French Macarons (fa shi ma ka long )

French Macarons

Introduction:

"I've failed many times, wasted a bag of sugar and many eggs. I've made French and Italian, experienced hard palm like biscuits, shriveled layer of sugar cakes and hollow crispy sugar cakes. Now I've finally run in with the oven. I feel that French is still simple and easy to operate, unlike Italian, which still uses boiling syrup. Maybe Italian can be smoother, but the taste is almost the same. How can you grasp these points It can also bake beautiful pony skin. It must be dried in the air. The ratio should not be out of balance. The stirring should not be excessive. The temper of the oven should be understood

Production steps:

Step 1: mix almond powder and sugar powder and sift three times

Step 2: whisk the protein with sugar powder until it foams

Step 3: pour the mixed TPT powder into the protein to stir

Step 4: stir until it falls into strips, and it will not disappear immediately after falling

Step 5: put in the mounting belt, extrude a circle about three meters in diameter, shake off the bubbles, and if there are bubbles on the surface, prick them with toothpick

Step 6: dry and bake. Put the upper layer of the oven at 165 degrees. Take out the skirt after about two minutes. Adjust the oven temperature to 120 degrees. Move the baking pan to the bottom and bake for 10 minutes,

Step 7: remove from the tarpaulin after cooling

Step 8: squeeze the stuffing and refrigerate for a night

Materials required:

Egg white: 32g

Powdered sugar (egg white): 32g

Almond powder: 40g

Matcha powder: 6 g

Powdered sugar: 46 G

Note: don't over stir, almond powder will come out of oil, stir about 15 ~ 20 times, almond powder I beat myself, and sugar 1:1 ratio with cooking machine stir 15 seconds, don't stir too long, otherwise it will become butter, almond powder can also be replaced by the same amount of low gluten powder, peanut powder, sesame powder, etc., this time added Matcha powder, taste good, air dry must be patient, I am Use the oven to bake at 50 ℃ and turn on the heat for 10 minutes. Adjust it directly to 165 ℃ and start the test. After baking, squeeze the stuffing and refrigerate it for one night. If you can't eat it, freeze it and eat it again when it's warm

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Fa Shi Ma Ka Long