Mango straw hat macaroni(mang guo cao mao ma ka long )

Mango straw hat macaroni

Introduction:

"I want to test two problems: the color matching of fruit and vegetable powder; the bottom of oil paper. I'm not optimistic about using fruit and vegetable powder to color makaron. Because the shade of color means the amount of powder, and after adding more fruit and vegetable powder, it is likely to affect the effect of macaroni. Moreover, the color of fruit and vegetable powder, most of the pigment is difficult to achieve the kind of gorgeous. Grab a bag of fruit and vegetable powder, it turned out to be mango. Let's have mango. The color goes well with cream. Opened, picked a little taste, do not know if it is too sensitive, seriously suspected that this is not pure natural fruit and vegetable powder, always feel a flavor. Add it to 10 grams, no more. I thought that there was no shiny ribbon. I didn't expect that the protein could be added into the ribbon. The final color, a bit like mango, but obviously not bright enough. Is the baked macaroni padded with silica gel or something else? The oilcloth I used last time has a good effect. Change the oil paper this time to see what the effect will be. It's a good thing to watch it change in the oven, the bigger the eyes are. There was a skirt, but it gradually spread around. Is it because the oil paper is too slippery? Or is the protein not hard enough? Finally, the shape of makaron... It's just like a straw hat. "

Production steps:

Step 1: Materials

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

Step 3: beat to fineness

Step 4: pour out, knead and agglomerate

Step 5: sift in mango powder

Step 6: mix well

Step 7: add 12 grams of protein

Step 8: mix well to form a glossy mud

Step 9: add sugar to the remaining protein

Step 10: beat to dry foam

Step 11: add the almond sugar powder in batches

Step 12: mix well to form a shiny ribbon

Step 13: load the decoration bag

Step 14: squeeze into a 1 yuan coin size circle on the baking tray and air until a soft shell is formed on the surface

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

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

Step 17: cream the bottom of a cookie

Step 18: close the other piece

Materials required:

Almond powder: 38g

Powdered sugar: 68 G

Protein: 32g

Fine granulated sugar: 12g

Mango powder: 10g

Basic cream: moderate

Note: the surface must be dried, the baked macarons will be smooth and glossy. No cream, no jam.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mang Guo Cao Mao Ma Ka Long