The tea macaron
By VicentaLakin
Today, trying to do a cup of tea, Macalon, the freshly baked shell will be a little thin, frozen for a day or two, and will become soothing, in general, a good one. Fresh fresh tea, a lack of sweetness for the Macalon, a combination of sweet cream and cookies, a layer of fragrance in the mouth, and a fresh appearance。
Recipe Recommendations
- almond powder 70 grams
- powdered sugar 80 grams
- matcha powder 5 grams
- egg white 60 grams
- white granulated sugar 60 grams
- light cream 50 grams
- white chocolate 50 grams
- unsalted butter 50 grams
- sweetening
- baking
- several hours
- senior
Steps for The tea macaron
1
70 grams of almond powder, 80 grams of sugar powder, 5 grams of tea powder, sift together and spare。
2
Take 60 grams of egg purifier, first give it a break, then give it a big fish eye。
3
White sugar, 60 grams in three rounds, is sent at a low speed until the egg-beater has a strong little angle。
4
Scan half the powder first。
5
Scratchers mix evenly by cutting and flipping。
6
Add the other half of the powder and continue to mix evenly。
7
Put the face on the wall of the bowl, so that the face can melt evenly。
8
The paste drops in a ribbon, it breaks in the middle, it cuts into eight words, and the trail disappears in 10 seconds。
9
Put the pasta in a bouquet and squeeze it evenly on the grill。
10
Smash the bottom of the grill, spread the paste evenly and remove the large bubble with toothpicks。
11
Then you go to the skin and you put a thin shell on the surface for about 30 to 50 minutes, with no finger on it。
12
The oven is preheated at 140°C, warms the wind and is set for 15 minutes。
13
Take out the baked Macalon, cool it。
14
Then we'll make a pie, six grams of tea powder and 50 grams of light cream。
15
Smuggle to even colour。
16
Then the little fire heats up, and it's so hot that it boils a little, and it adds 15 grams of white sugar, and it mixs evenly。
17
Pour tea to 50 grams of white chocolate。
18
Smash to full melting of chocolate。
19
Set room temperature softened by 50 grams of salt-free butter。
20
Sends to faded colours, larger sizes, silky state。
21
Put in a bouquet and squeeze on the cool Macalon。
22
One more, a day of cold storage, and it'll be better to eat when the tide comes in。
23
♪ TASTE MACALON, FINISH O ♪
24
Fresh tea, sweet cream, layered flavor in turn。
25
It's good after the tide. It's soft inside, it's ready to enter, it's sweet。The tea macaron Make Tips
One, the shell that has just been baked, will be a little frazzled, and it will become soothing after a one-to-two-day return to the tide that if it is not eaten, it will be frozen and preserved. The temperature of the oven, which I've been using at 140°C, varies from one oven to another, and it takes me several times to fine-tune the temperature to find the best temperature, which can be raised at the bottom of the lower layer of the oven。