Main ingredients: almond flour, egg white, powdered sugar
Calories: Medium
Palate: Very crispy and full of sweetness
The Macaroon macaroon is the predecessor of the "macaron" and is characterized by rough lines formed when the protein breaks through the epidermis. The "macaron" is a method of drying the skin first and then baking it, so that the skin is not broken, but forms a cute little skirt.
Macaron
How does macarons do it? Macaron's homely practice. Macaron, also known as macaroon or french pies, is a French dessert made with egg white, almond flour, sugar and icing and sandwiched with jam or cream. This time Xiaobian teaches everyone to make this macaron, including the cooking time, main ingredients and auxiliary steps required by macaron, delicious and simple, let's learn it together!
【Ingredients】: Almond flour 70 g, powdered sugar 130 g
【Excipients】: a little food coloring, egg white 70 grams, caster sugar 30 grams
steps:
1, protein plus fine granulated sugar to beat to dry foam, as shown in the figure, protein is small short tip;
2. Mix the powdered sugar and almond flour and sift into the protein paste;
3. Use a rubber spatula to stir evenly from the bottom up;
4, almond paste are divided into different bowls, adjust their own need for pigment, the amount of pigment each color is basically 2 drops of the same, aliquot and add pigment to continue to stir, until it is in a flowing state;
5. Put the adjusted almond paste into the mounting bag, you can add a round mounting mouth to the mounting bag, or you can directly cut the tip of the mounting bag and squeeze it;
6, squeeze the almond paste on the macaron silicone pad, leave it at room temperature for 30-40 minutes, and then bake it after the surface is not sticky to the hand to form a hard shell;
7, the oven preheating, up and down the heat, the middle layer, 175 degrees first baked for 7 minutes, until it appears skirt to reduce the oven temperature to 130 degrees baked for 20 minutes, wait for the macaron to cool and then use a knife to it up;
Tips:
1. When squeezing the macaron, do not have to squeeze the circle set by the silicone pad, because the almond paste has fluidity, and it will expand a little after squeezing, if it is crowded first, it is easy to come out, and it is not good to bake;
2. The silicone pad must be placed on the grill, and after the heat on the baking sheet, the mat will bulge, and the macaron will not flow into shape, and it will be fragile;
3. Let cool and then remove from the mat, otherwise the bottom of the macaron will have a certain viscosity, which is fragile when taken;
4. Household oven due to uneven heating will also appear in individual places macaron fragmentation phenomenon, is normal, most or intact;
Starry Sky Macaron
【Ingredients】: American extra fine large almond flour 100g Schukerman pure sugar powder 100g room temperature protein 38g purified water 25g Schucoman fine sugar 100g room temperature fresh protein 38g protein powder 0.5g
【Accessories】:French dr color pink sky blue 0.5g French dr color pink pink 0.5g French dr white color powder appropriate amount French dr gold honey color powder appropriate amount
1.100g almond flour and 100g powdered sugar poured into the egg bowl, mixed with egg pumping and sieved once, add 38g of egg white.
2. Finally, use a scraper to stir the TPT and the egg white to form a paste, and the stirring methods are: cutting, pressing, and spreading.
3. Divide one serving of almond paste that is evenly stirred into two parts of the same weight and place them in two stirring pots.
4. One serving is added to the prepared blue toner and one part is put to the pink powder.
5. Stir the powder with the almond paste with a scraper to mix well. The mixing method is: pressing and mixing, spreading.
6. Then seal the two parts of the almond paste containing blue and red with plastic wrap and set aside.
7. Put the sugar into a small pot filled with pure water, and set the electric ceramic stove to 160 ° C.
8. Start firing the syrup. When bubbles appear on the side of the small pot, you can start to spread the protein, and the liquid thermometer shows 60-63 ° C.
9. Add the egg whites of the protein powder back to room temperature. The protein is rated to 9 points hard. At this time the syrup has been burned to 120 ° C, and the small pot is immediately removed from the heat.
10. One hand electric whisk perpendicular to the egg bowl to continue to beat the egg white at high speed, the other hand holding a small pot to pour the syrup into the egg white in parts, the number of times is 8 times.
