Every fairy heart, there is a plate of macarons, colorful, small one, but let the heart full of sweetness. Don't look at it a small one, but do a successful and delicious is also difficult macarons, baking advanced people's "Waterloo", so many bakers see macarons on the shivering. Today, I give you a list of problems encountered in the production of macarons set, I hope you read, can make a good-looking macarons.1. Macarons hollow Cause Analysis: 1, empty: baking temperature is not enough, or baking time is not enough. Macarons should be baked at the actual oven temperature of 155-165 degrees, bake for 15 minutes. 2, the middle of the no tissue: meringue whipped, or over-mixed. 3, macarons in the middle of the large hollow: mixing the first mixing pressure mixing is not particularly in place. 2. Macarons crooked Reason Analysis: 1, mixing is not uniform, batter mixing is not uniform, which will lead to macarons crooked. 2, the baking mat did not The baking mat is not flat, or the baking pan is not flat bottomed. 3, if the skirt is very large and also skewed, defoaming is not enough, mixing is not in place. 4, squeezing the macarons when the laminating nozzle is not perpendicular to the baking mat. 5, the uneven temperature of the oven may lead to crooked macarons, it is recommended to preheat the oven half an hour ahead of time, the hot air mode. 3. macarons on the color Causes: 1, did not preheat the oven ahead of time, open the oven for 10 minutes to start Baking, so put in the color will be found. 2, baking time is too long, macaron baking time in 15 minutes, the actual temperature of the oven between 155-165 degrees Celsius. 3, the oven is too small, less than 30 liters of oven baking macarons, the chances of coloring greater. 4. macarons without skirt No skirt indicates that the batter defoamed! Reason Analysis: 1, the meringue is not whipped, whipped too thin or whipped over. 2, protein whipped meringue before not back to the temperature, if the meringue is too cool may also be defoamed. 3, drying time is too long, macaron cooling time is best in half an hour or less, if it is more than an hour batter may be defoamed. 5. macarons popping Reason Analysis: 1, the oven is not half an hour ahead of time to preheat, just preheat! More than 10 minutes to start baking, this time the oven temperature is extremely high, easy to burst. 2, meringue whipping is not in place, if the meringue whipped especially soft or especially hard easy to burst. 3, the meringue whipped over the top, or whipped too hard. 6. macarons skirt is too large Reason: 1, mixing is not in place, 2, the meringue is whipped too soft. 7. batter defoaming is too dilute Reason: 1, meringue Whipped too thin, normal meringue at least to ensure that the inverted whipping container does not drip. Note that the meringue whipping container whisk must not have oil, separated from the egg white must not have egg yolks. 2, mixing too strong, too many times. 3, drying time is too long, normal drying about 30 can be. 8. Bottom depression Reason: 1, the bottom of the deep, not baked, or baking mat is too thick. 2, if the bottom of the slightly concave is normal, so as to ensure that the macarons are not hollow. 9. How to store macarons After the macarons are done, wait for the cake body is completely cooled can begin to clip the filling, add a good filling of macarons into the refrigerator, can be kept for a week, frozen can be saved for about a month. 10. macarons do not have a bottom Reason Explanation: 1, if the surface of the macarons have been baked on the surface of the color, the inside is not cooked, resulting in peeling off the baking mat when there is no bottom, the case needs to be half an hour ahead of time to preheat the oven. 2, bake the oven. Oven. 2, baked macarons until cooled, and then peeled baking mat. 11. macarons bottom wet Cause Analysis: 1, if the baking peeled baking mat, found that the bottom of the wet, that is, no macarons baked. 2, if it is a good fillings macarons, found that the internal organization of the wet, may be too much humidity fillings or hygroscopic environment is too high temperature. If the filling is too wet, you can put a piece of gillette in the filling.12. Egg white aging is generally appropriate for how long The normal situation is 2-7 days is the best, but the fresh egg white can also do macarons, pay attention to put protein powder. After reading so much, is not leaping to try? After mastering the skills, I believe that everyone, can make good-looking macarons, if there are other questions welcome to leave a message!
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