French cuisine
VicentaLakin
The spring festival of the horse is coming up, and besides big fish, a low-oil, low-salt French eggplant is pretty good. This low-oil French-style eggplant looks a little bit like a saffron eggplant, but it's actually a authentic French dish, the original source of Julia Child's famous MasteringtheArtofFrenchCooking. In French food, the roasted eggplant is a mix of steaks or other meat, but it is more suited to Chinese appetites. I liked it when I first saw it in Yangyang. I stole it from my teacher. My family loved it. This low-oiled eggplant, though low in oil, is very young and very smooth, and the two very different tastes of the precipitous pastries and the soft ones collide in the mouth!
VicentaLakin
Macalon's ingredients are very simple: they're made of apricot, protein, sugar and frosting with a heart like jam or cream, making the skin soft and soft inside. The top-quality Macalon, which is very well coordinated in terms of materials, tastes and contrasts, integrates various tastes, produces a rich layer and also glitters of light. The colours of all colours are added to the production process, and the colored and coloured Macalon is given. The material is simple and the approach is not complex, but it is not easy to succeed. My heart -- one, sugar powder and apricot powder, you can grind it with a cuisine machine, make the powder more nuanced, and make the almond cookies more radiant. How about not grinding? The pelicans are not good, and this step has been forgotten and has not had any significant impact. Of course the powder filter is necessary. Because of the size of the almond powder particles, it's more powerful than sifting with larger eyes. I used French protein frosting, i.e. the protein of twirling cakes -- three times sugary, medium-speed, slow. Patience is important, and with my experience in making twilight cakes, the slowness of protein frost is more even and stable than the quickness of protein cream. 3 When powder and protein cream are mixed, they are also to be carried out in three stages, with no rush and slow mixing until the face of the ground is smooth, as described by a pot of friends as a “slurry drop”. 4. Squeeze the biscuit embryos with the smallest round mouth. I've got a pen, about half a centimetre in diameter, and it's finally working. When squeezing a biscuit embryo, the bouquet must be in a vertical state with the grill, slowly squeezed so that the crackers can be rounded. 5. Most importantly, the precipice cannot be roasted and must be dryed. Some formulas say it's 40 minutes to an hour to dry, but time doesn't matter. What matters is the condition of the biscuit embryo — the surface is very dry, the finger point is not sticky, even a little wooden spoon can hold, and pick up a wooden spoon does not sticky. It's the key to making a nice little dress. It is estimated that with the above five points, it is no longer difficult to bake a beautiful macaron at home. For the first time, there was no success, so there were no materials such as pigments, and there was no color. Let's make an original Macalon
VicentaLakin
the island of îlefllottante, one of france's classic sweets, with its mysterious and interesting name, is a floating egg clear on the british cathedral sauce, as if it were an island in the dark ocean, so people called him a floating island. if you don't have an oven in your house, you don't have to worry about it because it doesn't need to be baked, and if you have eggs, milk, sugar can make a very simple, very expensive romantic sweet
VicentaLakin
ShrimpBisque, interested in this soup, but there's a lot on the Internet that taught me how to crush vegetables with a mixer, to grind them into mud, to drink them in the soup. Over-onion soup (without flour and no butter), which is already thick when the material is churned to mud, and the shrimp soup is made of flour and cream, so it's so sticky that I can't do it on the Internet until I see the soup in a French recipe, and I've seen the real thing, and it's successful, and it's two people's. Besides, I didn't add it here because I bought a big shrimp, so I added two more bowls of water, which was good enough, so only pepper powder and salt, and only plain white wine, if not brandy。
