface of macarons should be dry to such an extent that the circumference will not deform even if touched lightly by hand. 5. The best way to make makaron is to use silica gel pad. Because the silicone pad has slow heat conduction, it can prevent the bottom from setting too early, and it is easy to appear skirt. If there is no silicone pad, is it impossible to make makaron? In fact, it can also be done, but it is recommended to put an empty baking tray under the baking tray to isolate part of the heat at the bottom. 6. Macarons are very rich in fillings. You can use all kinds of fillings you like, but you can't use fillings that are too wet or too fluid. 7. For those who prefer to reduce the amount of sugar in making pastry, please note that when making macaroni, don't reduce the amount of sugar at will, otherwise it will be difficult to succeed.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Shao Nv Su Xiong Ma Ka Long