Makaron: the flour version

Makaron: the flour version

Introduction:

"Macarone is the most famous dessert in France. It's delicious but expensive. Many friends dare not try macaroni because they think macaroni is very sweet. In fact, the sweetness is generally acceptable. Another thing is that the materials are more expensive. Macaroni is made of almond powder and sugar powder. Almond powder is a little more expensive. Many novices are afraid of failure and dare not try. The so-called "civilian" macaroni uses low gluten flour instead of almond powder, which greatly reduces the cost. The oven is also popular. Macaroni with beautiful skirt and crisp and tender appearance can be made just like Changdi 25B Dragon, just without a hint of almond flavor. The flour version of macaroni is more delicate than the almond version. Ha ha, it's mainly to save money. When I found this prescription, I didn't expect to try it. It's really good. This recipe is also very suitable for beginners to try. Friends who like macarone, what are you waiting for? Let's move now. "

Production steps:

Step 1: weigh the low gluten flour, powdered sugar, granulated sugar and egg white.

Step 2: sift low gluten flour and powdered sugar.

Step 3: divide the protein into two parts and add the sugar.

Step 4: beat hard and lift the beater to have a sharp corner.

Step 5: pour in the sifted powdered sugar and low gluten flour.

Step 6: turn up and down with a rubber scraper, and the batter can flow slowly like a ribbon.

Step 7: put a round flower mouth with diameter of 0.5cm in the mounting bag, and put the mixed batter into the mounting bag.

Step 8: extrude a circle with a diameter of about 3cm on the silica gel pad. Put it in a ventilated place and dry it at room temperature for about 1 hour until the surface crusts. It's a little elastic when touching by hand, and it's not easy to break.

Step 9: put it into a 210 degree preheated oven, and insert a baking tray into the lower layer of the oven. Bake in the middle layer until makaron shows the skirt, about 2-3 minutes.

Step 10: immediately turn to 130 degrees and bake for about 10 minutes. After turning to 130 degrees, immediately turn the lower baking tray to the top, and put a piece of tin foil in the baking tray to better prevent makaron coloring.

Step 11: bake, take out and let cool, then gently remove macaroni.

Step 12: add your favorite filling.

Materials required:

Low gluten flour: 35g

Sugar powder: 40g

Protein: 30g

Fine granulated sugar: 30g

Note: after macarone is squeezed, it must be put on the surface for air drying, and touch the surface with hands without touching hands before baking. I don't like sandwiched food. The original taste is more mellow. The filling can be filled with your favorite flavor,

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: sweet