Matcha Macaron, fresh Matcha, sweet cream, layers of flavor in the mouth in turn burst.
Today, try to make a matcha macaron. The freshly baked shell will be a little crisp. After 1-2 days of cold storage, it will become incomparably crisp. In general, it is a good attempt. The fresh matcha tea makes the macaron no longer sweet and greasy. The sweet cream and the biscuit body are integrated, and the layers of flavor burst in the mouth. The fresh appearance is refreshing.1. The freshly baked shell will be a little crisp. After 1-2 days of cold storage, it will become extremely crisp. If you can't eat it for 2 days, it will be frozen.2. I always use 140 ℃ for the temperature of the oven. If there is a difference in the temperature of each oven, you need to fine tune and test several times to find the best temperature. It is easy to increase when you put it on the bottom of the middle and lower layers of the oven.
Step 1 . First, sift 70g almond powder, 80g sugar powder and 5g matcha powder together, and set aside.
Step 2 . Take 60g of egg white, and send it first to make big fish eye blisters.
Step 3 . Add 60g white granulated sugar in three times and beat at low speed until the egg beater has a firm sharp corner.
Step 4 . Sift in half the powder first.
Step 5 . The scraper shall be mixed evenly by means of cutting and turning.
Step 6 . Add the other half of the flour and continue to stir evenly.
Step 7 . Press the batter evenly on the wall of the bowl to make the batter evenly defoaming.
Step 8 . Mix until the batter is lifted, and the batter will slide down in a satin ribbon, and there will be cracks in the middle, which can be divided into 8 characters. The traces will disappear slowly after 10 seconds.
Step 9 . Put the batter into a decorative bag and squeeze it evenly on the baking tray.
Step 10 . Tap the bottom of the baking tray to spread the batter evenly, and then pick out the big bubbles with a toothpick.
Step 11 . Then remove the cold skin and put it until there is a thin shell on the surface, about 30-50 minutes, and put it on your finger without touching it.
Step 12 . Preheat the oven at 140 ℃ in advance, turn on the hot air, and bake for 15 minutes.
Step 13 . Take out the baked macaroni and cool it for later use.
Step 14 . Then come to make the filling. Sift 6g matcha powder into the pot, and add 50g light cream in batches.
Step 15 . Stir until the color is uniform.
Step 16 . Then heat it on a low fire, stir it constantly, heat it to a slight boiling temperature, add 15g of white granulated sugar, and stir it evenly.
Step 17 . Pour the matcha paste into 50 grams of white chocolate.
Step 18 . Stir until the chocolate melts completely.
Step 19 . Add 50g of salt free butter softened completely at room temperature.
Step 20 . It is sent until the color becomes lighter, the volume becomes larger and silky.
Step 21 . Put it in a decorative bag and squeeze it onto the cool Macaron.
Step 22 . Add another slice and keep it refrigerated for one day. It will taste better when the moisture returns to the proper place.
Step 23 . Matcha Makaron, complete O
Step 24 . Fresh and brown, sweet cream, layers of flavor in the mouth in turn burst.
Step 25 . After moisture regain, the taste is very good, crisp outside and soft inside, melting in the mouth, sweet but not greasy.
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