Sakura Strawberry Macaron
1.
Powdered sugar (pure powdered sugar for macarons that does not contain starch) is mixed with almond powder and sieved (if the almond powder particles are coarser, you can grind it with a cooking machine, but do not over grind to avoid oily)
2.
Add 2 drops of pink pigment and 1 drop of red pigment to 50 grams of protein, mix with step 1, and stir evenly until the edge of the raised sharp corner is smoother (do not add the protein completely at one time, and some pigments are of poor quality. You have to add a lot to get the color. In this case, the amount of liquid will increase, so the amount of egg white should be reduced as appropriate), set aside
3.
Mix 150 grams of caster sugar with 50 grams of water. When the sugar water is boiled, beat 56 grams of egg whites to wet foam (foam of different sizes) and change to slow whipping; when the temperature of the sugar water reaches 118 degrees, it will be beaten. Change the egg maker to fast, beat the egg whites quickly, while flushing the sugar water into the egg whites, continue to beat until the egg beater returns to room temperature
4.
Take 1/3 of the meringue and mix it with the batter of step 2, and dilute the batter (this step can make the protein bleed)
5.
Then add the remaining egg whites, stir by turning and shaking, and stir until it is slightly thicker than a ribbon.
6.
Put the batter into the piping bag, squeeze the batter into a circle, shake the bakeware, throw out large bubbles, use a toothpick to break the bubbles on the surface of the batter. Preheat the oven up and down to 150 degrees, the middle layer, bake in the oven for 5 minutes (after the skirt is out), insert the upper layer of the oven into the baking tray to prevent the macarons from coloring, and bake for about 10 minutes before it is out of the oven. Keep the macaron sealed after being baked to prevent the macaron from drying out
7.
Next, make sakura strawberry ganache. First, blanch the salted sakura with boiling water, then wash it a few times to remove the excess salt, mix it with the strawberries to make a velvet, heat and boil immediately, remove from the heat, and set aside. The whipped cream and glucose are boiled and then poured into the white chocolate that has been melted in water. Stir well, add the softened unsalted butter, stir until the butter is melted, add a little pink pigment, and then mix with the cherry and strawberry puree, and put it in the refrigerator. refrigeration
8.
When the cherry blossom strawberry ganache becomes thick, squeeze it into the macarons, put it in the refrigerator (frozen) and absorb moisture for 2-3 days before eating
Tips:
1. The actual baking temperature is subject to the actual temperature of the oven.
2. After baking, the macaron batter must be allowed to cool before taking it off, otherwise it will stick to the glass fiber baking mat.
3. To heat the chocolate, it must be heated in water or in a microwave oven, but it is best to heat it in a microwave oven every few seconds without burning it.
