French strawberry macaron
By VicentaLakin
HOW CAN WE LOSE STRAWBERRY IN THE BERRY SEASON? STRAWBERRY MACALON IN A Q。
Recipe Recommendations
- almond powder 75 grams
- powdered sugar 75 grams
- aged egg white 56 grams
- fine sugar 45 grams
- Red and green powder appropriate amount
- white sesame appropriate amount
- Passion fruit paste 80 grams
- glucose syrup 5 grams
- white chocolate 100 grams
- butter 10 grams
- sweetening
- roast
- an hour
- ordinary
Steps for French strawberry macaron
1
Almond powder and sugar powder mixed early。
2
When you mix it with sugar powder, the almond powder doesn't come out. If it's super fine, it's just sifting。
3
Aging egg cleaners means separated egg cleaner refrigerators that are kept for more than 24 hours, so they are stable and suitable for Macalon。
4
Add 45 grams of fine sugar in three minutes。
5
The protein is so thin and luminous, it's so small and sharp that it must be in place。
6
THE PROTEINS WERE ADDED THREE TIMES TO THE SIFTED TPT POWDER, WITH CUTTING, PRESSURE, AND MIXING。
7
Good paste, fine smooth。
8
A little bit of paste and a little bit of green pink, with most of the remaining paste in red, filled with a bouquet of flowers, and a little one with a beak of green paste。
9
Squeeze out the strawberries first, squeez a few sesame in a row, and don't wait for all that to dry up。
10
It's a condensed hair that squeezes out of the circle vertically, and then slowly narrows the squeezed head down and pulls out the tip of the tip of the head。
11
And then we'll squeeze strawberry out of the green paste。
12
Put it in the top of the oven and turn on the 50-degree hot wind-skin for about 20 minutes. Hands on the finger are completely un sticky, with a hard-skinned end。
13
The dish is moved directly to the lower middle level and is roasted up and down at 140 degrees for 20 minutes。
14
About six minutes of skirts up to the highest point。
15
Out of the oven and then out。
16
Beautiful dress side。
17
QQ. STRAWBERRY。
18
It's not empty。
19
This time, I'm a fragrance, and the sour licorice is perfect for macaron. A 10-gram diet of 20 grams of liquefie in the maggot of 80 grams of glucose gravy and 100 grams of fine sugar; a sifting of the fragrance seed into the milk pan with fine sugar boiled by a fire, sifing it into a smelt of fragrance and evening it with glucose. 2 The chocolate insulation melts and removes it, mixing up to 40 degrees of permafrost with chocolate sauce, which is then evenly filled with butter mixed into a bag to the ground。
20
It's the best taste when you get back to the tide。French strawberry macaron Make Tips
It's not a certain amount of time. It depends on the state. The skin must be in place. No wrinkles, no color, no emptiness, no skirts are the successful Macalon. It's very important to bake the temperature。