Recently, the food documentary "Flavor of the World" Season 2 hit, the first episode of the show mainly about sweet food, sugar is an indispensable ingredient.
"Sugar can arbitrarily change the molecular arrangement at different temperatures", understanding this feature also grasps the code for shaping sweets. This brings a wealth of "imagination" to the form of desserts around the world. For example, pulled sweets, lemon mousse, sachima, avalanche cake, macarons and other sweets.
Since we talked about macarons, we will make a simple version of a macaron today. When I first came into contact with this sweet dish, for me, the big boss, just listening to the name felt very dreamy. However, in real life, it is very popular with many female friends and children.
In fact, I have wanted to make macarons for a long time, and today I finally took the time to do it once, which is very good, and I personally think it is more delicious than buying it.
The crust is crispy, and I use a filling made of dark chocolate, which is a little bitter and can synthesize the sweetness of the macaron, making it taste less sweet and more delicious!
Let's take a look at how I did it!
Fees:
1 egg, 45g powdered sugar, 35g white sugar, 35g almond flour.
method:
Sift the powdered sugar and almond flour into a large bowl, mix well with a spatula and sift again. (Filtering twice will be more delicate.) ）
The egg white yolk for separating the egg is only needed here, and the yolk can be used to make other delicacies, such as egg yolk dissolved beans.
Beat the egg whites until they bubble and pour in the powdered sugar. Stir manually with an egg beater and turn on the electric whipping mode.
Beat the egg white until the pattern does not fade, there is resistance, and pick up the beaten egg head with a small sharp horn.
First take one-third of the beaten egg white, put it into the mixed powdered sugar, and mix it well by cutting and mixing.
After mixing well, take a third of the egg white and put it into the mixed powdered sugar and continue to mix well by cutting and mixing.
Finally, the remaining egg whites are added to the mixed powdered sugar, mix slightly, and then drop a drop of food coloring, and also use the way of cutting and mixing to mix well.
The mixture is particularly supple and placed in a framed bag.
Squeeze the protein paste into a baking sheet. After all the squeezing, if there are small sharp corners on the surface, dip your fingers with a little water and press the small sharp corners down, without pressing too much force.
Turn on the oven in fermentation mode, place the baking tray in the oven and let the skin dry for 20 minutes. (The fermentation mode is 40 degrees.) )
When the time is up, take it out, gently press it with your fingers, it will not stick to the hand and you can put it in the oven, use the upper and lower tubes 130 degrees, bake for about 10 to 15 minutes.
Remove the baking tray after baking and wait until it is completely cool. Take a piece of protein slices, squeeze in the filling you like to eat, and then cover a piece of protein slices, this macaron is ready, is it quite simple?
Tips:
There is no almond flour, you can also change to peanut flour, you need to grind it more delicately, so that the finished product is smooth.
The step of drying the skin is still quite critical, so don't omit it.
The firepower of each oven is different, and it is necessary to observe more, and adjust the length of time and the size of the fire according to the firepower of your own oven.