Sakura Macaron Depp Baking Lab

Name: Sakura Macaron Depp Baking Lab
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g protein; 60g Almond powder; a little Salted sakura; 50g butter; 2 pcs yolk; 3g rum; 20g Sugar; 105g Powdered sugar; Some Pink pigment; 25g Light cream; 7g milk

by Baking art

4.7 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Oven setting: baking level 150 degrees, middle and lower level, preheating 13min, baking 15min
Difficulty 5 stars, number of people 3 people, time 50min
Ingredients: protein 50g, sugar 20g, almond powder 60g, powdered sugar 105g
A little salted cherry blossoms, pink vegan filling: 50g butter, 25g whipped cream, 2 egg yolks, 7g milk, 3g rum"

Sakura Macaron Depp Baking Lab

1. 1. Soak the salted cherry blossoms in cold water for 2h;

2. 2. Mix almond powder and icing sugar evenly,

3. 3 Add 20g of egg whites and stir evenly;

4. 4. Drop an appropriate amount of pigment and mix evenly;

5. 5. Add the fine sugar to the remaining egg whites in batches, and stir quickly until hard foaming;

6. 6 Stir with almond flour mixture in portions;

7. 7. Put the mixed batter into a piping bag, and place it on the macarons, with a diameter of about 2cm;

8. 8 After being extruded, let it dry naturally for 30 minutes until the surface does not stick to your hands.

9. 9. Adjust the Depu built-in oven to a baking level of 150 degrees, and bake it for 15 minutes;

10. 10. Heat and mix the whipped cream and egg yolk evenly;

11. 11. The butter is softened and the sugar is beaten;

12. 12. Add cold egg yolk milk paste;

13. 13. Finally add rum and milk, stir well, freeze for 1h

14. 14. Add the cold macarons to the sandwich, and the surface is stained with drained salted cherry blossoms;

Tips:
Tips: It is best to use the old egg whites that have been stored overnight. When dipping the salted cherry blossoms, a small amount of honey can be used;
When the room temperature is low, the egg whites must be whipped in warm water until hard foam;