Macaron

Macaron

1. material list.

2. Add almond powder and icing sugar to the egg beater and use a hand beater to mix and beat. There should be no particles. About two to three minutes, add the egg white to the color powder and pour into the egg beater.

3. Use the right angle of the spatula to cut and mix the fillet to scrape the wall of the basin and mix until there is no dry powder.

4. Add the confectioner's sugar and water to the milk pot and heat it to 100%, and start to whip the egg whites (concrete sugar protein powder) until it is firm.

5. Boil the sugar water to 118 degrees away from the fire and slowly pour it into the egg whites while turning the whisk to the maximum while whisking the sugar water. Control the pouring within 20 seconds. It should not be too fast or too slow and cannot be poured on the whisk.

6. The meringue is mixed with TPT three times. The first time is pressure mixing, the second time is pressure mixing and the third time is mixing, and the final appearance is ten seconds behind. It can be fused with other batters, but the lines can be seen.

7. After finishing, pour it into the piping bag. The piping head is a round mouth with a diameter of about 0.8. The baking pan is covered with oil cloth. You can also pad the drawing on the bottom layer. You can also use a silicone pad to squeeze the bottom of the baking pan and dry it until there is a layer of firm softness on the surface. shell.

8. Preheat the oven in advance for 10 to 20 minutes at 160 degrees for 17 minutes. Before baking is completed, you need to push it with your fingers. If there is no separation to prove that it is mature, it can be baked.

9. After being baked, the macarons need to be removed together with the tarp and placed on the grilling net to dry thoroughly before they can be removed.

10. Reason for failure 1.

11. Reason for failure 2.

Tips:

Macaron has been in contact with it as early as two or three years ago. It has long been known that it is a wild horse that is difficult to tame, but its pleasing appearance is amazing. I still want to try it. But because the power of the whisk is not enough, the oven temperature is not accurate and the sugar water. The temperature is inaccurate, etc. It ended in failure. After listening to Macaron’s course, I rekindled confidence. Indeed, there has been no other situation except the oven temperature. After the temperature adjustment, my pony was born, so it is not difficult to tame it. We don’t understand it yet. This video is a bit long (on Weibo)
I also hope that you can read it a few times carefully. If you have any questions, you can send a private message on Weibo @A糖粑粑 I will answer your questions as soon as possible