Ha~You guys urged many times macarons, finally come! Don't be afraid to see the pictures, today I'll tell you once you understand that macarons are invented by Italians and developed by the French as a kind of small desserts, which used to be the food that only the aristocrats could enjoy, and with the continuous development of the history, it has gradually entered the homes of the common people ~ from the middle of 16th century to the present, the more famous is the French, Italian, and Korean macarons, I think the Korean is the closest to the tastes of our countrymen, and today I will share with you the recipe for the Korean style, too. I think the Korean style is the closest to the national taste, and today I will share with you the Korean style approach~By TeaSuSu Baking Diary Ingredients servings: 8 shells: almond flour 46g powdered sugar 46g aging egg white 38g granulated sugar 34g cocoa powder 4g filling part: butter 40g vanilla extract 1g cream cheese 160g rum 5g decorations: ferrero moderate amount of gold foil moderate amount of practice steps 1, first to do the macaroon shell: 46g almond flour, 46g powdered sugar and 4g cocoa powder. Powdered sugar and 4g cocoa powder together sifted twice, so that the subsequent operation will not need to pass once again, sifted into a bowl standby 2, the bowl into the 38g aging egg white (in advance, divided into good egg whites put in the refrigerator overnight) first high-speed whipping, beating to the overall color whitish, bubbles become delicate after adding the first sugar (can be a little bit more, and then gradually decreasing), and continue to maintain a medium-high speed whipping 3, the egg white After the appearance of lines, add the second sugar, continue to maintain high speed whipping 4, until the egg white appears glossy, whisking process can be felt in the case of resistance, add the last sugar (a total of 34g of sugar), change to medium-speed whisking for about 30 seconds, change to low-speed whisking for 30 seconds, lifting the beaters grasp, there will be two tips. If the tip is pointing in the direction of 11 o'clock or 1 o'clock, and you can shake it gently, the egg white is ready! (The tips at the end will vary depending on how fast they are lifted, watch the video for details!!!) Whipped egg whites are fine stiff surface glossy, can easily stand bamboo skewers! 5, egg white whipped, we pour the first step of the sifted powder, first use a spatula to gently toss a 6, tossed until there is no too obvious dry powder, we carry out the defoaming operations. The scraper with the batter along the edge of the basin to press the batter, after pressing a circle, re-gathered, tossed a bit, continue this operation, for 3-4 times, remember to collect the batter on the soft scraper on the way 7, after a few pressure mixing operation, lifting the batter, the batter will be like a ribbon floating down, but in the basin after the floating down the stack will be 3-4 layers. This is the correct state of the macaron batter. If it just floats down, but will not stack (defoaming excessive), or stack a good number of layers very thick (not enough defoaming) are not right 8, good batter, into a laminating bag with a round laminating nozzle, 9, baking pan into the macaron special mat. Squeeze the batter, the laminating nozzle from the mat about 1cm fixed immobile, evenly squeezed into the batter until the batter will nearly reach the edge of the circle, stop exerting force, rotate the laminating nozzle to close the end of the 10, squeezed the batter, to once again vibrate the disk defoaming operation, we pressed the diagonal and then gently shake the other corner of the 4 directions each to come once. Then observe the surface of the macaron, pick off the more obvious bubbles on it ~ do not need to pick all the bubbles. (To prevent large bubbles rupture only) 11, done macarons into the oven, upper and lower heat 50 ℃ (open hot air mode) cool skin 7-10min, this according to everyone's weather humidity to decide Oh! 12, remember to observe until the surface of the non-stick hands, light pressure will have signs of rebound. Specific touch like everyone's tiger's mouth under the small piece of flesh. 13, after the end of the cool skin, warming oven upper and lower heat 145 ° C -150 ° C, baking 15-18min. After baking, immediately take out on a wire rack to cool. When the temperature drops completely, gently hold the bottom of the mat will be able to easily release the mold ~ 14, the next to do the filling: 40g butter and 160g cream cheese are softened at room temperature, pour into a large bowl and mix well 15, add 5g of rum and 1g of vanilla extract to enhance the flavor (in order to control the sweetness of the whole macaroon, we can not add sugar!) Do a good job of the temperature of the inner filling we have to control the temperature at about 20-21 ℃, this state of the filling soft hardness is just right, can be easily squeezed out at the same time, but also can b
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