The original macaron
By VicentaLakin
Macalon's ingredients are very simple: they're made of apricot, protein, sugar and frosting with a heart like jam or cream, making the skin soft and soft inside. The top-quality Macalon, which is very well coordinated in terms of materials, tastes and contrasts, integrates various tastes, produces a rich layer and also glitters of light. The colours of all colours are added to the production process, and the colored and coloured Macalon is given. The material is simple and the approach is not complex, but it is not easy to succeed. My heart -- one, sugar powder and apricot powder, you can grind it with a cuisine machine, make the powder more nuanced, and make the almond cookies more radiant. How about not grinding? The pelicans are not good, and this step has been forgotten and has not had any significant impact. Of course the powder filter is necessary. Because of the size of the almond powder particles, it's more powerful than sifting with larger eyes. I used French protein frosting, i.e. the protein of twirling cakes -- three times sugary, medium-speed, slow. Patience is important, and with my experience in making twilight cakes, the slowness of protein frost is more even and stable than the quickness of protein cream. 3 When powder and protein cream are mixed, they are also to be carried out in three stages, with no rush and slow mixing until the face of the ground is smooth, as described by a pot of friends as a “slurry drop”. 4. Squeeze the biscuit embryos with the smallest round mouth. I've got a pen, about half a centimetre in diameter, and it's finally working. When squeezing a biscuit embryo, the bouquet must be in a vertical state with the grill, slowly squeezed so that the crackers can be rounded. 5. Most importantly, the precipice cannot be roasted and must be dryed. Some formulas say it's 40 minutes to an hour to dry, but time doesn't matter. What matters is the condition of the biscuit embryo — the surface is very dry, the finger point is not sticky, even a little wooden spoon can hold, and pick up a wooden spoon does not sticky. It's the key to making a nice little dress. It is estimated that with the above five points, it is no longer difficult to bake a beautiful macaron at home. For the first time, there was no success, so there were no materials such as pigments, and there was no color. Let's make an original Macalon
Recipe Recommendations
- almond powder 62g
- powdered sugar
- protein 75g
- fine sugar 35g
- rum appropriate amount
- unsalted butter 30g
- sweetening
- roast
- ten minutes
- ordinary
Steps for The original macaron
1
Almond powder mixed with sugar powder
2
(b) Protein uses an electric egg-pumper to blast a few laps of coarse fish eye bubbles at high speed, adding about one third of fine sugar, with medium-speed effect
3
When the foam is thin, one second of the rest of the fine sugar is added, and the medium-speed break continues
4
When the foam is thin and the texture appears, the last fine sugar is added and the medium-speed effect continues
5
Checking for hair-cutting: light foaming with a razor or an egg, with a tipping angle and a slight bending of the tip; the whole protein cream is fine, smooth and glitter -- This is nine distributions
6
The almond powder and sugar powder are added to the protein cream in three stages, each time evenly mixed, and then next time
7
(a) Combining evenly and continuing to mix the paste: from the perimeter to the centre or from the centre to the perimeter, and not to draw the circle
8
Scratched to the surface, smooth and thin, with a razor and then slowly dripping into the silk, the paste。
9
(a) scrambling the face with a round mouth of about 0.5 cm in diameter, vertically to the angle of the dish, with a single coin in size (my slightly larger, it's fine, as even as much as possible)
10
(a) A squeezed cookie embryo is placed in a ventilated drying, drying up to the surface of the cookie embryo with a hard mold, with a light finger pressed and no sticky hand
11
The oven is preheated at 190 degrees, placed in an oven, baked for about five minutes, and has a cookie embryo “hospital”, turning 170 degrees, and then baked for another 15 minutes. The temperature and timing of the oven will be adjusted depending on the circumstances of the oven itself, as long as it is not adhesive at the bottom of the cookie embryo。
12
(b) Preparation of the heart for the drying of the biscuit embryos: a grinder mixed with almond powder, a few drops of rum added to the grinding moment, continued high-speed grinding and almond powder produced in a paste
13
Add softening butter to room temperature, so that it can be evenly mixed
14
When the baked cookie embryo cools to room temperature, it can easily be removed from the grill with a razor
15
Select two cookies of essentially the same size, with an appropriate amount of cream almond in one of the cookie centres
16
Plus another cookie, that's all。