Red velvet

By VicentaLakin

Red velvet
To continue to study Macalon today, to make a red velvet, to fail once in the middle because of the lack of time for cold skin, it is in no hurry to do so. Refrigerator freezes for one or two days before eating, the shell will be thin, the interior soft and wet, the pate sweet, and a cup of coffee, which is the perfect afternoon tea snack。

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Steps for Red velvet

  • Make Red velvet step 0
    1
    We'll make chocolate Ganash, 80 grams of white chocolate (32% content), 20 grams of light cream, and water insulation。
  • Make Red velvet step 1
    2
    A few drops of rum, evenly mixed。
  • Make Red velvet step 2
    3
    Gunaches put it in a bowl, and the watchbread was protected from surface drying and the fridge was frozen for six hours。
  • Make Red velvet step 3
    4
    53 grams of almond powder, 53 grams of sugar powder, sifting。
  • Make Red velvet step 4
    5
    Smash it evenly, put it aside。
  • Make Red velvet step 5
    6
    Take 45 grams of egg purifier, add a few drops of lemon juice, give it a break, give it a big fish eye。
  • Make Red velvet step 6
    7
    The fine sugar is added to the distribution three times, in the case of thick bubbles, bubbles and bubbles。
  • Make Red velvet step 7
    8
    After distribution of the bubbles to 8, a few drops of red velvet were added, which continued。
  • Make Red velvet step 8
    9
    It was sent to the nine distribution bubbles, which were strong enough to keep the eggs clean。
  • Make Red velvet step 9
    10
    Pour half the powder first, mix it with a tangle。
  • Make Red velvet step 10
    11
    Add the other half of the powder and keep it even。
  • 12
    The paste is then mixed into a basin wall, evenly covered by lighter techniques, and then the face is brought together, which is done about three times。
  • Make Red velvet step 11
    13
    The razor is lifted, the paste slides down, the paste marks slowly disappear, and the time to disappear is not less than 10 seconds。
  • Make Red velvet step 12
    14
    Put the pasta in a bouquet and then squeeze it evenly on the grill。
  • Make Red velvet step 13
    15
    Smash the bottom of the grill and spread the paste evenly。
  • Make Red velvet step 14
    16
    I'm going to use my toothpicks to break a big bubble。
  • Make Red velvet step 15
    17
    Under the air conditioner, 40-50 minutes cold skin. Until the touch is completely free, a thin shell is sufficient。
  • Make Red velvet step 16
    18
    The oven 140°C is preheated 10 minutes early, the vent function is open and the mid-level roast is 20 minutes away。
  • Make Red velvet step 17
    19
    Take it out when it's done, cool it and then take it off。
  • Make Red velvet step 18
    20
    Let's start with the right size。
  • Make Red velvet step 19
    21
    Refrigerated chocolate ganache sauce, removed and loaded into a bouquet。
  • Make Red velvet step 20
    22
    Squeeze on the Ganache sauce。
  • Make Red velvet step 21
    23
    All right。
  • Make Red velvet step 22
    24
    RED VELVET MACARON, FINISH O
  • Make Red velvet step 23
    25
    When you're done with the Macalon, the shell will be a little hard, it'll be cold for a day, and when the tide comes in, it'll feel better。
  • Make Red velvet step 24
    26
    Soaked, full of mouths, small and delicate。
  • Make Red velvet step 25
    27
    Gunnash's portal is ready, sweet。

    • Red velvet Make Tips

    1. If there is no Macalon for the grill. You can find a round bottle, a little flour on the mouth, and you can put it on the grill, and you can resize the Macalon. Refrigeration is kept for 1-2 days, and if it is not eaten, it is frozen. Three, almond powder and sugar powder must be screened。

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