It’s been a long time since I’ve been fascinated by the pony, but it’s really true that I’ve been trying this three times before I’ve succeeded~~ Originally found in the royal shen below the city of Metro, she was very cute, round, with a small skirt outside. At that time, everyone's understanding and enthusiasm for macarons were not very high, and then they looked very cute, and then they had never seen plus or not, and they curiously bought it and tried it~ After I went back, I took a bite, my aunt, sweet and sweet~~~ I want to sweeten it! ! ! But that magical taste instantly conquered even! ! ! The outer layer is crispy, the inside is soft and soft, and the inner sandwich is added. Although it is very sweet, it is really difficult to imagine the taste of this thing. It is so rich and layered. Macaron's invagination can indeed neutralize the sweetness of macaron's own shell, but after all, it is still something that polysaccharides make, and it is impossible to say that it is not sweet. What happens to the invagination is only the sweetness of the "neutralization" part. So the sweetest estimate is still sweet~ but it is recommended that everyone try this fascinating pony! Because its taste will really make you unforgettable! In fact, I thought I was eating "sugar" before eating~~ At that time, I didn't start to fall into the pit of baking, so I didn't move my thoughts. Later, there was a Spring Festival Evening~ Liu Qian appeared. Macarons appeared. Everyone knows that Macarons~ Hahaha~ Then I fell into the baking pit, and I want to challenge it. "Master Waterloo" small Dongdong ~ I have studied a lot of posts before I have done a lot of posts, and I have to pay attention to those who pay attention to them. In fact, my experience is: For those who have a certain basis for baking, the problem of making batter in front is not very big. The key point is to dry the skin. The process and the final baking method and temperature adjustment. Doing a pony can make you feel the temper of your own home oven~~~ Let me talk about some of my experience in making a pony to the present, and there is a gap between the master and the master. But I can do this and solve the problem. The small group is very satisfied~~~ About the extent to which the epidermis is dried: The climate in Shanghai is relatively humid, so at the beginning I have been losing in the process of hanging the skin. Many blog posts say that it is not sticky to dry it. In fact, it should be that the hand is not sticky, and there is a layer of shell feeling! At the same time, not only is the edge touched to dry but has a shell, and it is only necessary to touch it in such a state! About the method of drying the skin: As I said just now, the climate in Shanghai is relatively humid, so if you want to dry at room temperature, the small group really has no patience. I tried to dry the night and the skin didn't reach the level of baking, so it was really crazy. Ah! The longer the time to dry the skin, the higher the probability of hollowing out, see this. Therefore, how to quickly dry the epidermis is a problem in places with high humidity in Shanghai. I saw someone spinning the hot air in the oven to dry the skin. However, the small group of ovens is actually very small, and the wood has such a luxurious and advanced function, so it is a sneak peek into a mess, and found that the following method is very good, drying the skin in a short time, but also able to solve the hollow problem + The skirt is too big. The oven is adjusted to the lowest temperature. The oven is 18L long and the minimum temperature is 80°C. The specific conditions of each oven are different. There may be lower temperature. If there is fermentation function, it is estimated to be 40°C. First, preheat 80 ° C, after the heating tube is not lit, turn off the oven. Put the macaron in the boring ~~~~ After about 20 minutes, touch the oven door, after it gets cold, the pony takes it out, and then warms up at 80 °C, the pony puts in and continues to boring ~ about 20 minutes Let's see if the skin is dry. My experience is that this is almost twice, and it is possible to bake. But still, the actual situation of each oven is different, the operating environment temperature and humidity are not the same, it is the key to judge the degree of drying of the skin, not the time to dry. At the same time, I would like to thank the young lady who was eating cabbage. At the beginning, I was preheated at 150 °C and went into a boring situation. As a result, I always encountered a hollow condition, and the skirt was too big. It was not the kind of delicate valgus skirt. ~~ Tuanzi is Mengmei paper, like a skirt with a little exquisiteness~~~ And if the skirt is too big, that is, the inner batter runs too much, and it is bound to have a hollow. The proposal of the cabbage worm sister is that the oven lowers the temperature and goes into the boring. If the temperature is too high, the batter has already expanded, so the interior will also have a hollow. This is really a word to wake up the dreams~~~ About the method and temperature of the final baking: After reaching the dry and shelly state, the final method is the baking method. The method I used to do is to preheat the oven and bake directly in the middle layer at 130 ° C for 20 minutes. I have a small oven, only the upper, middle and lower floors. It may be fatter to bake out, but the small group likes this fat and cute rushing foot~~~ Note that the 20 minutes here is not to say that the oven is adjusted to 20, but it is really 20 minutes to watch the clock. Because the pony is a very delicate thing, one minute less than a minute, the effect will be much worse. When I give it here, it is the time to make a stuffed shell. If you eat it directly, without filling it, you should reduce it by 1-2 minutes, otherwise the shell itself will be dry. Here's why the time required for stuffing and no stuffing is different: The pony's soul lies in the fusion of the upper and lower shells and the internal stuffing, in the taste and taste. This is a small group personal opinion ~~~ I still like the pony with stuffing. After adding the stuffing, the pony's shell will be wetted, so if the baking is not dry, after the stuffing has been refrigerated overnight, it is easy to make the shell itself too wet and lose the crispy taste of the surface. So at the time of the final roasting, it’s also necessary for everyone to make one of their own ovens.
