Macarons macarons, this is a let me think of the heartache of the guy ah, said macarons are baking advanced Waterloo, a little bit is not wrong, macarons I failed ten times, the eleventh time finally ushered in the success of the real really hard ah, not successful is not a maddening reason, the real maddening reason is that you failed, but do not know the reason for failure, looking at a pile of piles or volcanic eruption, or a face full of My heart suffered a lot from looking at the piles of macarons with volcanic eruptions or cracked faces! And it's the countless heart-wrenching failures that lead to the indescribable joy of success! Ingredients: almond flour, powdered sugar, egg whites, granulated sugar. Practice steps: Step 1, almond flour, powdered sugar mixed well, lumps beat step 2, egg whites plus sugar whipped to dry foam step 3, add coloring step 4, three times the meringue and classified flipped evenly, the first time you can dramatically pressure mixing, the next two try to take the flipper's approach to avoid defoaming step 5, the next two try to take the flipper's approach to avoid defoaming, stirring to the powdered paste into a ribbon shape! step 6, into the laminating bag, squeeze in the macaron special silicone mat step 7, a variety of colors are good, ventilated place to dry, this is the most critical step, you can use a hairdryer to help dry the skin, until the skin of the macarons do not stick to the hands of the surface of the formation of a soft shell can be step 8, the other colors are also good step 9, but also did the two colors step 10, but also did the two colors step 11 step, the oven 140 degrees, 18 minutes, the middle layer, can step 12, good macarons, the middle of the sandwich with a variety of flavors of sweet and sour filling can be step 13, mounted on the transparent box, looks very beautiful it from the food world small tang tang mother's work.
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