Red velvet macaron, French style, vanilla taste, fresh and pleasant.
Details of ingredients
sweet taste flavor
baking workmanship
Hours time consuming
senior difficulty
Procedure of red velvet macaron
one
First, we make chocolate Gannashi, melt 80g white chocolate (32% content), 20g light cream, and heat insulation water.
two
Add a few drops of rum and stir well.
three
Gannashi put it in a bowl, cover the surface with plastic wrap to prevent the surface from drying, and refrigerate it for 6 hours.
four
Sift 53g almond powder and 53g sugar powder.
five
Mix well and set aside for future use.
six
Take 45g of egg white, add a few drops of lemon juice, and blow it first to make big fish eye blisters.
seven
Add 45g of fine granulated sugar in three times, and stir it in coarse, medium and fine bubbles.
eight
After 8 minutes of foaming, add a few drops of red velvet liquid and continue to send.
nine
Whisk until it foams for 9 minutes, which is firm, and the egg white will not pour in the basin.
ten
Pour in half of the flour first, and mix well with the method of cutting and turning.
eleven
Add the other half of the flour and continue to stir evenly.
twelve
Then press and mix the batter evenly on the basin wall with a relatively light technique, evenly defoaming, and then put the batter together for about 3 times.
thirteen
Lift the scraper, the paste will slip down like a ribbon, and the traces of paste will disappear slowly for at least 10 seconds.
fourteen
Put the batter into a decorative bag, and then squeeze it evenly onto the baking tray.
fifteen
Tap the bottom of the baking pan a few times to spread the batter evenly.
sixteen
Use a toothpick to prick the big bubbles.
seventeen
Put it under the air conditioner for 40-50 minutes. Until it is completely free from touch and has a thin shell.
eighteen
Preheat the oven at 140 ℃ 10 minutes in advance, turn on the blowing function, and bake the middle layer for 20 minutes.
nineteen
After baking, take it out and let it cool before demoulding.
twenty
First, match the right size.
twenty-one
Refrigerated chocolate Gannashi sauce, take it out and put it into a decorative bag.
twenty-two
Squeeze the Ganesh sauce.
twenty-three
Just put it together.
twenty-four
Red velvet macaron, complete O
twenty-five
The newly prepared Makaron shell will be a little hard. After a day of cold storage, the shell will feel more crisp after moisture regain.
twenty-six
Crispy outside and crisp inside, rich in taste, small and delicate.
twenty-seven
Gannashi melts in the mouth, sweet but not greasy.
oneFirst, we make chocolate Gannashi, melt 80g white chocolate (32% content), 20g light cream, and heat insulation water.
twoAdd a few drops of rum and stir well.
threeGannashi put it in a bowl, cover the surface with plastic wrap to prevent the surface from drying, and refrigerate it for 6 hours.
fourSift 53g almond powder and 53g sugar powder.
fiveMix well and set aside for future use.
sixTake 45g of egg white, add a few drops of lemon juice, and blow it first to make big fish eye blisters.
sevenAdd 45g of fine granulated sugar in three times, and stir it in coarse, medium and fine bubbles.
eightAfter 8 minutes of foaming, add a few drops of red velvet liquid and continue to send.
nineWhisk until it foams for 9 minutes, which is firm, and the egg white will not pour in the basin.
tenPour in half of the flour first, and mix well with the method of cutting and turning.
elevenAdd the other half of the flour and continue to stir evenly.
twelveThen press and mix the batter evenly on the basin wall with a relatively light technique, evenly defoaming, and then put the batter together for about 3 times.
thirteenLift the scraper, the paste will slip down like a ribbon, and the traces of paste will disappear slowly for at least 10 seconds.
fourteenPut the batter into a decorative bag, and then squeeze it evenly onto the baking tray.
fifteenTap the bottom of the baking pan a few times to spread the batter evenly.
sixteenUse a toothpick to prick the big bubbles.
seventeenPut it under the air conditioner for 40-50 minutes. Until it is completely free from touch and has a thin shell.
eighteenPreheat the oven at 140 ℃ 10 minutes in advance, turn on the blowing function, and bake the middle layer for 20 minutes.
nineteenAfter baking, take it out and let it cool before demoulding.
twentyFirst, match the right size.
twenty-oneRefrigerated chocolate Gannashi sauce, take it out and put it into a decorative bag.
twenty-twoSqueeze the Ganesh sauce.
twenty-threeJust put it together.
twenty-fourRed velvet macaron, complete O
twenty-fiveThe newly prepared Makaron shell will be a little hard. After a day of cold storage, the shell will feel more crisp after moisture regain.
twenty-sixCrispy outside and crisp inside, rich in taste, small and delicate.
twenty-sevenGannashi melts in the mouth, sweet but not greasy.