11. When the temperature of the Italian meringue drops slightly higher than the hand temperature, or when the meringue is 43 ° C, stop immediately.
12. Divide 1/6 of the meringue and mix with blue almond paste, and the mixing method is to cut, press and spread. Then divide 1/6 of the meringo cream and blue almond paste mixed, the mixing method is pressed as a supplement, and the mixing method is mainly mixed. Finally, mix 1/6 of the meringue with the blue almond paste, stirring by stir-over.
13. Mix the remaining half of the meringue with the red almond paste three times, stirring with the same blue almond paste.
14. Pour all the red almond paste over the blue almond paste. Insert a silicone knife into the bottom of the almond paste. Mix vertically from bottom to top. Repeat twice.
15. Place in a framed flower bag. Use a scraper to push the almond paste to solidify. The index finger of the thumb of the left hand is fixed to the mounting mouth, and the right hand squeezes the mounting flower bag, and the top of the mouth of the mounting bag is wrapped around the index finger of the right hand.
16. Drop the baking pan vertically from a height of 30cm, or tap the bottom of the baking pan 3-5 times with one hand and the other hand to shake out the bubbles.
17. Pour a little dr white powder into the palette and mix well with rum.
18. Use a hard bristle brush to bounce the white rum on the macaron cake and let the skin dry for at least 20 minutes.
19. Until gently pressing the cake body with your hand will not stick to the almond paste, and feel that the macaron cake body has a soft and elastic "shell".
20. Put the baking sheet in the middle layer of the preheated 160°C~165°C oven in advance and remove from the oven in 15 minutes.
21. Quickly remove the plate and place on the table to cool.
21. Rum blender dr golden honey brush on the cake shell with a soft bristle brush, or directly with a dry bristle brush dipped in golden honey brush on the cake shell.
1. In step 9, the state of sugar water after leaving the fire should be clear and transparent with good fluidity. If it turns caramel or is badly sanded, it should be re-fired.
2. In step 11, the final sent protein is slightly hard, and it is successful to pull up to be hawk-shaped. Let it cool before using.
Matcha macaron
【Ingredients】: Powdered sugar 92 g Almond powder 92 g Matcha powder 15 g
【Accessories】: Egg whites 38 g water 25 g Sugar 100 g
1. Almond flour powder powdered matcha powder is mixed and sieved, sugar and water are heated in a small pot while starting to beat the egg whites
2. Hit until wet, when the sugar water is boiled to 118 degrees Celsius, slowly pour into the protein while high-speed sending the protein
3. About 4 minutes to beat until the egg whisk protein appears long and sharp
4. Add another 38 g protein to the powder mixture and mix well
5. Add the beaten egg whites to 3 in three times, using the method of mixing, and mix well each time. The last time it was mixed, the batter fell continuously in a streamer-like manner
6. Put into a mounting bag and tie the mouth, the flower spout and silicone pad are 90 degrees vertically extruded batter
7. Squeeze and dry the skin until the surface is not sticky to the hand and you can bake. It takes about 30-60 minutes
8. Place in a preheated oven at 140 degrees for 23 minutes
9. Bake well and let cool. Grab your favorite stuffing and eat it!
Coconut silk macaron
The shape of the coconut silk macaron is not like a macaron, but its taste is very pleasing. Take a bite, full of shredded coconut, soft glutinous and delicious, can't stop. The following Xiaobian will bring you the practice of coconut silk macaron, let's learn it together!
【Ingredients】: 5 cups sugar-free coconut 8 cups egg white 60 grams of medium powder 500 grams of sugar 0.5 tsp of salt 2 tbsp of honey 1 tsp of vanilla extract;
1. Heat protein, sugar, salt, and honey in a pot to a slightly higher body temperature than body temperature, add shredded coconut, powder, and vanilla extract.
2. Continue to heat over medium heat, pay attention to stirring, until the solution becomes very thick, the bottom begins to have a tendency to "nourish" burning, basically it is a solid dough that will not flow.
3. Remove from heat and let cool. Can be used immediately or refrigerated for a week.
4. When it is cold enough, take 3.8CM diameter dough (about a large spoon) and put it on a baking sheet with baking paper, leaving some space in the middle.
