Colorful Macaron

Published Dec 31, 2021 at 22:12pm ET


Colorful Macaron

Food Material List

  • 1 TPT120G (Almond Powder 60G + Self-grinding Sugar Powder 60G)
  • 2 Protein (Aging Protein) 22.5g

Operational steps

  • 1 Boil syrup first with a small heat, to prevent sugar from all melting and crystallization, you can gently shake the pot to help dissolve, the pot can not be surrounded by sugar granules, before boiling bubbles must be made to melt all sugar. Dont touch it when you start bubbling. Open the medium fire and put the thermometer in place. (My thermometer cant be heated for a long time, so I bought a pot edge clamp, so the thermometer wont touch the high-temperature pot.) Its about 6-70 degrees. Pick up the beater and whisk the prepared protein until its hard to beat (this part I think: protein without sugar is difficult to keep stable after beating, so I added 5 grams of fine sugar to this part), and turn off the fire immediately after the syrup is burned to 115 degrees (the temperature of the pot itself will also increase, and the temperature of the syrup is required). The degree is 116 - 118 degrees. Take out the thermometer and pour it into the protein which is being beaten at high speed in a fine line until it is hard. Add the toner and mix it evenly so that the protein temperature drops. (The color of the powder added is basically the color baked out. It is recommended to use the color powder.)
    Colorful Macaron
  • 2 Hard proteins should be able to pull out sharp corners, but I still find it difficult to do so. But I can basically pick up and beat the egg head, the protein will not immediately fall, such protein is also very sticky, and very glossy.
    Colorful Macaron
  • 3 This part of beating protein I want to say in particular, peppermint Mocha said that after adding high-temperature syrup, the protein must be beaten at high speed in a warm environment to achieve rigidity, how to keep warm and hot, she was beaten across a warm basin. And my actual operation, pouring syrup with one hand, whipping protein with the other hand, often makes the syrup condense on the side of the pot and on the head of the egg. From the experience of making nougat, I use a basin of warm water, when pouring syrup, let the protein basin sit directly in the warm water basin. In the process of pouring syrup, the protein basin rotates in the warm water, so that the syrup can be well dispersed. After the syrup is poured out, the hot water is poured into the syrup pot, and the whipping head of the whipped protein is soaked in the pot together. The back is very convenient for cleaning.
    Colorful Macaron
  • 4 The whipped Italian protein cream is set aside for cooling, and the prepared almond powder, sugar powder and protein are mixed with invisible dry powder. If you use pigments, add them here. Note that the color should be two steps darker than you want, because the color will be lighter after mixing with protein, and lighter when baking.
    Colorful Macaron
  • 5 Take the beaten Italian protein cream 39-41 grams and add it to the almond powder twice. For the first time add 35 grams. When you cant see the almond paste, press the batter on the side of the pot about 10 times with a scraper. This is to make the protein evenly distributed. This part of the press cant be too many times, so that the baked Maca can be pressed more. Dragon surface will be oily. Finally, add a small amount of protein frost according to the state of the batter, and mix it with the way of turning over until the batter is lifted by a scraper and falls intermittently. The falling lines will not disappear immediately. Specific manipulation techniques can be found in the young babys Makaron batter mixed video.
    Colorful Macaron
  • 6 Put the batter into the mounting bag and push the batter to the front with a scraper. On a baking tray covered with oilcloth (rabbits golden tray, in turn, is easier to move the arm when extruding batter). Vertical extrusion of batter about 2.5 cm in diameter, more practice can extrude batter of uniform size. After all extrusion, gently knock with one palm at the bottom of the baking pan, smooth batter, shake out small bubbles, surface bubbles can be punctured by toothpicks, so that the skin will be smooth.
    Colorful Macaron
  • 7 The extruded batter is about the size of "Hershey" chocolate. It will be bigger after leveling and holding meetings, and bigger when baking. About 25 can be squeezed on a 27.5*27.5 cm baking tray. I can squeeze about 22-24 batters in my batter production. One plate is just finished.
    Colorful Macaron
  • 8 The oven is 160 degrees, the grill is placed in the middle, the oven is opened and shut down for about half a minute. Try it by hand. If you feel warm, put a plate of batter into the oven and dry it. It will crust in about 15 minutes. At this time, you can clean all the tools you have used. The small round batter before crusting is very glossy and becomes Matt after crusting. The finger touch is a little like soft shell eggs, so the surface coagulates. When baking, there is no place for the batter to go because of the high temperature expansion. It can only leak out from the bottom to form skirt edge.) Control the degree of crust, while baking, on the basis of ensuring the skirt edge height as much as possible, let the batter remain inside the Macaron shell, which is also the key to not hollow.
    Colorful Macaron
  • 9 When the surface of the batter is crusted, move the baking net and batter directly to the third layer (my emperor 25B is the penultimate layer), and bake directly at 160 degrees. The skirt will come out in 3-4 minutes. Four minutes later, add the baking tray attached to the oven to the first floor until the end of one or tow centimeters. Remove the Macaron along with the baking tray and wait for cooling to remove it from the tarpaulin. (Everyone has a different temper in the oven. Find out the right method, temperature and time according to your own oven.)
    Colorful Macaron

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Healthcare food category

Oven recipes, Snack, Meat 1, Children, Stir-Fried Noodles with Vegetables


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