Green tea macarone(lv cha ma ka long )

Green tea macarone

Introduction:

"At the beginning of the 20th century, Paris Baker ladur é e invented a method to present macaroni. He sandwiched the sweet paste filling between the two traditional cover layers to make a new round cake. The use of spices and pigments and humidity control improved the properties of macaroni. Compared with the sweet, dry and fragile characteristics of the earlier round cakes, the new round cakes have crispy shell taste, but the inside is moist, soft and slightly sticky. The diameter of the reformed macarons is about 3.5-4cm. "

Production steps:

Materials required:

Almond powder: 50g

Protein: 45g

Green tea powder: 7g

Soft sugar: 35g

White granulated sugar: 50g

Sugar powder: 38g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Lv Cha Ma Ka Long