# Fourth Baking Contest and is Love to Eat Festival# Sakura Macaron
1.
Sift the almond flour and powdered sugar together. This is the so-called TPT powder.
2.
Aging egg white is the egg white separated in advance and kept under refrigeration for more than 24 hours.
3.
Add 30 grams of caster sugar in three times to beat.
4.
After adding the sugar for the last time, add a little pink pigment powder to it.
5.
The egg whites are hard foamed, and the meringue cream is delicate and shiny.
6.
Take one-third of the meringue into the TPT powder and mix well with the pressure mixing method before adding another meringue.
7.
The mixed batter is delicate and smooth. Because the petals have a three-dimensional effect, the batter is better. You can add meringue according to the state of the batter. If the consistency is enough, there is no problem with a little meringue.
8.
Put the batter into a piping bag, and I use the Sanneng 7064 round mouth for the decoration. Spread a tarp on the baking tray and squeeze out a small droplet vertically into a petal.
9.
Squeeze the second flap next to each other.
10.
Squeeze five petals in turn into a flower shape. The size of each flower should be as consistent as possible. This requires more practice. Mine is not the same. It is fine if the requirements are not too high and the difference is not too much.
11.
Squeeze all the flowers and press out the flower tips with a toothpick. Two stamps are pressed on each petal.
12.
It's all done.
13.
Put it into the oven and only turn on the heat to 50 degrees, and dry the skin with hot air. It took 50 minutes to dry today. The reason for the thick batter is usually about half an hour, so don’t look at the time. It must be based on the condition. The fingers are not sticky at all. It feels that there is a layer of crusty, otherwise it will continue to dry.
14.
Dry the skin and move it directly to the middle and lower layer. Bake at 145°C for 20 minutes. At 5 minutes, the skirt is already very high.
15.
The color is relatively light, so the temperature must be controlled well and the color should not be too much.
16.
Not hollow, finely organized.
17.
Add your favorite fillings, and the white chocolate melts into a heart.
18.
It tastes the best when you eat it again.
Tips:
The prescription is exactly the amount of ten macarons, and you can convert the formula yourself according to your needs.
