The original macaron feels too sweet. So refer to the flour version of macarons, try to make chocolate macarons, through the bitter taste of cocoa powder and the sweetness of sugar, so that the pony is not so sweet. After three attempts, I finally made a sweet little pony! o(≧v≦)o My recipe is suitable for beginners, and the cost is low, not inferior to almond powder!
1. Mix the powder and sift through the mixture: Pour low-gluten flour, powdered sugar, cocoa powder and baking soda into the vessel and mix well. The sugar powder is agglomerated with a spoon. Allow all the powders to mix evenly and then sieve them for later use.
2, the protein: take a clean, oil-free, anhydrous bowl of protein. The protein is beaten to a wet, hard, foaming. When you send it, add the sugar in 3 times: when the first coarse bubble is added, when the second fine bubble is added; when the third protein starts to maintain the texture. Ps: Every time I do macarons, I manually dispense protein. Because the amount of protein solution is relatively small, it is easy to overshoot, I still prefer manual, it is easier to master.
3, send a good meringue snow white and shiny, delicate, can pull out a firm and a little bit of curved sharp corners to stop firing.
4. Add the sieved powder. Mix the meringue and powder evenly with a mixture of chopped and mixed. The stirred batter should be thickened with a spatula and continuously flowing slowly.
5. Spread the tarpaulin or silicone pad on the baking tray. Cut the flower bag and take a round mouth and put it into the flower bag and pour it into the batter. Squeeze a circle of similar size on the baking sheet. After squeezing, drop a few baking pans, shake the bubbles, or use a toothpick to pick up the bubbles. Allow to air dry for half an hour to an hour in a well ventilated area until the macaron surface is not sticky. (Be careful not to dry for too long, too long drying will affect the formation of the skirt)
6, the oven preheated 150 °, into the middle layer, baked for 5 minutes out of the skirt. Bake again at 140° for 8 minutes. Cooled out.
7. Make fillings. Heat the whipped cream in water, stop heating after 4 minutes, add chocolate, stir until it melts, and mix evenly with whipping cream. After cooling, put it in the refrigerator to a degree that can be fixed. Refrigeration generally does not exceed 30 minutes.
8, refrigerated chocolate cream stuffing into the silk flower bag, squeezed in the macaron, find a similar size of macarons, the production is complete! o(≧v≦)o
1, pay attention not to dry for too long, air drying time will affect the formation of the skirt 2, I do the macarons manually to deal with protein. Because the amount of protein solution is relatively small, it is easy to overshoot, I still prefer manual, it is easier to master. 3, the method of testing macarons cooked is not: macarons out of the oven to cool, try to take the macarons, if the batter left on the tarpaulin proof is not cooked, the oven preheated 140 ° after baking 3 ~ 4 minutes. If you can easily pick up macarons, no batter left on the tarpaulin, that is, congratulations, macarons have been cooked! I hope everyone can succeed! o(≧v≦)o