Super Detailed Macarons Baking Sharing
1.
TPT sifted, the almonds must be made of American almond powder, which is more fragrant and tastes wrong with domestically produced almonds. Add protein A and pigment and stir well.
2.
Protein B plus 1g protein powder to beat dry foaming, inverted without sprinkling the egg beater, there are strong hooks on the head, personal experience is for reference only
3.
Sugar 150G 30 boiled and boiled~~ Many tutorials say that sugar can be boiled to 116-121 degrees. I cook it to 118-119 and turn off the heat. Hold the whisk with one hand and keep the egg whites at a high speed with one hand. Use a pot to slowly pour the syrup along the edge of the egg bowl. Don’t pour the syrup over the top of the egg beater, or it will knot together~ Continue to beat evenly
4.
Put one-third of the egg whites into the TPT batter, stir vigorously, let the egg whites wrap each almond flour, add another one-third of the egg whites, continue to stir vigorously, this step is to let the density of the two slowly Fusion, don't be afraid of defoaming, mix vigorously! This step is very important~ it directly affects the organization of the macarons!
5.
Then pour the TPT batter into the egg white 2 bowl and continue to stir gently along the wall of the bowl from bottom to top~not too many times! ! ! Be gentle, be gentle, be gentle! I basically mix it 25-28 times! Until the batter can fall in a ribbon shape, the texture will not disappear quickly after falling. If it disappears quickly, it means that the batter is too thin--over-stirring.
6.
Put it in a piping bag, squeeze it, squeeze it, squeeze it in circles~ The most online silicone mat is not easy to use! ! I have now replaced the fiberglass mats across the board! I have now replaced the fiberglass mats across the board! I have now replaced the fiberglass mats across the board!
7.
About baking method 1: Because I am in a southern city, it is too cold and humid ~ so that I have never succeeded in drying the skin honestly at first. . . Hey, this is also the most common reason for the initial failure. Later, I adopted the famous method on the Internet, 50 degrees (must be accurate, use a thermometer!!) oven with hot air for 20 minutes, and then directly turn 140 degrees. It will be cooked in about 14-16 minutes. The 60L oven I use now heats evenly. Baking macarons is quite a test of the temper of my own oven. I have frustrated this many times with a small oven before. The reference temperature on the Internet All failed, I tried 7 or 8 times and finally found a reasonable critical point. Oh, it’s easy for me~, the previous small oven was also used by me for drying haha
8.
About baking method 2: Huama’s baking method, the oven is preheated 170, directly after mounting and flattening, use a toothpick to break the bubbles and immediately put it into the oven, 14-16 minutes OK. This method does not require suntanning. At first I didn't believe it, but later I found out that it really works! Hahaha~ This method is only suitable for Italian macarons, pastry with toner and cream. If there are natural powders such as matcha powder and cocoa powder in the macaron, this baking method cannot be used.
9.
Be sure to wait patiently for it to cool down before taking it down!
10.
Here are a few filling recipes to share: 1. Chocolate ganache, the most on the Internet, boil 100g of cream and add 100g of dark chocolate (the Meiji chocolate I used), then add 40g of butter and stir, just keep it cold, and the flavor is very strong. , The bitterness of dark chocolate will also neutralize the sweetness, colleagues like this taste very much~2, rose filling. I didn’t buy rose syrup, so I used rose honey sauce, butter and butter to make it myself. After refrigerating it, I found that the rose smell is still very strong~ When eating, imagine that I am a bee~~~~~~ ~·3. Strawberry filling: 50g strawberry chocolate is cut into small pieces and heated in water to melt. I also greedily add some fresh strawberries into it. I also add 50g butter, which tastes good~sour and sour neutral sweetness~
11.
Another thing to say is that when the macarons are baked at a high temperature, the skirt and the body of the cake will expand to the maximum in about the fourth minute. Don't panic and don't open the oven to dissipate heat. I have failed several times because of this-- They are all deflated and become grandma's breasts--!
12.
The French style is easier to operate and suitable for novices, but the Italian style is relatively more stable. It seems that the batter is more fluid. Personal opinions are for reference only--
Tips:
There are many problems encountered by macarons~ I found the following problems in my explorations and shared with you: 1. The oven temperature must be just right. This can only be done by myself. . . 2. The crust is not in place, but I have found the corresponding method is to dry at 50 degrees for 20 minutes~ I now tend to put the oven in the upper and middle layer for drying, and then change the temperature to the middle and lower layer. 3. The batter must be stirred well, not too much. It can’t be too thin or too thick. This can only depend on experience. 4. If conditions permit, you must change the large oven. A history of blood and tears! ! ! I have been pitted by the small oven at least 20 times. If you want a matte pony, change the oven with more than 50L!
