轻松熊马卡龙

2024-05-16 12:04:12 891

轻松熊马卡龙
很萌的轻松熊马卡龙 做一次就爱不释手啦

Details of ingredients

  • 蛋白一只
  • 杏仁粉30g
  • 糖粉65g
  • 细砂糖15g
  • 可可粉5g
  • 蛋白10g
  • 糖粉40g
  • 柠檬汁数滴

Technique

  • 难度中级
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 轻松熊马卡龙

  • 1.准备材料,若购买杏仁粉不够细,需要放入研磨机中磨成细腻的粉末。
  • 2.杏仁粉+可可粉+糖粉 混合过筛两遍。(若是杏仁粉不够细腻,在此时就很难进行过筛了……)
  • 3.蛋白用打蛋机搅打,分三次加入细砂糖,一直搅打至干性发泡状态,即如图:蛋白立起一个竖直的小尖角
  • 4.将过筛两遍的粉状混合物加入搅打完的蛋白中
  • 5.用橡皮刮刀从底部向上翻扳或者切扳的手势,不断搅拌,直到粉状物与蛋白充分混合。后将蛋白糊装入裱花袋,挤在硅胶垫上
  • 6.做轻松熊马卡龙的硅胶垫是网购的,由于硅胶垫上有卖家LOGO,防止会有打广告的嫌疑,还是不拍硅胶垫了,照片是做传统马卡龙的时候拍的。面糊挤好,放在通风处晾干。大概两三小时后,表面接触不粘手即可。下雨湿润天时间顺延……
  • 7.用180度烤6分钟,马卡龙就会出现裙边,这时将温度降到140度,继续烤20分钟左右。放凉存入盒中。
  • 8.10g蛋白打发至湿性发泡阶段,加入糖粉充分搅拌,若觉得糖霜太稠,加入柠檬汁调和。取一半装入裱花袋中,剪一个很小的口子,画轻松熊的鼻子
  • 9.取另一半糖霜,用牙签粘取一点黑色食用色素搅拌,放入裱花袋,画轻松熊的眼睛和鼻子
  • 10.画完晾干
  • 11.晾干后,轻摸糖霜已结硬块,可以装入小包装袋中。
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