#柏翠大赛#chocolate Macaron

Name: #柏翠大赛#chocolate Macaron
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 45g Almond powder; 45g Powdered sugar; 17g Egg white 1; 17g Egg white 2; 1/4 teaspoon Egg white powder; 7g Caster sugar; 11g Shimizu; 100g dark chocolate; 100g Light cream; 20g butter; 1/2 slice Gelatine Tablets

by The greedy cat who loves life

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

I made a portion of macarons and divided them into two plates to bake. One tried to circulate the skin with hot air to dry the skin and bake it with 130 degrees hot air, and the other to dry the skin indoors was baked with 140 degrees hot air. The result was baked at 130 degrees. The skirt is very large, the 140-degree cluster edge is relatively small, and the position of the skirt and the shell will be a little cracked. Fortunately, the hollow cracking is not seen in the end, which is the problem of the skirt is implicit and unconcealed. This one is dried indoors and baked in a 140 degree hot air cycle, and the finished product is still good. When making it, you can refer to your own oven, and you will usually know what temperature is good after running in twice more. "

#柏翠大赛#chocolate Macaron

1. Almond powder and powdered sugar are mixed and sifted

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

3. Egg white 2 add egg white powder and 7 grams of caster sugar

4. Use a whisk until a short right angle appears

5. Add 37 grams of caster sugar to 11 grams of water and 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

9. Press and mix evenly, add a little red pigment, and mix well

10. Then take 1/3 of the meringue and add it to the almond paste, cut and mix evenly, using a gentle technique

11. Then take 1/3 of the meringue and add it to the almond paste, cut and mix evenly, using a gentle technique

12. Add the last 1/3 of the meringue, cut and mix evenly, the final state is that the almond paste can be folded down 4-5 fold

13. Put in a piping bag

14. Vertically squeeze a uniform circular shape on the macaron silicone pad. After squeezing, shake the bottom plate two or three times, and use a toothpick to break some large bubbles

15. After placing the surface in the room and the surface is not sticky, put the baking tray on the middle and lower layer, and directly rotate the hot air at 140 degrees to bake for 16 minutes. About 12 minutes, you can cover with tin foil and place it overly colored. Let it cool before taking it off. mold

16. The baked one has a small depression in the center, so it is basically not hollow

17. Stuffing chocolate filling: melt the dark chocolate and light cream in water and then melt it in butter, soak the gelatine slices in advance and then melt them, put them in the refrigerator for a few hours. After filling, seal the refrigerator and refrigerate overnight before serving