Original macarone(yuan wei ma ka long )

Original macarone

Introduction:

"I don't want to move. At the thought of this lady like macaroni, he was lazy and could not make any effort. However, some people have said it many times. It seems too much not to act once. Summer is passing, if you wait until the rainy autumn and winter comes, it can not move. At the end of this summer, a sunny day, while a remaining protein, finally lazily moved his hand. Your prescription has been studied for a long time. Xiaomei said that if it wasn't cloudy and rainy, it would be about 20 minutes. However, even in such a scorching summer, they have been waiting for more than an hour. Not so eager to expect him to quickly reach that ideal state, from time to time lazily moved over to see it, perhaps, can do it, an hour later. ——I don't know what the result will be if I wait a little longer. I don't have the mood to continue to wait. I just go into the furnace and wait for the unpredictable result. The result was good, but it didn't seem to be exciting. Still lazy, don't want to move. However, it has to be filled, otherwise, it will be meaningless. As much as you can, put cream in two biscuits. Anyway, it's not for you. Macarone, crisp in appearance, chews in the mouth, like chewing sugar. Even though it's so delicate, it's not my favorite one after all. "

Production steps:

Step 1: Materials

Step 2: pour almond powder and sugar powder into the cooking machine

Step 3: beat to fineness

Step 4: pour into a large bowl and rub the lumps together

Step 5: add 14 grams of protein

Step 6: mix into a glossy paste

Step 7: add the sugar to the remaining protein

Step 8: beat to dry foam

Step 9: take one third of the protein into the almond paste

Step 10: mix well until smooth and delicate

Step 11: add the remaining protein in several times and mix well

Step 12: lift the scraper into a shiny ribbon

Step 13: load the decoration bag

Step 14: squeeze into a round shape the size of a dollar coin and air it to a soft shell on the surface

Step 15: put in the oven, middle layer, heat up and down 140 degrees, hot air, bake for 12 minutes

Step 16: get out of the oven and let it cool

Step 17: take one slice and apply cream

Step 18: close the other piece

Materials required:

Powdered sugar: 73g

Almond powder: 42g

Protein: 35g

Sugar: 14g

Basic cream: moderate

Note: makaron must be dried to form a non stick soft shell on the surface before baking to prevent uneven surface of the finished product

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Yuan Wei Ma Ka Long