Original macarone

Original macarone

Introduction:

"Makaron's ingredients are very simple, that is, two small biscuits made of almond powder, protein, granulated sugar and icing sugar are sandwiched with jam or cream in the middle to make the skin crisp and the inside soft. Makaron, with top quality, pays great attention to the coordination and contrast of various materials and tastes, integrates various tastes, produces rich layers, and will shine under the light. Add a variety of colors of pigment in the production process, you will get colorful, colorful macarons. The material is simple and the procedure is not complicated, but it is not easy to be successful. My experience - 1. After mixing the sugar powder and almond powder, you can grind it with a cooking machine to make the powder more delicate and the surface gloss of roasted almond biscuits better. Can you do without grinding? Qin Yi is not talented, this step forgot, unexpectedly also have no big influence. Of course, powder screening is necessary. Because almond powder is larger, sieving is awesome compared to screen with larger mesh. 2. I used the method of making French protein cream, that is, the method of making Qifeng cake protein cream - three times sugar, medium speed and slow beat, don't worry. Patience is very important. Based on my experience in making Qifeng cake, the texture of the protein cream slowly passed is more uniform and stable than that of the protein cream quickly passed. 3. When mixing flour and protein cream, it should be carried out in three times. Don't worry. Slowly mix until the batter is smooth, which is described as "silk like smooth dripping". 4. Squeeze biscuit germ with the smallest round mouth. I have a flower squeeze pen. The diameter of the flower mounting mouth is less than half a centimeter. Now it's finally in use. When extruding biscuit germ, the flower mounting mouth should be perpendicular to the baking tray. Slowly extrude, and the biscuit can be round. 5. Most importantly, the biscuit germ can not be roasted directly after being squeezed, and the surface must be dried. Some recipes say that it needs to be dried for 40 minutes to 1 hour. In fact, time doesn't matter. The most important thing is the state of the biscuit embryo - the surface is very dry, the finger tip doesn't stick to the hand, and even a small wooden spoon can support it. Picking up the wooden spoon won't stick to the batter. This is the key to making a beautiful skirt. It is estimated that with the above five points, baking beautiful macarons at home is not difficult. Because the first time to do, there is no success to grasp, so there is no pigment and other raw materials, there will be no colorful. Let's make an original macaroni -- "

Production steps:

Materials required:

Almond powder: 62g

Sugar powder: 112G

Protein: 75g

Fine granulated sugar: 35g

Rum: moderate

Salt free butter: 30g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: 10 minutes

Taste: sweet