1. Prepare ingredients TPT: 50g almond powder, 50g powdered sugar, 19g+19g aged egg white, 8g fine sugar, 0.2g protein powder, 8g matcha powder. Syrup: 42g caster sugar, 12g purified water
2. Mix 50g of almond powder, 50g of icing sugar, and 8g of matcha powder, sieving.
3. Add 19g of aged egg whites to the almond flour, cover the egg whites with almond flour, and set aside.
4. 19g of aged egg whites, 0.2g of protein powder and 8g of powdered sugar, are beaten until hard foaming.
5. Syrup: 42g granulated sugar, 12g purified water, stir slightly, cook on low heat until small bubbles, the temperature reaches about 115 degrees, turn off the heat.
6. The boiled syrup is slowly poured into the meringue along the inner wall of the container, and the whisk is sent at high speed.
7. Beat the meringue to the upside-down triangle state.
8. Reproduce the almond flour and egg white evenly. At this time, the almond paste is relatively dry.
9. Add the meringue to the almond paste three times. Scoop out 1/3 of the meringue for the first time and mix it evenly. For the second time, scoop out 1/3 of the meringue, and cut into half evenly. The third time "J" stirs, the amplitude can be large but the intensity should be gentle, and it can be turned evenly.
10. The mixed macaron batter is delicate and smooth and presents a streamer state.
11. Put the large piping bag in the wide-mouth cup, and scoop the macaron batter into the piping bag.
12. Prepare the silicone cushion and cut the piping bag
13. Vertically extrude macaron embryos with a uniform size of about 2.8cm. Try to be consistent in size.
14. Cool skin: cool skin at room temperature, dry it in a dry and ventilated place until the epidermis does not stick to your hands, 25-40 minutes. Cool the skin in the oven, and circulate the hot air at 50 degrees for 5-15 minutes, so that the skin does not stick to your hands.
15. Baking: Fire up and down at 140 degrees, about 15 minutes. The successful pony 3 points basically out of the skirt.
16. The five-minute pony has already begun to bleach the skirt.
17. From the oven to completely cool down, remove the macaron embryo from the silicone pad. Arrange in pairs according to size.
18. Filling: basic cream filling, 50g unsalted butter, 10ml pure milk, 28g fine sugar, one egg. The butter is softened and stirred to a delicate paste state, the egg liquid is beaten until the color turns white and shows small bubbles, 28g of fine sugar and 10ml of pure milk are slightly stirred and boil until all the sugar is dissolved. Cook until the syrup temperature reaches 118 degrees, and it will be cooked. The syrup is slowly poured into the beaten egg liquid along the inner wall of the container, and the whisk is continuously beaten at low speed until the egg frost is completely cooled. Add butter and mix evenly into the piping bag and refrigerate for later use.
19. Cut the butter cream piping bag, hit the macaron embryo, and close another macaron embryo to make a delicious macaron. Send the prepared macarons to the refrigerator overnight.
20. Meimei Da "Matcha Macaron" is ready! With the breath of spring, green like new buds
Tips:Tips:
1. Prepare the egg whites two days in advance and store them in the refrigerator covered with plastic wrap.
2. Macarons’ invagination is the soul of macarons. In order for all friends to make pony with soul, I will also send out the method of invagination to share with you.
3. Don't ask if the almond flour can be replaced, tell your parents if it can be. Buy if you don't have one.
4. Filling method: Filling with basic cream frosting, 50g unsalted butter, 10ml pure milk, 28g fine sugar, and one egg. The butter is softened and stirred to a delicate paste state, the egg liquid is beaten until the color turns white and shows small bubbles, 28g of fine sugar and 10ml of pure milk are slightly stirred and boil until all the sugar is dissolved. Cook until the syrup temperature reaches 118 degrees, and it will be cooked. The syrup is slowly poured into the beaten egg liquid along the inner wall of the container, and the whisk is continuously beaten at low speed until the egg frost is completely cooled. Add butter and mix evenly into the piping bag and refrigerate for later use.
