#柏翠大赛# Cubs 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.
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
12.
Put in a piping bag
13.
Squeeze a bear-shaped pattern, three circles, two small and one large. If you are afraid of different sizes, you can draw the picture above. After squeezing, shake the bottom plate two or three slightly, and use a toothpick to pick out some large bubbles
14.
Put it in the middle of the oven and circulate hot air at 40 degrees for about 10 minutes to crust. Put the baking tray on the middle and lower level and turn it directly to 130 degrees and bake for 16 minutes. (My oven is beautiful, so your temperature should refer to your home. To adjust the oven, the approximate temperature is about 150 degrees)
15.
Let cool thoroughly after baking before demoulding
16.
Squeeze the eyes and mouth with white chocolate or icing, and dry it completely
17.
Then squeeze the eyeballs and nose with black ones, add the filling and refrigerate overnight and enjoy (the recipe for macaron filling will be written in two days)
18.
Finished product
19.
Finished product