Put cocoa powder, peanuts, and sugar in a grinding cup and whipped together. (The grinding is done to prevent the peanuts from being beaten excessively and the oil is turned into mud. This is learned from the cabbage caterpillar sister.)
Beat into a fine powder and sieve. (This will not be screened once at a time, I will probably whipped before and after, sifting about 3 times)
The protein was placed in an anhydrous, oil-free pot, and the sugar was added to the hard foam in 3 times. Do not add sugar first, use the egg beater to break up, when the coarse bubble appears, add the first sugar
When the protein cream swells and the coarse bubbles disappear, add the second sugar.
Then, when the meringue becomes finer, more viscous, and the gloss is improved, the eggbeater is picked up, and the meringue is in a state of soft and drooping sharp corners, and then the last sugar is added.
In this way, the sugar is added in three portions, and the state is hard foamed. Uncle Hill said that for the whipped cream, in fact, depending on the amount of sugar, the timing of adding sugar is different. If the amount of sugar is less than 1/3 of the amount of protein, then the sugar is added in the early stage of the hair. If the amount of sugar is ≥ half of the amount of protein, then it needs to be added in the middle and late stages of the transmission. Because sugar can stably break the bubbles of protein, it also increases the difficulty of sending. Therefore, for macaron's meringue, the content of sugar is equal to the amount of protein, or even more than the amount of protein, you need to break the protein first, then slowly, divided into sugar. I have a small amount of protein here, so I have added it 3 times. If I do more, I need to divide it 4 times or more. Uncle said that it is divided into 8 times. . .
The powder after sieving in step 1 was added in two portions. The tumbling technique is similar to the hurricane.
It is stirred to be shiny and can be in a state of a ribbon batter. If the ribbon is not present, the batter is too thick. At this time, two actions are required: First, the batter is wiped around the egg pot with a spatula for about 10 times.
If it is still thick, try the second method: add unbleached protein to it and add it bit by bit until it reaches the extent of the ribbon drop.
The batter is placed in a flower bag. Some students don't arrange the bun bun, but it's very simple. Use a scraper to push forward. This is learned from the upper generation of Sichuan, and it is very useful. Don't squeeze it with your hands, it's easy to have bubbling inside.
Push the pony over the glass mat on the glass while preheating the oven. I use a positive glass silicone pad that is non-stick and very easy to use. It is not necessary to buy the kind of macarons, there is a small circle of the kind of ~~~ that can only be done macarons, the other will not work, it is not very practical. Everyone looks at their own preferences and decides whether to start ~~ The above process map to the following one, are all used in the vanadium cocoa powder, the color is deeper. The finished pictures are all made of cocoa powder, and the color is so bright.
The skin is dried and the final baking is carried out. (drying, baking method and time refer to the above written), and the small skirt ~~~大爱~~
It should be noted here that after the furnace is released, it is necessary to quickly remove the silicone pad from the baking tray. ～~~ Place it there and let it cool, then take it off the silicone mat. The back should be non-stick and smooth.
For the occasion, the logo of the pony success is that there is a skirt with a valgus skirt + inner hollow + crispy skin and soft inner texture~~~
In fact, the skirt style can be based on what you like, and some students like the right-angle skirt. ~~~ Not hollow, everyone should be consistent? Otherwise, you can't eat the taste of the inner soft palate~~~
The pony's inset, I used 15g of 15% of the flavona, and 15g of light cream mixed. The specific method is to mash the chocolate, put it in an anhydrous and oil-free bowl, sit in a hot water bath~~ then whit the microwave oven to the boiling state, add the chocolate, stir well, put it into the flower bag, let cool When it is a little thick, you can squeeze it. Even in the process of exploring the pony, I also refer to the following blog post. I would like to thank you heroes~~ I have posted the referenced macaron articles below, and based on the experience of other masters, I summed up the most suitable. Your own pony production process! I wish you all success! The worm-makaron tries to make a record; CC cooking exchange - also said macaron (2) low-cost peanut macaron; (in this, let me know, in fact, the peanut oil and almond powder oil content is similar, so it can be replaced by the same amount. In fact, do Cocoa-flavored macarons, I still think it is more delicious with peanut powder because the taste of cocoa and peanuts is very good) Lazy cat 喵喵 - macarons picked up. (This is my reference to the baking method, let me know, macarons can actually be baked without preheating the oven, plus not necessarily high temperature and then low temperature, directly a temperature is ok. And it comes out The effect is bulging, very cute~~~) The pony is not difficult, because the failure on the road to baking is inevitable. A lot of things are not difficult for those who can't. Don't think that she has been so sinister by so many people, I dare not try it. If you really like it, you won't care about the failure in the front. I also failed three times to succeed. In fact, failure is not terrible. Just find out the reason and sum up experience in each failure, and it will be successful next time, or closer to success! Don't be afraid, the pony does it! After doing it, you will find that the pony is really a fascinating thing!