#4th Baking Contest and is Love Eat Festival#italian Macarons
1.
Prepare the materials. Almond flour is sifted once, mixed with salt and powdered sugar, and then sifted 2 to 3 times. I changed the sieve in the picture to a finer one later.
2.
Add egg white 1 to the mixture of almond flour, salt and powdered sugar, and mix well. It may be a little dry at first, but it will get better later. The batter after mixing is somewhat like marzipan.
3.
Mix the egg white 2 with the fine sugar 2 and stir it evenly with an electric whisk until it is stiffly foamed, that is, lift the whisk, and a small vertical triangle appears on the egg beater.
4.
Mix water and fine sugar 2, heat it to a boil over medium heat, and continue heating until 115-118 degrees Celsius. Remove from heat.
5.
Beat the beaten egg white again to prevent defoaming, then turn to a low speed, slowly pour the syrup into the beaten egg white, pour it, and whip it in a rapid circle until the temperature drops to not hot, and the egg white is beaten until it is almost close. Rigid foaming.
6.
Divide the whipped egg whites 2 to 3 times with the powder mixture in step 2. Each time, wait until the egg whites and powders added in the previous time are evenly mixed before adding the next time until the spatula is lifted and the egg batter appears as a streamer Like falling down.
7.
A round piping mouth with a diameter of 0.5 cm is placed in the piping bag, and then the egg paste is placed in the piping bag.
8.
Extrude a round cake dough with a diameter of about 3 cm on the silicone pad. Tap the bottom of the baking tray lightly with your hand, the batter should spread out on its own, and then use a toothpick to break the air bubbles on the surface, put it in a ventilated place, and let it stand for about 30 minutes until a soft, non-sticky layer is formed on the surface. The shell looks like a matte surface.
9.
Preheat the oven 160 degrees in advance. After the preheating is over, put the baking tray into the oven, the middle and lower layer, 155~160 degrees, bake for about 14 minutes, out of the oven, after cooling, demoulding and drying, just add the filling.
Tips:
1. Almond flour must be sieved with a very fine sieve, and powdered sugar should be pure icing sugar. The surface of the macarons made in this way is smooth. Corn starch is added to commercially available powdered sugar. If you use commercially available powdered sugar, you can add 2g of egg white 1 appropriately to prevent the batter from being too dry;
2. When egg white 2 is mixed with syrup, add the syrup at a slower rate, and be careful not to pour the syrup onto the egg beater;
3. Mix egg white 2 and powder in batches, and the final egg batter is relatively stable;
4. The state of the custard is very important, it must fall like a streamer. Too thick or too thin will cause failure;
5. The specific baking time and temperature should be adjusted according to the actual situation. Bake for about 5-8 minutes, and skirts begin to appear. Be careful not to bake for too long, as it will easily cause holes and darken the color.
