Changdi Air Oven Crwe42ne Trial Report-brown Bear Macaron

Name: Changdi Air Oven Crwe42ne Trial Report-brown Bear Macaron
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 45g Almond powder; 45g Powdered sugar; 1 tsp Protein powder; 11g Shimizu; 1 branch Pigment pen; Some Brown pigment; Some Vanilla cream cheese; 17g Protein 1; 17g Protein 2; 7g Caster sugar 1; 37g Caster sugar 2

by The greedy cat who loves life

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Food friends who know me know that I am obsessed with macarons. Every time I receive a new oven, I will use it to make macarons. In my opinion, an oven that can bake macarons well must be good. Oven, haha. I received the Changdi air oven CRWE42NE, and I tried to make macarons when I came back. The new function of this oven is air roasting. I tried to bake the puffs with very little color and very even color. You must make macarons. The roasting effect is also very satisfactory, the coloring is very even, and the air roasting is relatively mild, so the roasting time is extended for a few minutes, and the brown bear that comes out is super cute. "

Changdi Air Oven Crwe42ne Trial Report-brown Bear Macaron

1. Almond powder and powdered sugar are mixed and sifted

Changdi Air Oven Crwe42ne Trial Report-brown Bear Macaron recipe

2. Dig a small hole in the middle of the tpt, pour in egg white 1, and cover it lightly

3. Add egg white 2 protein powder and 7 grams of fine sugar, and use a whisk to beat until a short right angle appears.

4. 37 grams of caster sugar with 11 grams of water

5. Simmer slowly to 118 degrees

6. Pour into the beaten egg whites in 5 to 6 times and beat at high speed to cool down. Do not pour the egg beater each time.

7. Mix the tpt and egg white with a silicone knife

8. Take 1/3 of the meringue and pour it into the almond paste, press and mix evenly, then add 1/3 of the meringue and cut and mix evenly, and finally add 1/3 of the meringue and mix evenly, the state should be the same as the ribbon

9. Take 1/4 of the original color almond paste out

10. Add the remaining color and mix well

11. Put it in a piping bag

12. Squeeze out the image of the brown bear on the tarp, squeeze the brown head and the white squeeze around

13. Put it in the Changdi air oven with the fermentation button at 45 degrees and dry the skin until it is not sticky. Transfer to the middle and lower layer. Adjust the temperature to the upper and lower pipes and air bake at 165 degrees for 20 minutes.