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又见大B哥视频配方百香果马卡龙已打包可下牛开门

2020-10-30 09:46:46来源:励志吧0次阅读

又见大B哥→视频+配方“百香果马卡龙”(已打包·可下载)

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大B哥“百香果马卡龙”

Passion Fruit Macaron

By Antonio Bochour

Macaron:

125 g almond flour

150 g confectioners sugar

100 g egg whites

100 g granulated sugar

8 drops yellow food color

4 drops orange food color

Procedure:

1、Position racks in the top and bottom thirds of the oven and preheat to 135℃, low fan. Line 2 baking sheets with nonstick baking mats and set aside.

2、Using a medium-mesh sieve, sift confectioners sugar and almond flour into a large bowl and set aside. In a stand mixer fitted with a whisk attachment, whip egg whites on medium speed until foamy. Add sugar slowly, 2 tbsp at a time, and mix for 30-45 seconds between each addition. Whip whites until glossy with medium peaks. Add food coloring and/or flavoring paste as desired and mix to combine. With a large rubber spatula, fold in half of the confectioners sugar mixture. Fold in remaining confectioners sugar mixture and fold until smooth and glossy.

3、Using a piping bag fitted with a ½-inch round tip, pipe batter onto prepared sheet trays in rounds that are about 1 inch in diameter, spaced about 1½ inches apart. As you pipe, hold bag perpendicular to the baking sheet and flick the tip of the bag as you finish each cookie to minimize peaks. Rap sheets lightly against the counter several times to flatten mounds and pop any large air bubbles. Rest for 30 minutes at room temperature to dry shells slightly before baking.

4、Bake, rotating sheets and swapping positions after 6 minutes, for about 12-14 minutes. Cool completely. Remove from mats and pair by size for filling.

Passion Fruit Ganache:

120 g passion fruit puree

25 g invert sugar

30 g sorbitol

225 g white chocolate Ioire

5 g cocoa butter

Procedure:

Warm passion fruit puree and sugars to 40℃, make emulsion with the melted chocolate and cocoa butter.

Assembly

Using a piping bag with the same tip used to pipe the cookies, pipe 1 to 1-1/2 teaspoons of filling onto half of the macaron. Top filled halves with their partners.

表着急,中文版在这里↓

百香果马卡龙

By Antonio Bochour

马卡龙

125 克…杏仁粉

150 克…糖粉

100 克…蛋白

100 克…细砂糖

8 滴…黄色素

4 滴…橙色素

1、烤箱定温至135℃开始预热,两张烤盘铺垫不沾烤垫待用。

2、用一个中号的筛子将杏仁粉和糖粉晒到一个大碗中,放在一旁待用。在安装有球桨(whisk attachment)的搅拌机中将蛋白中速搅打至密集泡沫状,分两次缓慢细砂糖,第一次加入搅拌30-45秒后再加入,一直搅打至有光泽感并出现为中等挺立的尖峰状,加入色素拌匀。用大号胶刮刀将½量的糖粉/杏仁粉的混合物拌入拌匀,再将剩余的糖粉/杏仁粉混合物拌入,搅拌至光滑细腻。

3、裱花袋内装入1.2cm的圆形花嘴,在烤盘上挤成直径2.5cm的圆形,相互间隔4cm(细节见)室温静置30左右至表面构成干膜(具体时间取决于实际室温与湿度)

4、放入烤箱烤12-14分钟,期间6分钟时调转烤盘一次。

百香果甘纳许

120 克…百香果果茸

25 克…糖浆

30 克…山梨糖醇(sorbitol)

225 克…白巧克力(法芙娜:Ivoire)

5 克…可可脂

制作:

将甘纳许挤在一片马卡龙上,再盖上另外一片马卡龙。

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本文相干词条概念解析:

百香果

百香果,别名鸡蛋果或西番莲,俗称“巴西果”,原产于巴西,是西番莲科西番莲属的草质藤本植物。1610年间传入欧洲,现产于美洲的热带及亚热带地区。因其果汁营养丰富,气味特别芳香,可散发出香蕉、菠萝、柠檬、草莓、番桃、石榴等多种水果的浓郁香味而被举为“百香果”,又有“果汁之王”之美称,因其果汁也是其英文名“Passionfruit”的译音,Passion也有热情之意,故也常被称为“热情果”。在中国之外的其他地区,有“果汁之王”、“摇钱树”等美称。百香果的花有5片花萼和5片花瓣,像钟上的字盘,所以又称为“计时果”。果可生食或作蔬菜、饲料。入药具有兴奋、强健之效。果瓤多汁液,加入重碳酸钙和糖,可制成芳香可口的饮料,还可用来添加在其他饮料中以提高饮料的品质。种子榨油,可供食用和制皂、制油漆等。花大而美丽,没有香味,可作庭园观赏植物。

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