Original macarone(yuan wei ma ka long )

Original macarone

Introduction:

"Makaron is the best way to express the beautiful taste of spring! Of course, spring is also the best season for makaron. The climate in spring is dry and makaron is easy to skin. This is the key to the beautiful skirt of makaron. What I made was original macaroni, which was charming even though there was no stuffing. It's not as sweet as you think. The two pieces are sandwiched together. It's very crisp to bite. The shell is crisp, but the inside is moist and chewy. Macarons (macarons, also known as macarons, almond pancakes, girls' breasts), is a kind of French dessert made of protein, almond powder, white granulated sugar and icing sugar, usually with fruit sauce or cream between two biscuits. "

Production steps:

Step 1: weigh almond powder, sugar powder, sugar and egg white.

Step 2: divide the protein into two parts and add the sugar.

Step 3: beat hard and lift the beater to have a sharp corner.

Step 4: add a drop of pink pigment. Stir to make it mixed evenly.

Step 5: sift in sugar powder and almond powder.

Step 6: turn up and down with a rubber scraper, and the batter can flow slowly like a ribbon.

Step 7: put a round flower mouth with diameter of 0.5cm in the mounting bag, and put the mixed batter into the mounting bag.

Step 8: place the baking cloth on the baking tray, squeeze a circle with a diameter of about 3cm, and have a gap in the middle. Place it in a ventilated place, and dry it at room temperature for about 1 hour until the surface crusts. It's a little elastic when touching by hand, and it's not easy to break.

Step 9: put it into a 210 degree preheated oven, and insert a baking tray into the lower layer of the oven. Bake in the middle layer until makaron shows the skirt, about 2-3 minutes.

Step 10: immediately turn to 130 degrees and bake for about 10 minutes. After turning to 130 degrees, immediately turn the lower baking tray to the top, and put a piece of tin foil in the baking tray to better prevent makaron coloring. Bake, remove, let cool, and then gently remove the macaroni.

Materials required:

Almond powder: 35g

Sugar powder: 40g

Protein: 30g

Fine granulated sugar: 30g

Pink pigment: 1 drop

Note: macarone's failure rate is relatively high, the cost is also high, you can find a small amount of practice formula. In fact, as long as we follow the steps and make every step in place, it is not difficult to bake out the skirt.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Yuan Wei Ma Ka Long