Chocolate Macalon
By VicentaLakin
A macaron material was made, two plates were made, one tried the hot wind cycle dry skins were baked with 130 degrees hot wind, one indoor dry skin was baked with 140 degrees hot wind, and the result was that the skirts made at 130 degrees were large, the crowds at 140 degrees were relatively small, the sides of the skirts and the shells would be a little crack, and the good thing was that they ended up not looking at the hollows, which were just an implicit problem. It's an indoor dryer of 140 degrees of the hot wind cycle. It's good. When you're doing it, you look at your own oven, and you know the temperature。
Recipe Recommendations
- almond powder 45 grams
- powdered sugar 45 grams
- egg white 17 grams
- egg white powder 1/4 teaspoon
- fine sugar 7 grams
- qingshui 11 grams
- dark chocolate 100 grams
- light cream 100 grams
- butter 20 grams
- gelatin tablets half a tablet
- sweetening
- roast
- an hour
- senior
Steps for Chocolate Macalon
1
Almond powder and sugar powder are evenly sifted
2
dig a little pit in the middle of tpt, drop it in the egg purr one, then lighten it. stay
3
Protein powder and seven grams of sugar
4
It's a short, straight angle
5
Thirty-seven grams of sugar and 11 grams of water, slow to 118 degrees
6
Five to six times into the plume, high-speed stir-down cooling. Head
7
stabilize tpt with silicone
8
Take a third of the protein cream and pour it to the almond. Internal
9
Smash it evenly, add a little red color to it
10
Take another third of the protein cream and add it to the apricot
11
Take another third of the protein cream and add it to the apricot
12
The last one-third of the protein cream goes in, it cuts evenly, and the last state is that the almond paste can break four-to-fifty
13
Loading a flower bag
14
A vertically squeezed round on the macaron silon pad, squeezed and stunned two or three downwards and slit some bubbles with toothpicks
15
When the skin is not sticky in the room, put the oven in the lower middle and turn the 140-degree heat cycle 16 minutes. You can put tin paper on top of it. It's too heavy
16
There's a little dent in the center
17
Plugged chocolate pies: black chocolate and light cream melted in butter, melted in gilding tablets early and filled in freezer for hours. When it's sealed, the freezer freezes
18
Done