Macaron(ma ka long lv zhan lv bai yong bu yan qi )

Macaron

Introduction:

"Fight macarone again! I had been defeated many times, but my daughter wanted to eat this. She said that you should eat what you failed, and you should eat what you failed. But I was so upset that I wanted to end up in failure. My daughter had to force me never to give up. After suffering, I finally got rid of my grandmother's breast and became a girl's breast. Ouye

Production steps:

Step 1: almond powder and sugar powder (use pure sugar powder instead of commercial sugar powder mixed with corn starch). You can mix the sugar with the food processor and beat it at high speed for 20 seconds to half a minute until it becomes a very fine powder. Rub the beaten almond sugar powder with your hands, and rub the lumps (I haven't sifted).

Step 2: pour the almond sugar powder into a bowl and pour in 20 grams of protein. Mix well with a scraper, and stir repeatedly to make the almond sugar powder and protein completely mixed. If there are granules, mix and press them repeatedly with a scraper until they are thoroughly smooth (the amount of protein is relatively small, it will be very dry at first, but it will become moist slowly after the sugar powder absorbs the protein and dissolves. Don't add more protein just because you feel very dry at first, remember. A fine almond paste. At this time, the almond paste is very thick.

Step 3: add a little pigment into the almond paste and mix well.

Step 4: take another clean bowl, pour in 30g protein and 20g sugar, beat with egg beater until it can be pulled out of the upright sharp corner of the dry foaming state. Add 1 / 3 protein to the almond paste. Mix evenly with scraper, mix thoroughly to make the thick and hard almond paste thick and smooth. Add 1 / 3 protein and continue to stir well. After mixing well, add the last 1 / 3 protein and stir well. Every time you stir it quickly, turn it from the bottom to the top (similar to Qifeng cake making technique), don't stir it in circles.

Step 5: after mixing, macarone batter should present a very smooth texture. Pick up the batter with a scraper. The batter can fall in a strip shape. The lines of the batter dripping into the basin will disappear very slowly. (the state of the batter is very important. If the batter can't fall in a strip shape, it means that the batter is too thick. You can mix it several times to make the batter reach a proper state. If the lines disappear quickly after the batter drips, it means that there is too much defoaming and the batter is too thin.)

Step 6: spread the oil cloth on the baking pan, put the paste into the flower mounting bag, and extrude the paste with a round flower mouth with a diameter of 0.6cm. The batter will spread out slowly after extrusion. The size I squeezed was about 2.5-3cm in diameter for each batter, which was slightly larger than 1 yuan coin. According to the amount of formula, at least 60 pieces can be extruded (after baking, two pairs of clips are 1 piece, a total of 30 pieces can be made). If there are bubbles on the surface of the extruded macarone, gently prick it with a toothpick (it is normal that there are occasional bubbles on the surface of macarone, but if there are too many bubbles on the surface, it may be caused by too thin batter and protein defoaming).

Step 7: put the baking tray in a well ventilated place to dry for a while, until the surface of the batter is gently pressed by hand, and a soft shell is formed. (you can also preheat the oven at 45 ℃ for 2 minutes, turn off the heat and blow with hot air for 10 minutes.) When baking, the temperature I use is 150 degrees on the upper fire, 120 degrees on the lower fire, and the middle layer. At the bottom layer, add baking tray for heat insulation, bake for 5 minutes, and heat up and down. After 5 minutes, heat up to 130 degrees and lower to 120 degrees. Remove the bottom pan and bake for about 7 minutes. If there is no hot air, it's OK to use up and down fire directly. Generally, makaron will start to appear skirt in about 5 minutes.

Materials required:

Almond powder: 60g

Powdered sugar: 105g

Protein: 30ml

Fine granulated sugar: 20g

Edible pigment: 2 drops

Note: about macarone paste after extrusion, macarone paste after extrusion, need to dry for a while, and then put into the oven to bake. Drying is an important step for makaron to appear skirt. If it is not dried, bake immediately, makaron may not appear skirt. General air to the surface to form a soft shell on it. If the air drying is not enough, the surface is easy to crack when baking; if the air drying is too long, the surface crust is too thick, and there may be asymmetric phenomenon that the skirt does not appear at the same time when baking. Almost all the famous people's prescriptions in the whole network have been tested by me. It seems that macarone's prescription is secondary, and the temperature of my oven is the most important. The recipe was taken from you. The oven temperature has been changed, because I have been defeated many times!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ma Ka Long Lv Zhan Lv Bai Yong Bu Yan Qi