Macaron
1.
Weigh the low-gluten flour, powdered sugar, caster sugar, and egg white.
2.
Sift low-gluten flour and powdered sugar and set aside.
3.
Add the white sugar in two portions
4.
Beat until it is hard, lift the whisk to have a sharp corner.
5.
Pour in sifted powdered sugar and low-gluten flour
6.
Stir up and down with a rubber spatula, the batter after mixing can flow slowly like a ribbon
7.
The piping bag is filled with a 0.5CM round flower mouth, and the mixed batter is put into the piping bag.
8.
On the silicone pad, squeeze a circle with a diameter of about 3cm. Place it in a ventilated place and dry at room temperature for about 1 hour until the surface is skinned. There is a little elasticity when touched by hand, and it is not easy to break.
9.
Put it into the oven preheated at 210 degrees, and insert a baking tray into the lower layer of the oven. Bake the middle layer until the macarons appear on the skirt, about 2-3 minutes to complete.
10.
Turn to 130 degrees immediately and bake for about 10 minutes. After turning 130 degrees, turn the lower baking pan to the top one. Put a piece of tin foil in the baking pan to better prevent the macarons from coloring.
11.
After roasting, take it out and let cool, then gently remove the macarons.
12.
Just add your favorite fillings
Tips:
After the macarons are squeezed, they must be placed on the surface to air dry, and the surface must be touched with your hands without touching your hands before baking. I don't like to eat stuffed, the original flavor is more mellow. The filling can be filled with your favorite flavors,
