Flour Macarons

Name: Flour Macarons
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 48g Low-gluten flour; 45g Powdered sugar; 38g protein; 20g Caster sugar; 80g Light cream; 15g butter

by Little idiot

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Macaron is known as the most difficult dessert. In fact, as long as I master a few key points, I don't think it is so unattainable. Prescription is important, but the operation should not be ignored. The details of each step of the egg whites, the result of drying the skin and the baking temperature are very important. To bake a beautiful and qualified macaron, you need to understand and master these first conditions. Maybe you have been discouraged from macarons after repeated failures. Then let's use flour instead of almond flour to make it, so as not to spoil so much precious almond flour, let it be the touchstone of your macarons success . If you really yearn for that noble dessert with a beautiful skirt, then continue to knock down, maybe success is really the next time.

Ingredients

Flour Macarons

1. Weigh the low-gluten flour and powdered sugar and mix them evenly and sift them twice. This step is very important. If you sift them not carefully enough, you won’t make a smooth and delicate macaron.

2. 38 grams of egg white, add 20 grams of caster sugar in three series (I have reduced the amount of sugar to the minimum)

3. After adding the last sugar, pick two toothpick toners, not too much, I used American DR lemon yellow toner.

4. Continue to hit hard foam

5. Add the sieved mixture of low-gluten flour and powdered sugar in 3-4 times.

6. Don't draw a circle and mix well until it is silky smooth, like falling ribbons. In this state, low-gluten flour is actually easier to come from than almond flour, because low-gluten flour is much more delicate.

7. Put it into a piping bag, I used a 7mm diameter round hole piping nozzle.

8. Squeeze vertically, squeeze through the small circle to stop.

9. The silicone mat is exactly the amount of one dish, squeeze the back end of the baking dish and tap the bottom of the dish to shake out the bubbles. If you can't shake them out completely, you can use a toothpick to break the bubbles.

10. Let’s talk about drying the skins. I used the oven to dry it with 50°C circulating air for 30 minutes. If you are in a relatively dry area, you can dry it naturally. It takes longer. In short, it needs to be dried in place.

11. Gently touch it with your fingers and feel that it is completely non-sticky. It feels that there is only a crusty skin wrapped in a soft heart. It is easy to dry in the oven, and it will not come out of the skirt before and after drying. Think for yourself to master the most important details of the process. Give me a good time to make the drying process in place.

12. Preheat the oven in advance, the upper and lower fire is 140 degrees, put the middle and lower layer of the oven to bake for 12-15 minutes, the skirt will appear in about six minutes, and the skirt will be satisfactory.

13. After baking, don’t rush out of the mold. Let it cool thoroughly before removing it. It will stick to the bottom when it is hot, especially for my silicone mat. See if the color is good, the surface is smooth and the bottom is flat.

14. Fangzi shared it with friends who are novices who are eager to try macarons, and it is really not a problem to knock it off the girl's breasts. I use white chocolate ganache for filling: Chocolate 100 plus 80 whipped cream melt in water, add 15 grams of butter to melt a little bit cooler, put it in a piping bag and refrigerate until it is semi-solidified.