<h1 class="pgc-h-arrow-right" data-track="1" > ingredient for a macaroon</h1>
Screenless almond flour 10+ 45g cocoa powder 5g
Powdered sugar 10+50g protein 4+18.5+25g
1 g (1/4 scoop) of protein powder 9+51 g of caster sugar
Water 15g dark chocolate 30g
Animal light cream 30g
<h1 class="pgc-h-arrow-right" data-track="9" > the practice of a macaroon</h1>
Step 1
10g icing sugar + 10g almond flour mixed into the primary color tpt, sifted (coarse sieve can be).
Step 2
5g cocoa powder + 45g almond flour + 50g icing sugar mixed into chocolate tpt, sifted.
Step 3
Prepare a large one with two round framed flower mouths (I use Wheelstone Nos. 12 and 4) and two mounting bags.
Step 4
Take 4g and 18.5g of protein and put them into the primary color and chocolate tpt, respectively.
Step 5
Mix the primary color tpt with the protein by pressing the method to no dry powder.
Step 6
Add 1 g of protein powder and 9 g of caster sugar to 25 g of protein and whisk until dry foaming.
Step 7
Add 15g of water and 51g of caster sugar to the pot, insert into a thermometer and heat over medium-low heat.
Step 8
Boil the sugar water to 118 degrees, remove from heat immediately, slowly pour into the beaten egg whites, and whisk as you pour.
Step 9
After the sugar water is poured, whisk the whisk at high speed for 2 to 3 minutes.
Step 10
Put the meringaf basin on the electronic scale, clear zero, take about 7g of meringue and add it to the original color almond paste, and mix it by pressing until there is no white.
Step 11
Continue to take the meringue to the electronic scale display -12g, add to the primary color almond paste, use the method of mixing + cross z word mixing to mix until the almond paste is slowly uninterrupted and the streamer falls, if the almond paste is still very dry for more than 2 minutes, you can add 0.5g of the meringue to mix again, until the streamer falls.
Step 12
No. 4 flower mouth into the mounting bag, cut the mouth, so that the flower mouth to expose half of the length, the flower mouth into an empty cup, the outer edge of the flower bag turned out, mixed almond paste poured into the mounting bag.
Step 13
Remove the mounting bag, drain the large bubbles and use a scraper to push the almond paste to the tip.
Step 14
Take about 1/2 of the remaining meringo cream with the method of pressing and mixing with the chocolate almond paste, and then take about 1/2 of the remaining mermaid with the method of pressing and mixing with the chocolate almond paste, the third time take the meringo cream to the electronic scale display -71g, use the method of mixing + cross z word mixing to mix until the almond paste is slowly uninterrupted and the streamer falls, if you mix to more than 2 minutes, the almond paste is still very dry, you can add 2g of the mering cream to mix well again, until the streamer falls.
Step 15
The same method is packed into a no. 12-gauge mounting bag.
Step 16
Under the tarpaulin is padded macaron lining paper.
Step 17
The mounting spout is perpendicular to the tarpaulin, and the almond paste is squeezed at a distance of about 5 mm from the tarpaulin, and each macaron is squeezed to be close to the outer diameter of the liner circle.
Step 18
Feel free to squeeze in white almond paste.
Step 19
Pick out the pattern with a toothpick, wipe the toothpick with a paper towel each time, and pick the next one.
Step 20
Another beautiful drop.
Step 21
Put directly into the middle layer of the oven, turn on the hot air mode, up and down 40 degrees, leave a 1 cm gap in the oven door, and let the skin dry for 10 minutes. After 10 minutes, touch the epidermis with your hand, the non-stick hand, a thin layer of skin, pressed handprint quickly rebound.
Step 22
When the skin is finished, close the oven door and bake at 150 degrees Celsius for 16 to 20 minutes. Start out of the skirt in about 4 minutes.
Step 23
Reach the high in about 8 minutes, and then it will fall back slightly. After 16 minutes, open the oven and gently touch the edge of the macaroon with your hand, feel stable, the top and bottom will not be easily separated is already baked, if not, turn off the oven and bake for another 3 or 4 minutes.
Step 24
Baked macaroons are placed on a drying net with a tarpaulin, cooled thoroughly before removing from the tarpaulin.
Step 25
Dissolves 30g chocolate in water.
Step 26
Remove from the water and mix well with 30g of light cream and refrigerate in a framing bag for 20 minutes.
Step 27
Cut the mouth, squeeze the filling, and cover with another slice of almond cake. The refrigerator tastes best after a day of sealing and refrigeration.
Step 28
Serve it with a cup of coffee and a petty bourgeoisie!