The formula of macarone macarone with Chestnut Cream(li zi nai you ma ka long ma ka long de bi cheng gong shi )

The formula of macarone macarone with Chestnut Cream

Introduction:

"Macarone's invincible formula, I'd like to share with you today. I've done macarons before, but because of the small quantity and many colors, I didn't use a flower tube to make them. I used a small spoon, so the surface is not smooth, and there is no beautiful edge of macarons. In fact, things can only be done without heart, and there is nothing that can't be done without heart. Today, we only make one color, use the squeeze tube, and the one will be beautiful. Use the French formula, put the protein in the refrigerator for three weeks until it becomes liquid. This makes macaroni more exquisite and tastes better. Accurate weight, accurate temperature and accurate operation method, as long as we follow this formula, we will be able to make beautiful and delicious macarons - this is the promise of the French who wrote this formula. I press to do, really become, only hate oneself squeeze out completely the same size macaroni. The stuffing is made of high concentration chestnut cream which has not been used up before making bread, with an appropriate amount of cocoa powder. Chestnut flavor is still the heaviest, like ~ also used the classic chocolate butter filling. Dark chocolate is melted in butter and blended with butter. The aroma of chocolate and butter is intoxicating. For the s who likes macarons. "

Production steps:

Step 1: Smash almonds and sift out 100g.

Step 2: sift the powdered sugar and add it to the crushed almonds.

Step 3: put it in the refrigerator for three weeks to make liquid protein.

Step 4: take 37G protein to beat until stiff.

Step 5: add the protein to the almond sugar powder, add appropriate amount of edible pigment, and stir well.

Step 6: heat sugar and water together.

Step 7: when heated to 115 degrees, start beating the protein.

Step 8: take another 37 g of liquid protein.

Step 9: heat the sugar and water heated in step 7 to 118 degrees, then slowly stir with an electric egg beater and pour into the protein stirred in step 8. After pouring, turn to medium speed, stir until the temperature drops to touch, about 50 degrees.

Step 10: stir the protein prepared in step 9 carefully into the protein prepared in step 5. The mixing method is the same as that of light cheese cake. With the right hand, slowly turn the bottom up with a rubber scraper, and with the left hand, slowly rotate the container. Stir carefully until all are added.

Step 11: add the protein paste prepared in step 10 into the flower extrusion tube, and select a round opening of about 8mm. Squeeze out the macarons one by one. When squeezing, the squeezing tube is vertical. After squeezing, the squeezing tube is opened obliquely. After all of them have been squeezed, drop the baking tray and drop the bubbles out. Then let it stand for 15 minutes.

Step 12: preheat the oven to 160 degrees and bake for about 13 minutes.

Step 13: cool down for a while, and you can see the edge curling up. Remove macarone from the baking paper with a wide, thin knife.

Step 14: see < ahref=“ http://home.meishichina.com/space-298117-do-blog-id-246274.html "target="_ blank"> http://home.meishichina.com/space-298117-do-blog-id-246274.html 。 Add cocoa powder to the chestnut cream filling and stir well. It should be noted that the cream must be stable in shape. If not enough, add cream stabilizer. Almost liquid filling can't be used here.

Step 15: take a piece of macarone and fill it. I made it myself. I want to wipe it as much as I want.

Step 16: take another piece about the same size, cover it and turn it carefully to make the filling evenly distributed. Then put it in the refrigerator for 24 hours, and you can start it/~

Step 17: Classic Chocolate Butter stuffing: heat 75g of chocolate in 75g of cream.

Step 18: until the chocolate melts completely. Stop heating.

Step 19: cut the butter into small pieces and melt into the chocolate. Stir slowly until completely dissolved.

Step 20: put it in the fridge for about 1 hour, then you can make the stuffing.

Materials required:

Crushed almonds (macarone): 100g

Sugar powder (macarone part): 100g

Protein (macarone part): 37G + 37G

Pink food pigment (macarone part): moderate amount

Sugar (macarone part): 100g

Water (macarone part): 25ml

Cream (chestnut cream): 300ml

Chestnut paste (chestnut cream): 80g

Cocoa powder (chestnut cream filling): moderate amount

Dark chocolate: 75g

Cream: 75g

Butter: 30g

Note: edible pigment can only be used in powder form. Liquid form will change the taste of macaroni and become too soft. If you don't want to use pigment, you can use Matcha powder to make green one.

Production difficulty: ordinary

Process: Baking

Production time: several days

Taste: sweet

Chinese PinYin : Li Zi Nai You Ma Ka Long Ma Ka Long De Bi Cheng Gong Shi