[ENG SUB] 巧克力马卡龙食谱 (快干做法) |How To Make Chocolate Macaron Recipe (Dry fast Method) ♦巧克力酱/原味马卡龙食谱Chocolate Ganache/Original Macaron Recipe: https://youtu.be/-gEoSntat-U ♦Facebook Page: https://www.facebook.com/iwen777 ♦Instagram ID: iwen777 上次做了原味马卡龙食谱后，很多人要求了巧克力马卡龙食谱。发觉很多人说没冷气在潮湿的马来西亚很难干，研究测试后，终于找到一个捷径可以让马卡龙在很短时间完全干了，很有效，省好多时间。成功率蛮高，而且糖份量比一般低的食谱。好开心，终于可以跟曲奇们分享了。提示：做马卡龙, 一定要预先精准测量所有材料，且跟影片步骤一抹一样的做，不要翻拌过度，成功率就会很高哦。我可以作到，你们也可以哦。这食谱不能再减糖咯，也不能再加可可粉，不过可以用没那么甜的馅料，黑巧克力酱来中和甜度。隔夜冷吃，外酥内软，超好口感。看到马卡龙美丽整齐的裙边，好美~ After making original Macaron recipe last time, a lot of you has asked for Chocolate Macaron recipe. Also notice a lot of you said without aircond, macaron batter very hard to get dry in humid country like Malaysia. After research and testing, I finally found a shortcut that make macaron batter completely dry in very short time, it really works, save so much time. This recipe has very high success rate and relatively low sugar content. So happy, I can finally share it with you, Cookies. Tips: making Macaron, all ingredients must be accurately measured in advance, and done in the exact same way as per video, don’t overmixed, the success rate will be very high. If I can do it, so can you. This recipe can no longer reduce sugar, also can’t add more cocoa powder, but you can use less sweet fillings, Dark Chocolate Ganache to balance the sweetness. Eat them cold after overnight, crispy outside and soft chewy inside, very good texture. Just look at these macaron with beautiful neat “skirt feets”, so beautiful ~ 好好享受，与我分享你作品的照片在我的Facebook Page上哦。 :-) Enjoy and share photos of your creation with me on my Facebook Page. ♦食谱 =20块马卡龙饼= 52.5克 杏仁粉 48克 糖粉 6克 无糖可可粉 少许(2克)盐 40克 蛋白 少许(3/8茶匙) 塔塔粉 40克 细纱糖 3-4滴 红食物色素 (快干：放烤盘在预热烤箱门170C/338F: 10分钟) (5分钟，旋转烤盘) (烤箱170C/338F: 15分钟) (上下火，不开旋风，最低层) =巧克力酱= (食谱影片链接在上面) ¼杯 (62.5毫升) 奶油 (热) ½杯 (70克)黑巧克力 （冷冻10分钟） ♦Recipe =20pcs Macaron Shell= 52.5g Almond Flour 48g Icing Sugar 6g Unsweetened Cocoa Powder Pinch (2g) Salt 40g Egg White Pinch (3/8tsp) Cream of Tartar 40g Castor Sugar (Dry fast: place baking tray on Preheated Oven door 170C/338F: 10minutes) (Rotate after 5minutes) (Oven 170C/338F: 15minutes) (Top Bottom Heat, No fan force, Bottom Rack) =Chocolate Ganache= (video recipe links above) ¼Cup (62.5ml) Whipping Cream (Hot) ½Cup (70g) Dark Chocolate (Freeze 10minutes) ♦ MUSIC Artist: Rick Steel Title: Post Artist: Wayne Jones Title: Mr. Sunny Face Artist: Wayne Jones Title: First Love iwen baking 更多视频／文章……
分享： |
本站部份资源来自网络分享并注明出处，若有侵权或不良资源请联系删除。|联系我们|手机版|打工族生活理财
GMT+8, 2024-10-31 09:28 , Processed in 0.022050 second(s), 19 queries .
Powered by Discuz! X3.5
© 2001-2023 Discuz! Team.
