Makaron is hard to get started because no amount of tutorials can replace experience and feel. Bake a few more times, be patient and have a memory, you will certainly be able to.
Food Material List
- 1 almond powder 100g
- 2 Powdered sugar 100g
- 3 Granulated sugar 100g
- 4 water 25ml
- 5 egg white 75g
- 6 Colour or pigments Appropriate amount
- 1 Almond powder, sugar mixture. Screening. If its not fine enough, you should use a dressing machine. But it must be mixed and beaten, or it will change into almond sauce…
- 2 Sugar and water, boil to 118-119 degrees. At the same time, half the egg white, high-speed hair. The syrup is added to the egg white along the cooking bowl, and continues to whisk at high speed until the egg white is glossy and slowly cooled.
- 3 Add the toner and mix it at a low speed. The beaten egg white is in this state and shiny.
- 4 Add the remaining half of the egg white into the sifted almond powder and mix well. Add egg white three or four times and mix well. Till the paste falls in ribbon shape. Enter the mounting bag and squeeze the shape. Dont stir too much, or the hem will turn out.
- 5 Suntan. I use the oven hot air function, 60 degrees, 20 minutes. Skin hardness is experienced feel, knot is too hard skirt edge uneven, or high and low edge is not good-looking.
- 6 Skin well, 150 degrees 12 to 15 minutes. The original square says 170 degrees, but I cant oven, only 150 degrees. I have to figure it out for myself. After baking, take off. If you cant take off, you dont have enough time to bake. After time, it will change color. Smooth skirt edge is the qualified girl crisp breast oh.
- 7 It hasnt been stuffed yet. The Lemon Cheese stuffing for this time, and the recipe for the stuffing for the next time.
- 8 Finished products.