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The practice of Macaron
The production method of macaron: sift powdered sugar and almond powder, add food pigment to adjust color, set aside. Beat the egg whites until foamy, add fine sugar and continue to beat until hard foaming. Add the powder in 1 to 2 in three times and mix well with a rubber scraper until the batter is flowing. Put the batter into a laminating bag, squeeze out a uniform round batter, and let stand for 15 minutes.
Macaron without almond powder: material: 150 grams of sugar powder, 150 grams of fine sugar, 110 grams of protein, 50 grams of salt-free butter, 50 grams of low-gluten flour, 150 grams of food pigment step: sift together powdered sugar, fine sugar and low-gluten flour and set aside. Add the egg whites to the fine sugar in three times and beat until hard foaming. Add the sifted powder to the protein cream three times and mix it gently with a scraper.
Valentine's Day heart-shaped macarons: mix almond powder, powdered sugar, 34g egg white and red pigment and stir well. Mix 34g egg white, 18g white sugar and protein powder and beat. Pour 82g sugar and water into the pan, bring to the boil, pour into the egg paste and mix. Pour into the red batter, stir well and place in a laminating bag. Squeeze out the heart, put it in the oven, 160 degrees, bake for 16 minutes. Pour dark chocolate, light cream and coffee powder into the pan and bring to a boil.
Macaron practice: mix almond powder and powdered sugar evenly, sift and set aside. Add the egg whites to the fine sugar in three times and beat until hard foaming. Add the powder in 1 to the protein paste in 2 in three times and mix well with a scraper until the batter is shiny. Put the batter into a laminating bag, squeeze out a small round piece of flour paste, place on a baking pan and let stand for 20 minutes.
Step of making macaron: sift almond powder and powdered sugar and set aside. Beat the egg whites until foamy, add sugar in three times and beat until hard foaming. Add the powder mixture in step 1 to the protein paste in step 2 three times and gently stir with a scraper. Add food pigment and stir well. Put the mixed batter into a laminating bag, squeeze out the small round batter and let stand for 15 minutes.
The practice and formula of macaron
Heat the salt-free butter until melted, add the food pigment, put it in a laminating bag, and squeeze it on the macaron.
Macaron ingredients: 150 grams of almond powder, 150 grams of sugar powder, 3 proteins, 40 grams of fine sugar, the right amount of food pigment. Macaron practice: mix almond powder and powdered sugar evenly, sift and set aside. Add the egg whites to the fine sugar in three times and beat until hard foaming. Add the powder in 1 to the protein paste in 2 in three times and mix well with a scraper until the batter is shiny.
Step of making macaron: sift almond powder and powdered sugar and set aside. Beat the egg whites until foamy, add sugar in three times and beat until hard foaming. Add the powder mixture in step 1 to the protein paste in step 2 three times and gently stir with a scraper. Add food pigment and stir well. Put the mixed batter into a laminating bag, squeeze out the small round batter and let stand for 15 minutes.
The production method of macaron: sift powdered sugar and almond powder, add food pigment to adjust color, set aside. Beat the egg whites until foamy, add fine sugar and continue to beat until hard foaming. Add the powder in 1 to 2 in three times and mix well with a rubber scraper until the batter is flowing. Put the batter into a laminating bag, squeeze out a uniform round batter, and let stand for 15 minutes.
50g almond powder and 50g sugar powder are mixed and sifted, a process also known as TPT. Boil the syrup, heat 230g of sugar and 70g of water in a small milk pot and measure the temperature with a thermometer to heat the syrup to between 116 and 120 degrees. Add 20g of protein and the right amount of toner to the sifted TPT and stir until there are no particles.
Raw materials: almond powder and powdered sugar, sieve, container, pigment, egg beater, laminating bag, oven. Take a container to put the powdered almonds and powdered sugar together, sift them with a sieve, filter out the coarse particles, add pigment, and stir slightly. Add the egg white, stir the egg white until foamy, stir the sugar with a little water and heat it evenly. Pour the melted syrup into the egg white, which is scalded by the syrup.
Macaron without almond powder
1. Macaron without almond powder: material: 150 grams of sugar powder, 150 grams of fine sugar, 110 grams of protein, 50 grams of salt-free butter, 50 grams of low-gluten flour, 150 grams of food pigment step: sift together powdered sugar, fine sugar and low-gluten flour and set aside. Add the egg whites to the fine sugar in three times and beat until hard foaming. Add the sifted powder to the protein cream three times and mix it gently with a scraper.
2. Fake macarons that do not need almond powder should first be pasted with milk powder. Add milk powder, corn starch and yogurt together and stir well. It should be noted here that it may feel dry at first, but do not easily increase the amount of yogurt, because the milk powder will melt after stirring for a while, try to control the milk paste in the paste, not too thin. Please click to enter the picture description and then beat the egg whites. Separate the yolk from the egg whites.
3. Stir the almond powder and sugar into the egg whites, then put the sugar and water into a container to boil, and the temperature of the sugar water will rise within a minute of killing the protein, so control the temperature. It is also troublesome to dispose of the egg whites, pay attention to a small number of times, send them to fluffy, then put the batter in a laminating bag, squeeze it on a plate, and put it in the oven.
4. Mix almond powder and powdered sugar well, dig a small hole in the middle of the sieve, pour in egg white 1, then gently cover with egg beater until there is a short right angle, you can add 11 grams of water to 37 grams of fine sugar. Simmer to 118 degrees and pour into the egg whites for 5 to 6 times. Do not pour into the egg head silicone knife to mix batter and egg white each time.