Pink Macaron
1.
Prepare the ingredients, TPT: 90g almond powder, 90g powdered sugar, 33g+33g aged egg white, 16g powdered sugar for egg white, 0.5g protein powder, appropriate amount of toner. Syrup: 75g powdered sugar, 21g purified water for use~
2.
Mix 90g of powdered sugar and 90g of almond powder and sieve for later use.
Add 33g of egg white, press and mix to form a dough, do not press and mix well.
3.
The mixed batter is relatively dry, cover it with plastic wrap and set aside.
4.
33g of egg white, add 16g of fine sugar and 0.5g of protein powder to beat
5.
Send to rigid foam as shown in the figure
6.
Syrup: 75g caster sugar, 21g purified water, mix well
7.
Boil the syrup on low heat until it bubbling, heat to about 115 degrees, all the fine sugar is dissolved
8.
Slowly pour the syrup into the meringue along the edge of the container, add toner into the meringue, and beat with a whisk at high speed.
9.
To hit this state, invert the triangle state.
10.
Add the meringue to the almond paste three times for the first time, mix it casually, and mix evenly. Cut and mix well for the second time until the meringue is evenly mixed.
Mix well with "J" for the third time
11.
At this time, it presents a smooth, thick batter.
12.
Put the large piping bag on the wide-mouth cup, scoop the macaron almond paste into the piping bag
13.
Cut about 1 cm at the front end, and put a silicone mat on the baking tray
14.
Vertically extrude a uniform circle with a diameter of about 2.5 cm
15.
Liangpi: the squeezed macaron embryo, cool the skin to show that it is not sticky
16.
Baking: preheat the oven at 160 degrees, and bake the middle layer for 16 minutes
17.
Pony Bake for Five Minutes
18.
Come out, the successful ponies will start to show their skirts in about 6 minutes
19.
After cooling, take off the pony embryo and find the corresponding size of the cake embryo code.
20.
Make inset, I made the ganache chocolate inset, put it in a piping bag
21.
Cut the mouth of the piping bag, squeeze out a small circle on the macaron dough, and put in another one (see the tips below for the detailed ratio).
22.
The bleached pony is finished
23.
Store in a bag
Tips:
Ganache chocolate inset: 50g of chocolate, 50g of whipped cream, 10g of butter; boil the small pot of whipped cream, add the chocolate and stir until the chocolate melts, and the butter is beaten, pour in the chocolate whipped cream liquid that has been aired to room temperature, mix evenly, and add The piping bag is ready for use.
