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Hello!
Today, I'll tell you about macarona using a stand mixer.
Two years ago, my sister helped me with my work. We stayed up all night testing the recipe together.
Two full days like me. I really recommend it to those who have to work all day long in the studio.
It's a macaronage technique that has more advantages than disadvantages.
Make macarona a little less difficult with the machine!
We have to do a bunch of peeling sanding.^^;
#Macaron #Macaron Class #Making macaron
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* Meringue
Put the fins and sugar (10% of the total) together in a bowl and melt them lightly.
1 minute 4th stage
1-minute 8-layer sugar1
1-minute 8-layer sugar2
1-minute 8-layer sugar3 + tint
two minutes and ten steps
30 seconds 2nd stage (mering stabilisation)
First, adjust the color of the color and then the overall tone.
Be careful not to get too dark in the meringue because the color thickens as it mixes with the powder.
When the meringue is complete, put it on the back of your hand and check if the sugar is completely melted.
* Macaronage
3 times from the low end because the powder flies a lot. Just sweep it lightly.
Since the dough is easily overloaded in seconds, cut the time short (3 to 5 seconds) and work while checking the condition of the dough.
Five seconds two-stage powder one
Five seconds two-stage powder two
Five seconds two-stage powder three
* Color
Chef Master Pigment: Navy Blue | Birk Eye Brown
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