Super detailed macaron baking sharing method

When you come back from a day's work, you must feel exhausted. Of course, you will also feel your stomach is empty at this time. How can you fill it? The best thing is to cook by yourself. When you taste the delicious food made from your own sweat, you will definitely find it extremely sweet. Next, I will share with you how to make a super detailed macaron baking.

1. Sieve the TPT. Make sure you use American almond powder, which is more fragrant. Domestic almonds don’t taste right. Add egg white 0 and pigment and mix well.

2. Start beating egg whites 1, add powdered sugar 1 in three times, the first time is to add one third of powdered sugar 1 when it is coarsely foamed

3. The second time is when the egg whites start to become fine, add one third of powdered sugar

4. When it is a bit like mousse, add the remaining powdered sugar 1 and continue beating.

5. Beat until hard foam forms, and the egg beater head will not spill when you turn it over. There is a firm curved hook when you lift it up. This is my personal experience for reference only.

6. Many tutorials say that the sugar water can be boiled at 116-121 degrees. I boiled it to 118 and turned off the heat. Hold the egg beater with one hand to keep beating the egg whites at high speed, and use the pot with the other hand to slowly pour the syrup along the edge of the egg basin. Do not pour the syrup above the whisk head or it will clump together. Continue to beat evenly.

7. Add one-third of egg whites to the TPT batter, stir evenly along the wall of the bowl from bottom to top, and then add another one-third of egg whites to slowly blend the density of the two. This step is very important.

8. Then pour the TPT batter into the bowl of egg white 2, and continue to stir gently from bottom to top along the wall of the bowl ~ Don’t do it too many times! ! ! Just mix well! ! ! Cook until the batter can fall in a ribbon shape. The texture will not disappear quickly after falling. If it disappears quickly, it means the batter is too thin - it has been over-mixed.

9. Put it into the piping bag and squeeze it to make circles. The most popular silicone mat on the Internet is not easy to use! ! I have now switched to fiberglass mats across the board! I have now switched to fiberglass mats across the board! I have now switched to fiberglass mats across the board!

10. Because I live in a southern city, it is too cold and humid, so my first attempt to dry the skin honestly was never successful. . . Hehe, this is also the most common reason for failure in the early stage. Later, I adopted the method of Meow Meow, which is very famous on the Internet. I dried them in the oven with hot air at 50 degrees (the temperature must be accurate, and a thermometer must be used!!) for 20 minutes, and then directly turned to 125 degrees for about 18 minutes to bake them. I am now using a 60L oven, which heats evenly. Baking macarons is quite a test of the temper of your own oven. I was frustrated many times when using a small oven before, and all the reference temperatures on the Internet failed. I tried 7 or 8 times and finally found a reasonable critical point. It’s not easy for me~, the small oven I used before was also used by me for drying, haha

11. After taking it out of the oven, be sure to wait patiently for it to cool down before taking it down!

12. Here are a few filling recipes: 1. Chocolate ganache, the most popular one on the Internet. Boil 100g cream and add 100g dark chocolate (I used Meiji chocolate). Then add 40g butter and stir. Refrigerate. It has a strong taste. The bitterness of the dark chocolate will also neutralize the sweetness. My colleagues like this taste very much~ 2. Rose filling. I didn’t buy rose syrup, so I made it myself with rose honey sauce + cream + butter. After refrigerating it, I found that the rose flavor was still very strong. When eating it, imagine yourself as a bee - buzz buzz buzz ~~~~~~~ 3. Strawberry filling: cut 50g strawberry chocolate into small pieces and melt them in water. I was greedy and added some fresh strawberries and 50g butter. The taste was pretty good ~ the sour taste neutralized the sweetness ~

13. Another thing to say is that when macarons are baked at high temperature, the hem and the body of the cake will expand to their maximum around the fourth minute. Don't panic and don't open the oven to dissipate heat. I failed several times because of this - and the breasts deflated and turned into an old lady's breasts -!

14. The French method is simpler to operate and suitable for beginners, but the Italian method is relatively more stable, and the batter seems to have better fluidity. My personal opinion is for reference only.

After carefully reading the editor's detailed introduction to macaron baking, you will definitely want to try it. Maybe you have a high level of comprehension and strong hands-on ability, so you can make the most delicious one in a short time.