Pikachu French Macalon
By VicentaLakin
A lively and sweet Pikathu and a mind that never gives up is a good childhood memory for a generation. Make the sweet pikachu, the sweet French macaron, the husk of the fragrance, the soft, moist inner core, and take over the hearts of the grown-ups. Macalon: 70 g of almond powder, 70 g of sugar powder, 60 g of protein, 2 g of protein powder (not available), 50 g of glycerine sugar, and a few drops of pigmentin (yellow). Decoration: Black and white chocolate with a drop of red colour. Pumps: 50 grams black chocolate, 40 grams light cream。
Recipe Recommendations
- almond powder 70 grams
- powdered sugar 70 grams
- protein 60 grams
- protein powder 2 grams
- fine sugar 50 grams
- food coloring few drops
- Black and white chocolate a little each
- red pigment 1 drop
- dark chocolate 50 grams
- light cream 40 grams
- sweetening
- baking
- an hour
- senior
Steps for Pikachu French Macalon
1
Prepare all kinds of food. Sugar powder is to choose pure sugar powder that does not contain starch or to grind fine sugar into powder with a dish。
2
Sifting almond powder and sugar powder. Don't crush almond powder while you're sifting。
3
Draws on paper the shape of Picacho, cuts it and prints it on a piece of paper. You can also use printed drawings。
4
Pumping protein into a water-free, oil-free pelvis, adding protein powder (to increase stability), adding fine sugar in three minutes and passing。
5
Send the protein to a hard hair bubble。
6
Add yellow-coloured。
7
The mixed powder classes of step 2 were added to the distributed proteins, and were rolled to a slightly thick ribboned paste。
8
The pasta is loaded into two bouquets, one medium round mouth and one small round mouth。
9
Placing a paper mat with a picachu pattern under a tarpaulin or a macaron pad, drawing ears with a small mouth and squeezing the body with a big mouth. A few shakes of the oven, opening a 30-degree hot wind in the oven, drying the surface slightly to the point where it is not sticky. (If the oven doesn't have a heater, it'll be fine for 15-30 minutes in the room ventilation.)
10
When the surface is slightly dry, two small hands are squeezed out of the front of the ear, and the drying continues, they are placed in the middle of the preheated oven, with a simultaneous heating of 160 degrees up and down, and the hot wind mode is about 12 minutes dry。
11
When it's done, take out the dry。
12
The melted black and white chocolate paints ears, eyes, mouths and elf balls, while cooling and condensing。
13
Prepare the internals: cut the black chocolate into small pieces and melt it into liquid with a small microwave fire。
14
Creaming of light cream into chocolate fluids, mixing to full integration and cooling to viscous state at room temperature。
15
The well-prepared kanaks will be packed in a cutter's bouquet, squeezed on the side of the back, covered with the front of the picachu, and placed in a freezer to be stored overnight。
16
You can eat it right away。Pikachu French Macalon Make Tips
1. The French approach is easier and simpler than the Italian macaron. But the Italian approach is more stable and more successful. The quality of the fine sugar and sugar powder used in making Macalon is high, so I use double-carbon sugar from the glycerine garden, which is clean to the ground, fine to the particles, which comes from making sugar powder, and avoids the disadvantage of adding starch to ordinary sugar powder. 3. The temperature requirements for the ovens are also high, requiring adjustments in the timing and temperature of the ovens, as appropriate。