Happy Gourmet Caron
By VicentaLakin
This is Annie going to Paris to take a dessert cooking class with the dessert chef PAPYBIO, to learn the recipes and practices. Macalon is one of the classic French desserts, with different tastes and colours. Sweet, salty, even seafood. The materials and processes produced varied somewhat. But it's true that, as chefs say, successful Macalon requires three conditions: precise materials, precise temperature, precise operation. Let's see what the real French macaron does
Recipe Recommendations
- almond powder 200g
- powdered sugar
- protein
- green food coloring appropriate amount
- water 50ML
- crushed pistachios 80g
- egg yolk of 2
- liquid cream 120g
- butter 20g
- Vanilla sugar powder 2 bags
- sweetening
- roast
- several hours
- senior
Steps for Happy Gourmet Caron
1
[presentation]: 75g + 75g protein membranes packed, placed in the refrigerator three weeks in advance and static in liquid form。
2
200 g sugar powder
3
200 g almond powder
4
Combining two powders
5
Mixed powder filtered。
6
take 75 g for three weeks and add it to the sifted powder。
7
With a few green edible pigments, the mix is even。
8
add 200 g sugar + 50 ml water to the pot
9
Heat while mixing。
10
When sugar heats up to 105
11
另外取75g蛋白，When sugar heats up to 105，开始低速打发蛋白。
12
When the temperature of sugar rises to 115°, the high-speed pass-out is replaced until the heating reaches 118°。
13
Put the sugar on the side slowly into the distributed protein, while changing the low-speed mix。
14
When fully rewinded, the medium-speed mix was even and the wall was tested by hand to the extent that the temperature was not hot. (approximately 50°) and lifting of the egg-beater, the protein is in a “bird beak”。
15
The finished protein will be carefully mixed three times into the finished protein in step 4. (The mix is the same as making cheesecake, slowly flipping from the bottom with a rubber razor, slowly rotating the container in the left hand. I'm not sure
16
I've got silica for the macaroon grinder, completely dry and waterless。
17
1 add a well prepared protein sludge to the squeezing drum and select a round opening of about 8 mm. squeeze out a macaroon. be careful not to overwhelm the grinder. (the protein mud will spread slowly and automatically adjust to the shape of the mold. i'm not sure
18
There is no macaroon squeezing: when squeezing, squeezing the drum vertically, then squeezing and pulling. Keep the protein mud round。
19
When they're all squeezed, they throw up and down the grill three times and throw out the bubble inside。
20
35 minutes still
21
The oven is preheated at 190°, placed in Macalon at 160° for 13 minutes. (One layer at a time and no overlaps. If you're squeezed on a baking paper, you've got two to three floors of metal under you, you've got heat, you've got soft inside. I'm not sure
22
Baked Macalon, 30 minutes or so, completely deformed。
23
: 40 g sugar + 10 ml water, melted into syrup. then you add 20 g almond powder, 80 g pistol, and you mix it in thick。
24
Two eggs yellow, two bags of vanilla sugar powder, flatten。
25
a thick pistachio mud, with 120 g liquid cream, a small fire boiled to boil and thick. the pistachio mud in step 4 is added at a point, evenly mixed in the glucose fluid。
26
The mixture of liquids is poured into the pan, and the small fire is mixed into a thick mud type (note, cannot boil). They are then added to the room temperature melted butter, which is evenly mixed and cools the pistachio pie。
27
Take a disemboweled Macalon and put on the pap。
28
Take another piece, cover it gently, and turn it carefully, so that the pie is evenly distributed。
29
Crab-flavored macaroni: Dry a can of crab meat, add homemade mayonnaise and mix it into mud。
30
Take a disemboweled Macalon and put on the pap。Take another piece, cover it gently, and turn it carefully, so that the pie is evenly distributed。
31
Put it in the fridge for 24 to 48 hours, that's all。Happy Gourmet Caron Make Tips
[Precautions for success]
1. During the standing process of macaron mud, ensure that the air is dry and there is no moisture around it.
2. Food coloring should be used in powder form, and liquid color will change the taste of macaron.
3. The protein should be prepared in advance and refrigerated in the refrigerator for 3 weeks to ensure its liquid state.
4. If you use baking paper, put 2-3 layers of metal baking pan under it when you enter the oven to prevent the bottom from being heated too high. The macaron biscuits will not be crispy on the outside and soft on the inside.
5. It is best to put only one plate at a time when entering the oven. Heat the upper and lower pipes of the oven in a circular circulation.
1. During the standing process of macaron mud, ensure that the air is dry and there is no moisture around it.
2. Food coloring should be used in powder form, and liquid color will change the taste of macaron.
3. The protein should be prepared in advance and refrigerated in the refrigerator for 3 weeks to ensure its liquid state.
4. If you use baking paper, put 2-3 layers of metal baking pan under it when you enter the oven to prevent the bottom from being heated too high. The macaron biscuits will not be crispy on the outside and soft on the inside.
5. It is best to put only one plate at a time when entering the oven. Heat the upper and lower pipes of the oven in a circular circulation.