#aca Fourth Session Baking Contest# Making Pornographic Matcha Cactus Macaron
1.
Weigh all kinds of materials ready
2.
Mix almond flour and powdered sugar and sieve (the mixture is tpt). Do not sift the almond flour separately, as it will produce oil. Using macaron special almond flour will increase the success rate.
3.
Pour the matcha powder
4.
Mix well
5.
Pour the egg white into the pit dug in the middle, cover the surface and set aside
6.
According to the envisioned size, fold the paper and cut it into a piece of paper of the same size, and place it between the silicone mat and the baking tray
7.
Add water to the granulated sugar, pour it into a small-mouthed enamel cup, heat it to 118 degrees away from the fire, and don't stir it midway. The non-stick cup wall can prevent the sugar water from reversing the sand. The electric ceramic stove is more uniform than the induction cooker. Do not open the range hood during operation, which will cause the surface air to flow too fast, and the temperature will be reversed if the temperature is inconsistent.
8.
While heating the sugar water, mix the egg white with egg white powder and fine sugar. If there is no protein powder, you can cover the egg white with plastic wrap, put it in the refrigerator overnight, and use it after turning into aging protein. But it is more convenient to use protein powder.
9.
Beat the egg whites with a whisk
10.
Sent to a rigid foaming state
11.
At this time, the sugar water that has reached the temperature is poured into the beaten egg whites in five or six times. Do not pour on the beater head each time. After each time it is blended at high speed, pour it into the next time until it is all added. And give it a paint-like luster (merin cream)
12.
Mix the tpt with the egg white buried in the center evenly
13.
Add 1/3 meringue, press and mix until fully incorporated
14.
Pour the remaining meringue in two more portions, and mix well by cutting and mixing. Pay attention to techniques and avoid defoaming.
15.
Put it into a cut-out piping bag, and squeeze a suitable size on the silicone pad according to the paper pattern
16.
Preheat the oven to 155 degrees high and 165 degrees low. At the same time, put the bakeware in a ventilated place to dry for 10 minutes, until the surface is lightly pressed and does not stick to your hands.
17.
Directly in the middle of the oven, heat up to 155 degrees, lower heat to 165 degrees, and bake with hot air for about 10-12 minutes. The specific time and temperature should be increased or decreased according to the actual temperature of the oven and the size of the squeeze.
18.
Take out and let cool
19.
Use melted white chocolate to squeeze out some small spots on the surface, sprinkle a little coconut, shake off the excess
20.
Use a rolling pin to roll the digestive biscuits into small plates or bowls
21.
Beat the softened butter with powdered sugar, put it in a piping bag and squeeze it between two macarons with the same shape. Macaron fillings can also be selected in other flavors according to personal preference
22.
Glue several macarons together with white chocolate, and insert them into a small bowl containing biscuits after solidification.