5. Rub into the shape of a hedgehog's nest head. Preheat oven.
6. Bake in a preheated 350F (175C) oven for 18 to 20 minutes until the surface is browned. Let cool.
Sakura macaron
How to do a high-value cherry blossom macaron? Cherry blossom shape macaron, not only delicate and cute shape, in each macaron also added petal seasoning, into the petal sweetness, pink color, let the girls shout cute! The following Xiaobian will bring you the practice of cherry blossom macaron, let's learn it together!
【Ingredients】: Almond flour 100g Powdered sugar 100g Protein 36g French DR powder (pink) Appropriate amount Of protein 36g caster sugar 17g Protein powder 0.5g Caster sugar 83g Purified water 25g
【Accessories】: Baking pigment pen (red) 1 pc
1. Find a clean container and pour in 100g of almond flour and 100g of icing sugar. Stir well with a manual whisk.
Add an appropriate amount of pink powder to 2.36g of protein, then mix well and pour into the almond flour and powdered sugar.
3. Mix well with a scraper and set aside.
Pour 4.36g of protein into a silicone cup and add 17g of caster sugar and 0.5g of protein powder.
5. Beat with an electric whisk until it is hard and foaming.
6. Pour 25g of pure water into a small pot of boiling sugar water, and then add 83g of caster sugar.
7. Cook over low heat to 118 degrees. Pour the boiled sugar water into the beaten meringue at a low, fine flow and whisk at high speed with an electric whisk.
8. Pour the sugar water while whisking until the meringue is beaten to a hard, foaming state.
9. Take 1/3 of the meringue and mix well with the previously prepared dough, then take 1/3 and repeat the mixture in turn.
10. Pour in the garg, lay the pattern paper in the baking sheet, spread the tarpaulin and start squeezing the cherry blossom macaron.
11. Slowly squeeze one petal at a time, for a total of 5 petals.
12. The pattern paper is cushioned below, remember to squeeze it down, after all is done, dry the skin, and lightly touch the surface of the macaron with the fingertips of the fingers, and the hands are not sticky
13. After drying, put in the middle of the oven ~ heat up and down at 160 degrees, bake for 12 minutes.
14. Take it out immediately after baking and place it on the drying net to cool.
15. Use a baking pigment pen to install it on the surface and light up 5 small red dots~
Panda macaron
A macaron is a small French round cake with jam or cream filling sandwiched between two thin round pancake bottom shells. When the macaron appeared in the shape of a rolling panda, the small cute appearance was loved by the girls. Definitely a delicacy to brush up on the circle of friends. The following Xiaobian will bring you the practice of panda macaron, hurry up to learn it!
【Ingredients】:Almond flour 100g Powdered sugar 100g Protein 37g Bamboo toner appropriate amount Protein 37g Caster sugar 17g Protein powder 0.5g Caster sugar 83g Purified water 25g
【Excipients】:D R pink powder to taste
2. Pour in 37g of protein. Press with a scraper to mix well and set aside.
Pour 3.37 g of protein into a silicone cup and add 17 g of caster sugar and 0.5 g of protein powder. Beat with an electric whisk until it is hard and foamy.
4. Pour 25g of pure water into a small pot of boiling sugar water, and then add 83g of caster sugar. Then bring to a boil and cook over low heat to 118 degrees.
5. Pour the boiled sugar water into the beaten meringue at a low, fine flow.
6. Use an electric whisk to beat at high speed, pouring sugar water while whipping until the meringue is beaten to a hard foaming state.
7. Take 1/3 of the meringue and mix well with the previously prepared dough, then take 1/3 and repeat the mixture in turn.
8. Then take out a quarter of the macaron paste and add the appropriate amount of bamboo toner. Stir well using the J-shaped technique.
9. Place all ingredients in a framed bag, preheat the oven and heat up and down at 160 degrees. Start concave molding.
10. First squeeze out the panda's body with the primary color, and then use black to squeeze the panda's ears and feet in the corresponding position.
11. Continue to squeeze the panda's eyes and tail, and dry the skin at room temperature until the surface is non-sticky.
12. Put in the preheated oven, 150 degrees, bake for 15 minutes, take out immediately after baking, put on the drying net to cool.
13. Then use edible French DR pink powder and brush the blush with a dry brush.