Macarone: a dessert with high failure rate

Macarone: a dessert with high failure rate

Introduction:

"Makaron is a snack with a high failure rate. Although its material is simple, it is not 100% successful in every operation. Makaron's taste is crisp outside and soft inside, thin and crisp outside. But if you bite it down, you will get its sticky soft filling, which is very rich in taste. (this is the amount of two copies)

Production steps:

Step 1: sift almond powder and sugar powder

Step 2: beat the egg white with electric beater and add 1 / 3 sugar

Third step: add one of the remaining 2 points to the foaming finish, then add the remaining sugar (add the desired color, the same procedure).

The fourth step: gently scrape up the foam with a scraper or an egg head.

Step 5: add almond powder and sugar powder into protein cream three times, cut and mix well

Step 6: after mixing, continue to mix the batter, mix evenly from the periphery to the middle until the batter is smooth and delicate, pick it up with a scraper and slowly drop it like silk

Step 7: put the paste into the decoration bag and squeeze it on the silicone pad

Step 8: put the extruded biscuit germ in a ventilated place to dry, and a hard mold appears on the surface of the dried biscuit germ

Step 9: put it into the preheated oven, heat 150 ℃, heat 160 ℃, bake for 5 minutes, turn to 120 ℃, heat 140 ℃, and bake for 12 minutes (use Changdi electric oven cktf-30gs)

Step 10: sandwich method: butter softened at room temperature, water melt, add sugar, milk stir evenly

Step 11: remove from heat, add egg yolk, and mix with rum until cool

Step 12: choose the biscuit germ of the same size, squeeze the filling on one piece of biscuit germ, and cover it with another piece

Step 13: do two of the amount, a little worried about failure

Materials required:

Egg white: 75g

White granulated sugar: 27g

Almond powder: 60g

Sugar powder: 110g

Rum: 2G

Butter: 15g

Milk: 10g

Egg yolk: 1

Note: 1: it's best to use silica gel pad to make skirt easily. 2: put the extruded biscuit germ in a ventilated place to dry. Only when there is a layer of hard mold on the surface of the dried biscuit germ can it be put into the oven

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: other