Chocolate Macaroon

Chocolate Macaroon

Introduction:

"Since I saw the makaron Liu Qian took during the Chinese new year, I've always wanted to challenge. Although I'm still a rookie on the road of baking, I have the courage and courage to do it once a few days ago. At the last stage of baking, I forgot to put the baking tray on the lower layer. As a result, the makaron has no soft taste and is hard. Then I coax my little fat to say that this is macaroni. Ha ha, he has eaten it all! Yesterday, I saw makaron in yoyo's blog. She summed up a lot of failure experiences. After careful study, I started again and finally made makaron, the dessert with the highest failure rate in the legend. Xiao Pang will know that he was cheated that day after eating this! "

Production steps:

Step 1: freeze the almond powder in the refrigerator (to prevent oil from grinding), sift the almond powder, and then mix the main material evenly.

Step 2: put the evenly mixed material into the cooking machine and grind it for one to two minutes. Don't grind it too much.

Step 3: sift the ground mixed powder again.

Step 4: beat the protein to hard foam, pay attention to the container without water and oil in the process of beating the protein, and add the sugar powder in the ingredients in several times. Everyone who has made cakes knows that

Step 5: mix the powder of material 1 in several times. I mix the powder with protein. Cut the flour and protein up and down, and then push the paste into the container for about 10 times until it is glossy. Pay attention to the mixing process must be moderate, smooth, and not excessive. To see the almond paste stirred up, continuous wide-band falling, falling ribbon like texture will not disappear immediately. First put the silicone pad on the grill, and then take it into the oven. Put the mixed almond paste into the mounting tape.

Step 6: use a round flower mounting mouth and squeeze it onto the macarone silicone pad. This step should pay attention not to squeeze the almond paste in the circular area of the silicone pad, but to leave a small circle, you can squeeze one to observe the liquidity of the almond paste, and then it will all fill the circular area.

Step 7: preheat the oven at 100 ℃ for 2 minutes, add macarone to dry, and turn on the fan to bake for 10 minutes. (if your oven doesn't have a fan, leave it in a ventilated place for half an hour. Touch the surface with your hand to form a hard shell.) Take it out after skinning, preheat the oven to 150 degrees, put an empty baking tray on the lower layer, bake it for about 5 minutes, and when the skirt appears, adjust it to 100 degrees, put it on the lowest layer and bake it for about 10 minutes.

Step 8: in the baking process, you can make chocolate stuffing, melt the dark chocolate in water, then add light cream and stir well. I learned today that chocolate with light cream doesn't solidify at the back

Step 9: take the baked macaroni out of the oven, cool it, shovel it down with a small shovel, or take it down directly by hand. You can bend the silicone pad to separate the macaroni from the silicone pad, so as to avoid the middle part sticking to the silicone pad. Put the chocolate filling on a piece of macaroni and cover it with another piece.

Materials required:

Almond powder: 50g

Sugar powder: 60g

Cocoa powder: 10g

Protein: 40g

Dark chocolate: 50g

Light cream: 20g

Note: 1, almond powder must be ground fine enough, the finer the macaroni surface, the smoother. Be sure to sift the almonds before making them. After mixing almond powder with sugar powder, it's better to use the sieve to filter almond powder and screen again. The finer the powder, the smoother the macaroni surface. 2. The sugar powder in almond powder can not be replaced by fine granulated sugar or soft white sugar, otherwise the melting of large granulated sugar will form a cavity on the surface of macarone after heating, and the skirt will not appear. 3. Pay attention to baking macaroni, be sure to pay attention to the process of changing the baking plate layer ha. I think the reason why I make desserts easily and successfully is that I am obedient. Experts say that I will follow the steps according to what materials to use and how to bake them. When the conditions are not mature, I won't do it. Hee hee~

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: sweet