Girlish bust makaron
One bite, crisp but dense. The wonderful taste blooms gently on the taste buds, accompanied by a sense of happinessMakaron's practice is not difficult. The materials are as simple as almond powder, powdered sugar, protein and pigment, but it is a little difficult to succeed. Makaron's classic symbol - the bulging small skirt is the key to success!Now let's take a look at how to bake a macarone with a beautiful skirt!1. No matter whether the almond powder is ground by yourself or bought directly, it will not be very fine. When using it, mix the almond powder and sugar powder and then grind it. You can avoid the almond powder becoming sauce and get a fine mixture of almond powder and sugar powder. Only when the powder particles are fine enough, the appearance of makaron will show a fine luster.2. Sugar powder must be 100% pure. Moisture proof sugar powder mixed with corn starch cannot be used. Children's shoes that cannot buy pure sugar powder can be ground with fine granulated sugar.3. After the batter is mixed, different colors of pigments can be added according to personal preferences. If not, it is the primary color.4. The surface of the macarone should be dry to such a degree that the circumference can be touched with hands, and even if the force is too large, it will not deform.5. When making makaron, the effect of using silicone pad is the best. Because the heat conduction of the silicone pad is slow, the bottom can be prevented from forming too early, and skirt edges are easy to appear. If there is no silicone pad, is it impossible to make macarone? In fact, it can be done, but it is recommended to put an empty baking pan under the baking pan to isolate part of the heat at the bottom.6. Macarone is very rich in fillings. You can use all kinds of fillings you like, but you can't use fillings that are too wet or too fluid.7. If you have a weak taste and like to habitually reduce the amount of sugar when making western pastry, please note that when making makaron, do not reduce the amount of sugar at will, otherwise it will be difficult to succeed.
Step 1 . Mix almond powder and sugar powder, and grind them in the food processor for 1 minute.
Step 2 . Sieve the mixture of ground almond powder and sugar powder. (If it is not easy to sieve, the back of the spoon can be used to roll and mix the powder)
Step 3 . Beat the egg white at low speed until it is coarse and foamy. Add 40g of fine granulated sugar in batches and beat it at medium speed.
Step 4 . Beat until the egg head protein is inverted triangular, hard foaming.
Step 5 . Pour the sifted mixture into the beaten protein.
Step 6 . Use a rubber spatula to turn it up from the bottom and mix it evenly until the mixture is smooth and shiny. Lift the spatula and the protein paste will fall in a satin ribbon.
Step 7 . Divide the batter into several parts, add different pigments, and continue to stir until the color is uniform.
Step 8 . Put the batter into the decorative bag, and squeeze the round batter into the paved Macaron silicone pad.
Step 9 . The batter spreads out automatically and the peak falls back.
Step 10 . Dry in a ventilated place for 30 minutes to form a non sticky skin.
Step 11 . Preheat the oven to 160 ℃, bake the middle layer for 5 minutes until the skirt edge appears, and then bake for 15 minutes after the temperature is adjusted to 120 ℃; Remove and demould after cooling.
Step 12 . Mix the cold water, corn starch and eggs, and beat the eggs until they become liquid
Step 13 . Pour the granulated sugar and milk into the pot and heat it over low heat until the granulated sugar is completely melted.
Step 14 . Add egg liquid and continue to heat on low heat. (Keep stirring while heating to avoid sticking to the bottom)
Step 15 . Turn off the fire until a thick paste is formed; Add butter and vanilla essence successively and mix well.
Step 16 . Cool it and put it into a decorative bag. Squeeze an appropriate amount of vanilla filling onto a small round cake, and then stick another small round cake.
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