Pistachio macaron is made from green pistachio macaron + pistachio cream, which can be enjoyed with Ceylon black tea
210g of sugar is added to the protein three times, and spend a little time patiently whipping protein
Until the state of the fire, take the mixer and you can see the sharp corners.
Sift all the powdered sugar, almond powder and pistachio powder into the good protein
Mixing from the front to the direction of your own, cutting the center with a big motion
Next, hang it along the inside of the mixing tray, gently pick it up, mix it with a big gesture of drawing a circle, repeat the movements, and mix it almost 15-20 times.
The rubber knife is pressed from the front to the direction of the front, and the batter is pressed to the left and right sides twice to the bottom of the mixing tray.
Pick up the batter that is pressed to the front of you and scrape the batter underneath. Repeat about 20 to 30 times, until the batter is thick.
It floated like a ribbon, so that the mixed batter was finished.
Squeeze the batter on the prepared baking paper, and squeeze the flower bag vertically, so that the macarons that are squeezed out will not be uneven, and then the squeezed macaron is gently tapped to make the batter flat.
Allow to stand at room temperature for 40-60 minutes, gently touch by hand, when the surface forms a film, it is finished without sticking hands.
Make sure the oven is preheated to 180 degrees, put in the macaron on the lower layer, after 1 minute and 30 seconds, the skirt appears, and the temperature is lowered by 140 degrees for 7-8 minutes.
Pistachio cream sauce practice: Heat 50g and 200g of fine sugar to 120 degrees, put the egg yolk into the electric egg beater and stir at speed 3. Stir and pour the heated syrup until the egg yolk and syrup are completely mixed. Then adjust the speed to 2, continue to stir until the temperature reaches 40 degrees, you can add unsalted butter little by little, continue to stir, stir until smooth and delicate cream, then add the happy jam and mix evenly.
Put the finished macaron into a sealed container and store it in the refrigerator for 12 hours before eating.
The reason for the failure of macarons: the powdered sugar is not pure, the addition of corn flour may cause the macaron to split, the almond powder will add corn flour, please eat 100% pure almond powder, 1 not fully mix and mix the batter, When the baking is broken, or the skirt is not present, when the batter is liquid, it means that the mixed batter is excessive, the degree of expansion is not increased, and the depression 3 is not sufficiently dried, the batter is too thick, and the film is not thick enough. Forming a broken macaron or no skirt, on the contrary, drying too dry, the skin will be over, macaron becomes hard