Chocolate Macaroon
Since I saw the macarone Liu Qian took during the Chinese new year, I have devoted myself to the challenge. Although my sister is still a rookie on the baking Road, I have the courage and courage. Hee hee ~ I made it a few days ago. In the final stage of baking, I forgot to put the baking pan on the lower layer, resulting in the baked macaroni not having the soft taste, but being hard. Then I tricked my little fat family into saying that this was macarone. Ha ha, he ate it all! Yesterday, I saw makaron in yoyo blog. She summarized a lot of failure experiences. After careful study, I picked up the guy again and finally made makaron, the dessert with the highest failure rate in the legend. Xiaopang will know that he was cheated that day after eating this!1. Almond powder must be ground fine enough, and the finer the macarone, the smoother the macarone surface. Almonds must be sifted before cooking. After the almond powder is mixed with the sugar powder, it is best to use the sieve for filtering the almond powder and sift it again. The finer the powder, the smoother the macarone surface.2. The sugar powder in almond powder cannot be replaced by fine granulated sugar or soft white sugar, otherwise the melting of large granulated sugar after heating will form a hole on the surface of macarone, and there will be no skirt.3. When baking macarone, be sure to change the layers of the baking plate.I think the reason why I am successful in making desserts is that I am obedient. When experts say what materials to use and how to bake them, I will follow the steps obediently. When conditions are not ripe, I will not start dripping. Hee hee~
Step 1 . Place the almond powder in the refrigerator to freeze it (to prevent oil from coming out during grinding), sift the almond powder, and then mix the main ingredients evenly.
Step 2 . Put the evenly mixed materials into the blender and grind them for one to two minutes. Don't grind them too much.
Step 3 . Sieve the ground mixed powder again.
Step 4 . Beat the protein to hard foam. During the beating process, note that the container used should be free of water and oil, and add the sugar powder in the ingredients in batches. (This cake maker knows it.)
Step 5 . Mix the mixed powder of Material 1 in batches. I mix the powder with protein. Mix the flour and protein up and down, push the paste into the container about 10 times, and mix until shiny. Note that the mixing process must be moderate, smooth and not excessive. To see the almond paste lifted up, it will fall in a continuous broad band, and the ribbon like lines will not disappear immediately., Put the silicone pad on the grill first, and put it into the oven later. Install the almond paste into the decorative tape.
Step 6 . Use a round patterned mouth to squeeze it onto the Macaron silicone pad. In this step, be careful not to squeeze the almond paste into the circular area of the silicone pad. Leave a small circle. You can observe the fluidity of the almond paste after squeezing it. After a while, it will fill the circular area.
Step 7 . Preheat the oven at 100 ℃ for 2 minutes, put it in the Makaron to air dry, and turn on the fan to bake for 10 minutes. (If your oven does not have a fan, put it in a ventilated place for half an hour, touch the surface with your hand and form a hard shell.) Take it out after skin formation, preheat the oven to 150 degrees, place an empty baking tray on the lower layer, bake for about 5 minutes, and then turn it to 100 degrees, place it on the lowest layer, and bake for about 10 minutes.
Step 8 . In the process of baking, you can make chocolate filling, melt the dark chocolate in water, add light cream, and stir well. (I learned today that chocolate with light cream will not solidify.)
Step 9 . Take the baked macaron out of the oven, cool it in the air, and then shovel it down with a small shovel, or directly remove the macaron with your hands. You can bend the silicone pad to separate the macaron, so as to prevent the middle part from sticking to the silicone pad. Place the chocolate filling on a piece of macaron, and then take another piece to cover it.
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