Details of ingredients
- sweet taste flavor
- baking workmanship
- Hours time consuming
- senior difficulty
Procedure of red velvet macaron
First, we make chocolate Gannashi, melt 80g white chocolate (32% content), 20g light cream, and heat insulation water.
Add a few drops of rum and stir well.
Gannashi put it in a bowl, cover the surface with plastic wrap to prevent the surface from drying, and refrigerate it for 6 hours.
Sift 53g almond powder and 53g sugar powder.
Mix well and set aside for future use.
Take 45g of egg white, add a few drops of lemon juice, and blow it first to make big fish eye blisters.
Add 45g of fine granulated sugar in three times, and stir it in coarse, medium and fine bubbles.
After 8 minutes of foaming, add a few drops of red velvet liquid and continue to send.
Whisk until it foams for 9 minutes, which is firm, and the egg white will not pour in the basin.
Pour in half of the flour first, and mix well with the method of cutting and turning.
Add the other half of the flour and continue to stir evenly.
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.
Lift the scraper, the paste will slip down like a ribbon, and the traces of paste will disappear slowly for at least 10 seconds.
Put the batter into a decorative bag, and then squeeze it evenly onto the baking tray.
Tap the bottom of the baking pan a few times to spread the batter evenly.
Use a toothpick to prick the big bubbles.
Put it under the air conditioner for 40-50 minutes. Until it is completely free from touch and has a thin shell.
Preheat the oven at 140 ℃ 10 minutes in advance, turn on the blowing function, and bake the middle layer for 20 minutes.
After baking, take it out and let it cool before demoulding.
First, match the right size.
Refrigerated chocolate Gannashi sauce, take it out and put it into a decorative bag.
Squeeze the Ganesh sauce.
Just put it together.
Red velvet macaron, complete O
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.
Crispy outside and crisp inside, rich in taste, small and delicate.
Gannashi melts in the mouth, sweet but not greasy.