Chocolate Macalon
By VicentaLakin
Macaron, also known as the French tortilla, is a French dessert based on the pretzel, the main material of which is simple, consisting of biscuits made of protein, sugar powder, almond powder, etc., and all kinds of Gannash pie. Macalon’s materials are not complex, but it is the method that is developed. On the way to the dessert temple, he is the final test of integrated technology and the taste, sensitivity and rationality. The macaron cookies have a thin, thin skin and a delicate little dress, which is a challenge, but the key to her taste comes from a mix of cookies and internals, which is the perfect combination
Recipe Recommendations
- almond powder 100g
- powdered sugar 100g
- protein 36g
- salt 0.8g
- cocoa powder 10g
- fine sugar 10g
- protein powder 0.5g
- pure water 22g
- sweetening
- roast
- several hours
- senior
Steps for Chocolate Macalon
1
Almond powder, sugar powder, salt mix evenly
2
Coca powder with protein (1) 36 g
3
It's a good idea
4
To pour mixed powder into cocoa bowls
5
(b) Balancing backup
6
Protein (2) 40 g with fine sugar (1) 10 g and protein powder 0.5 g
7
Hit a hard-on, with a hard-line little hook
8
Water, fine sugar (2) 80 g, small fire slowly boiled to 118 degrees and fine sugar fully dissolved
9
(b) In three out of the puddles of the plume (2), high-speed cooling and asymmetrical, too fast to take photographs
10
Take a third of the protein cream and pour it into the paste, evenly mixed with rubber razors
11
Dry pasta
12
A third of the protein cream is poured into the paste and evenly mixed
13
THE LAST ONE-THIRD OF THE PROTEIN CREAM FALLS INTO THE PASTE, AND THE J-WORDS ARE EVEN
14
The face is wet and the color is lighter every time
15
Prepare a cup with a bag of bouquets and pour it to the face
16
(a) Close the mouth with a card
17
(a) Placing of the macaron silican pads on the grill, cutting out of small mouths with scissors at the bottom of the bouquet and crowding out of circulars by size
18
There are only two dishes, the rest of which are frozen in the fridge, which are horizontally attached to the dish, and lightly on the bottom of the dish, so that the paste is spread slightly
19
The oven is open for only 50 degrees of hot wind-laying for 15 minutes, and hand-touching embryos do not stick their fingers and do not have to be taken out of the 145 degrees medium level of the fire for 16 minutes。
20
When it's cold, it's taken out of the silica pad and squeezes chocolate butter sauce and picks up two identical cookies。
21
It's just not big enough to have a skirt, and for the first time, it needs to be learned。
22
Light as a snowflake
23
Don't get tired of itChocolate Macalon Make Tips
Chocolate Ganash: 50 grams of black chocolate crushed, 10 grams of butter softened, 50 grams of light cream warmed up to 80 degrees, half a piece of soft glint added to a soft chip of glytine to melt the chocolate, ready for cooling up to about 36 degrees into the funneled butter, to be poured into a scavenging bag for more than five hours. 2 The paste can also be sequestered at room temperature for about 30 to 60 minutes or more to dry the surface to roast in the oven, otherwise the surface will crack and no skirt will appear. One thinks it's better to go to the oven at 50 degrees and only burn in the heat for 15 minutes。