Sakura Makaron
By VicentaLakin
the oven is set at 150 degrees, lower-middle, 13min preheat, 15min difficulty 5 stars, 3 people, 50-min raw materials at time: protein 50g sugar, 20g almond powder, 105g saliva, pink heart: butter, 50g, light cream, 2 yolk, milk 7g, rum 3g
Recipe Recommendations
- protein 50g
- almond powder 60g
- Salted cherry blossoms a little
- butter 50g
- egg yolk of 2
- rum 3g
- fine sugar 20g
- powdered sugar 105g
- powder pigment appropriate amount
- light cream 25g
- milk 7g
- sweetening
- baking
- an hour
- senior
Steps for Sakura Makaron
1
1 2h insulated from salted cherry blossoms
2
Almond powder, sugar powder mixed evenly
3
3 with 20 g protein, evenly mixed
4
4 The appropriate amount of pigmentation, evenly mixed
5
5. The fine sugar fractions are added to the remaining proteins and are quickly mixed to rigid hair bubbles
6
Six minutes to mix almond powder
7
7. loading of mixed pasta in a bouquet, on the macalon mat, approximately 2 cm in diameter
8
when the 8s are done, the natural wind drys 30m
9
9. relay the decoy to 150 degrees, with a 15-min limit
10
10. The combination of light cream and yolk heating is even
11
11, Butter softening and sweetness
12
12. Add cold yolk paste
13
13, lastly add rum and milk, evenly mixed and frozen 1h
14
14. The cooling Macalon joins the clamp with the salt cherry on the surface of the dry waterSakura Makaron Make Tips
Tips: It is best to use aged egg whites stored overnight. When coating the salted cherry blossoms, a small amount of honey can be used. If the room temperature is low, beat the egg whites over a warm water bath until stiff peaks form.