#aca Fourth Session Baking Contest# Making Erotic Chocolate Macarons

Name: #aca Fourth Session Baking Contest# Making Erotic Chocolate Macarons
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Almond powder; 100g Powdered sugar; 36g (1) protein; 0.8g salt; 10g cocoa powder; 10g (1) Caster sugar; 0.5g Protein powder; 22g pure water

by Low-key blueberries

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

Macaron, also known as French biscuits, is a French dessert based on meringues. The main ingredients of this dessert are very simple, nothing more than egg whites, powdered sugar, almond flour, etc. to make biscuits , Just put all kinds of ganache stuffing on it.
The material of macarons is not complicated, the technique is the key, and the technique is practiced. On the way to the dessert hall, macarons are the final test of integrating technique and flavor, sensibility and rationality.
Macaron biscuits have a crisp and slender appearance and subtle undulating skirt. These are challenges, but the key to her deliciousness ultimately comes from the combination of biscuits and fillings. The combination of the two can be regarded as the perfect macaron! "

Ingredients

100g Almond Powder
100g Powdered Sugar
36g (1) Protein
0.8g Salt
10g Cocoa Powder
10g (1) Caster Sugar
0.5g Protein Powder
22g Pure Water

#aca Fourth Session Baking Contest# Making Erotic Chocolate Macarons

1. Mix almond powder, icing sugar and salt evenly;

#aca Fourth Session Baking Contest# Making Erotic Chocolate Macarons recipe

2. Add 36 grams of cocoa powder with egg whites (1);

3. Stir evenly into cocoa paste;

4. Pour the mixed powder into the cocoa batter bowl;

5. Press and mix evenly for use;

6. Protein (2) 40 grams, add 10 grams of caster sugar (1), 0.5 grams of protein powder;

7. Hit until hard foaming, with small upright hooks;

8. Boil 80 grams of water and granulated sugar (2) over a low fire to 118 degrees. The granulated sugar should be completely melted;

9. Pour the egg whites (2) that is being sent along the wall of the basin in 3 times, send them at high speed to cool down, and hit them to the state shown in the figure. This step is too fast to take pictures;

10. Pour 1/3 of the meringue into the batter and mix it evenly with a rubber spatula;

11. The batter is relatively dry;

12. Pour 1/3 of the meringue into the batter, cut and mix evenly;

13. Pour the last 1/3 of the meringue into the batter, mix well with J;

14. The batter is moist and the color is lighter than once;

15. Prepare a cup with a piping bag and pour the batter;

16. Clamp the opening with clips;

17. Lay macarons on the baking tray, cut out a small opening at the bottom of the piping bag with scissors, and squeeze out a round shape with the piping bag according to the size of the pattern;

18. There are only two baking pans, put the remaining batter in the refrigerator, hold the baking pan horizontally, and lightly tap the bottom of the baking pan to spread the batter slightly;

19. The oven is only heated at 50 degrees to dry the skins for 15 minutes, and the dough will not stick to your fingers when you touch the dough. You don’t need to take out the upper and lower heat and bake the middle layer at 145 degrees for 16 minutes.

20. After cooling, take it out of the silicone mat, squeeze the chocolate cream sauce, pick two biscuits of the same size, and put them together.

21. It’s just not big enough to have a skirt. It’s the first time you do it, you need to sum up experience.

22. Light as snowflakes!

23. Tasty that never gets tired of!

Tips:
1. Making chocolate ganache: crush 50 grams of dark chocolate, 10 grams of butter softened at room temperature and whipped, 50 grams of light cream, heat to 80 degrees, add half a piece of soaked gelatine, rush into the chocolate chips and stir until the chocolate melts. When the temperature is reduced to about 36 degrees, pour it into the whipped butter, mix well, pour it into a decorative bag and put it in the refrigerator for more than 5 hours before use.
2. After the batter is squeezed into the silicone pad, it can also be left at room temperature for about 30-60 minutes or longer. It can be baked in the oven until the surface is dry and crusted, otherwise the surface will crack and there will be no skirts. Personally, I think the crust effect will be better if it is put in the oven at 50 degrees and only heated with hot air for 15 minutes.