French dessert macaroni

French dessert macaroni

Introduction:

Macarone, also known as almond cake and girl's breast, is a special food in France. It is a kind of French dessert made of protein, almond powder, white granulated sugar and frosting, usually with fruit jam or cream between two biscuits. After this kind of sweet food comes out of the oven, it is based on a round flat bottom shell, coated with stuffing, and finally added with a hemispherical upper shell to form a round and small dessert, presenting a rich taste. "

Production steps:

Step 1: prepare raw materials

Step 2: sift all sorts on the screen (50g almond powder + 80g sugar powder)

Step 3: if it is not easy to pass through the screen, you can use the spoon back to crush the mixed powder to make it pass through the screen faster

Step 4: after mixing and sieving, the almond sugar powder is very delicate and bulky

Step 5: when the protein is in the coarse bubble state, add the fine granulated sugar

Step 6: then continue to beat until hard foaming

Step 7: take half of the protein, add the powder and mix well

Step 8: add the remaining protein and continue to stir until the powder and protein are completely mixed

Step 9: add a drop of edible red pigment

Step 10: turn and mix the bottom, and use a scraper to wipe the edge of the basin for about 10 times, until the state of the protein paste reaches. After lifting the scraper, the protein paste floats down in strips.

Step 11: put a round baking tray in a flower mounting bag, put on a silica gel pad, and squeeze the batter onto the pad with any size. I'm small. It's 3cm when I'm done. Shape flower mouth, put the batter into the flower mounting bag.

Step 12: air dry the squeezed macaroni until the skin doesn't stick to your hands and forms a hard shell. I've cooled for 40 minutes

Step 13: preheat the oven to 160 degrees

Step 14: about 8 minutes to see the skirt after turning 140 degrees to mature (see skin slightly colored), this process takes about 12-15 minutes.

Step 15: take it out to cool and shovel it off the silicone pad with demoulding knife.

Step 16: choose two pieces of the same size as a group, squeeze cheese cream in the middle, and close the other piece.

Step 17: a macaron is born.

Materials required:

Almond powder: 50g

Powdered sugar: 80g

Egg white: 40g

Fine granulated sugar: 20g

Red pigment: 1 drop

Cheese cream: moderate

Notes: xiaoyingzi's heart language: 1. Makaron has a high failure rate and high cost. For the convenience of practice, it's best to make a small dose of operation every time. As long as you follow the steps and make every step in place, the skirt will certainly appear. 2. The best way to make makaron is to use silica gel pad. Because the silicone pad has slow heat conduction, it can prevent the bottom from setting too early, and it is easy to appear skirt. Glass fiber cloth can also be used, and the effect is very good. 3. Only when the almond powder is fine enough, the appearance of macarone will show delicate luster. Therefore, before making macaroni, sift the almond powder and sugar powder to get a fine mixture of almond powder and sugar powder. 4. If you can't buy almond powder, you can buy American almonds and grind them with a cooking machine, but if you can't grind them well, it will become sauce. It's recommended to buy ready-made almonds. Many sellers on Taobao.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet