[[Cocoa Ferriero Macaroon] Korean Macaroon Super Detailed Teaching Practice Step Chart, [Cocoa Ferriero Macaroon] Korean Macaroon Super Detailed Teaching How to Make Good]

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[Coco Ferriero Macaron] Korean Macaron Super Meticulous Teaching

Macaron is a small dessert invented by Italians and promoted by the French. It was once a food that nobles could enjoy. With the continuous development of history, it has gradually entered the homes of ordinary people. From the middle of the 16th century to the present, the more famous ones are French, Italian and Korean macarons. I think Korean is the closest to the taste of our countrymen, and what I share with you today is also the Korean style. The ingredients needed to make macaroon are very simple: egg white, almond powder and sugar. If you want to make different colors, reduce the almond powder and add a little color-mixed powder. What I added today is cocoa powder, and you can also change it into other fruit and vegetable powder. This time, the sum of almond powder and cocoa powder: sugar powder and protein: white granulated sugar ratio is 10:9, which is relatively a reduced sugar version. It is not recommended to reduce it again, and it is easy to turn it into a ditch. The protein uses aging protein. The fresh protein is separated one day in advance and put into the refrigerator for aging. In this way, it will be more delicate and there will be no big bubbles. The surface of the macaroon made is smoother and more beautiful. The thick filling is the sign of Korean macaroon. This time I made buttermilk stuffing. Butter and cream cheese have both support and taste, and the smooth is full of strong milk flavor. I will talk about it and share the details, so there are more steps. Be patient and I will definitely succeed!

Food Ingredients

Portion: 8

Shell part:

Almond Powder 46g

powdered sugar 46g

aging protein 38g

white granulated sugar 34g

cocoa powder 4g

Filling part:

Butter 40g

Vanilla Extract 1g

cream cheese 160g

Rum 5g

Decoration:

Ferrero right amount

Gold Foil right amount

Step

To make the macaroon shell first: 46g almond powder, 46g sugar powder and 4g cocoa powder are sifted twice together

In this way, the follow-up operation does not need to be performed again,

Sieve and put into a bowl for later use

Put 38g of aged protein into the bowl (divide the egg white in advance and put it in the refrigerator for one night) and send it at high speed first.

After the overall color turns white and the bubbles become fine, add the first white granulated sugar (can be a little more, and then gradually decrease), and continue to keep the medium and high speed to pass

After the protein lines appear, add the second sugar and continue to keep the high speed.

Add the last sugar (34g white granulated sugar in total) until the protein is shiny and resistance can be felt during the whipping process, and whipping at a medium speed for about 30 seconds.

After 30 seconds of low speed, lift the egg and catch it, and there will be two sharp ends. If the tip points to 11 o'clock or 1 o'clock, gently shake it to shake it, and the protein is ready! (The last tip will have different situations according to the lifting speed. Please see the video for details!!!) The egg white is fine, hard and shiny, and can easily stand on bamboo sticks!

After the protein is sent, we pour in the first sifted powder and gently stir it with a scraper.

After turning over until there is no obvious dry powder, we carry out defoaming operation. The scraper takes the batter and presses the batter along the edge of the basin. After pressing for one circle, put it away again. After turning and mixing, continue this operation for 3-4 times. Remember to collect the batter on the soft scraper on the way.

After several pressing and mixing operations, lift the batter, the batter will fall like a ribbon, but there will be 3-4 layers of superposition after floating in the basin. This is the right Macaroon batter state. If it just falls down, but it will not be superimposed (excessive defoaming), or if it is superimposed with multiple layers and thick (insufficient defoaming), it is wrong.

The prepared batter is packed into a piping bag with a round piping spout, and a special mat for Macaroon is placed in a baking tray.

When squeezing the batter, hold the piping nozzle about 1cm away from the cushion, squeeze the batter at a constant speed until the batter reaches the edge of the circle, stop exerting and rotate the piping nozzle to finish the work.

After squeezing the batter, we need to perform a shock plate defoaming operation again. After pressing the opposite corner, we gently shake the other corner, once in each of the four directions.

Then look at the surface of Macaron and pick out the obvious bubbles ~ you don't need to pick all the bubbles. (to prevent the big bubble burst)

The prepared Macaroon is put into the oven, and the temperature is 50 ℃ (hot air mode is turned on) and the skin is cool for 7-10min. This is determined according to everyone's weather humidity!

Remember to observe more until the surface does not touch the hand, light pressure will have signs of rebound. The specific touch is like the small piece of meat under everyone's tiger's mouth.

After the cold skin is over, heat the oven up and down at 145 ℃-150 ℃ and bake for 15-18min.

After baking, immediately take it out and put it on the net rack to cool. After the temperature drops completely, you can easily demold by gently holding the lower part of the cushion ~

Next, make the filling: 40g butter and 160g cream cheese are softened at room temperature, poured into a large bowl and mixed evenly.

Add 5g rum and 1g vanilla extract to enhance the taste (in order to control the sweetness of the whole macaroon, we can not add sugar!) The filling temperature should be controlled at about 20-21 ℃. The filling in this state is just soft and hard. It can be easily extruded and can also hold up the things added in the middle. If the weather is too cold, you can soften the insulation water properly, but don't melt the water!

Put into a piping bag with piping spout for later use

Let's find a good match for the Macarons, the two can just fit together ~

Turn it over and squeeze the stuffing into the middle of the cake. Be careful not to get too close to the edge. Basically, leave a distance of 0.5-1cm, so as not to squeeze out the cake after being clamped.

After squeezing both sides, put a Ferrero in the middle and the other gently cover the top. The cake is held between the cake and the cake. When they are closed, press the chocolate in slightly. Would be a little more solid.

So our Macarons are ready!

Put it in frozen freeze for 30 minutes to shape, take out the package or pack it in a sealed box, put it in cold storage one night in advance before eating, and wait for the shell to become soft and waxy ~ Macaroon is the best state to eat at this time!

The prepared Ferriero Macaroon is like a ring box with its mouth slightly open. The sweet smell in the air seems to wave to me: Do you want to eat me ~ ~

Mouth too late to respond, directly bite down with action to prove: I am willing!! Macaroons are crisp on the outside and soft on the inside, and the mouth is full of almond fragrance. With smooth and full cheese filling, it is sweet but not greasy, with full aftertaste ~

Ferrero was not to be outdone either. As soon as he bit it off, the thick cocoa aroma hit, and the crisp hazelnut and Macaron shell echoed, making people eat it up ~

~ ~ OK, the teaching of mother-in-laws is over, have you finished your study ~ ~

I'm not afraid if I lose my studies. What if I fail to bake the Macaroon??!!! Can be broken, mixed with yogurt to eat ~ ha ha