The ingredients of the macaroni are very simple, which is to insert a filling such as jam or cream in the middle of two small biscuits made of almond flour, protein, sugar and sugar cream, so that the outer skin is crunchy and the inside is soft.Top-quality macaroni, the coordination of various materials and flavors, the contrast is very meticulous, the fusion of various flavors, produces a rich layer, and in the light of the light, it also reflects a shimmering glow.In the process of making, various colored pigments are added, resulting in a colorful and colorful macaroni.The material is simple, the steps are not complicated, but it's not easy to succeed.I think that after mixing 1 ton of sugar powder and almond powder, it can be ground in a cooking machine to make the powder more delicate, and the surface of the baked almond biscuit has a better luster.I've forgotten this step, and it doesn't have much of an impact.Of course, powder screening is a must.Because almond flour particles are larger, it is more difficult to sift with a larger mesh.I used the French way of making protein cream, which is the way of making protein cake, three times the sugar, medium speed, slow beat, don't be in a hurry.Patience is important, and in my experience of making gingerbread, slow-release protein cream is more uniform and stable than fast-release protein cream.When mixing powder and protein cream, it should also be done in three parts, do not hurry, mix slowly, until the dough is smooth and smooth, described by some friends as silky smooth drops.4 Squeeze the biscuit embryo with the smallest circular mouthpiece I had a fountain pen with a circular tip that was less than half a centimeter in diameter, and it finally came in handy.When squeezing the biscuit embryos, the flower mouth should be squeezed vertically with the baking tray, slowly squeezing, squeezing the biscuits to make them round.Most importantly, the biscuit embryos cannot be baked directly after being squeezed, and the surface skin must be dried.Some recipes say to dry for 40 minutes to 1 hour, in fact, time is not important, what is important is the state of the biscuit embryo. The surface is very dry, the fingertips are pressed down and do not stick to the hand, even putting a small wooden spoon can support it, picking up a wooden spoon does not stick to the hand.This is the key to baking a beautiful little skirt.It is estimated that with the above five points, it is not difficult to bake a beautiful macaroni at home.Because the first time I did it, I didn't manage to grasp it, so I didn't prepare the ingredients, so I didn't have any colorful colors.Let's make some raw macaroni.

WHAT YOU NEED

Ingredients

62 grams of almond flour
112 grams of sugar powder
75 grams of protein
35 grams of fine sugar
30 grams of almond flour
30 grams of flour
A moderate amount of rum
30 grams of unsalted butter

How TO MADE Taste the macaroni

Steps 1 to 4

1. Almond powder and sugar powder mixed with screening alternatives;

2. The protein is cooked at high speed in a few loops in a thick fish eye bubble, with about one-third fine sugar, and cooked at medium speed;

3. When the foam is fine, add 1/2 of the remaining fine sugar and continue at medium speed.

4. When the foam is fine, add the last fine sugar and continue at medium speed.

Steps 5 to 8

5. Check the condition of the foam: gently remove the foam with a scraper or an egghead, a fine pointed corner appears, the pointed corner is slightly curved; the state of the entire protein cream is delicate, smooth, shiny, this is the state of nine distributions;

6. Add almond powder and sugar powder to the protein cream three times, stir evenly each time, and add again the next time;

7. After mixing evenly, continue to stir the dough: stir evenly from the periphery to the center or from the center to the periphery, do not stir in a circle;

8. Mix until the dough is smooth and delicate, then use a scraper to slowly drip it down like silk, and the dough is ready.

Steps 9 to 12

9. Use a circular flower mouth with a diameter of about 0.5 cm to squeeze the dough onto a non-sticky toaster, squeeze the flower mouth at an angle perpendicular to the toaster, squeeze the size of the 1 yuan coin (my slightly larger one, it doesn't matter, try to keep the size uniform);

10. After the biscuit embryos are squeezed, they are air-dried, dried until a hard mold appears on the surface of the biscuit embryos, and pressed with a finger without sticking to the hand.

11. Preheat the oven to 190 degrees, put it in the baking tray, bake for about 5 minutes, see the biscuit embryos appear on the edge of the skirt, turn 170 degrees, and bake for another 15 minutes.

12. Adjust the oven temperature and time according to the situation in your own oven, as long as you don't stick to the bottom of the cookie jar.

Steps 13 to 16

13. When drying the biscuit embryos, prepare the filling: mix sugar powder and almond powder in the grinder of the cooking machine, add a few drops of rum after grinding, continue grinding at high speed, and the almond powder comes out in an oily paste;

14. Add softened butter to room temperature and stir evenly with force;

15. After baking, the biscuit embryos cool to room temperature and can be easily removed from the baking tray with a scraper;

16. Choose two biscuits of essentially the same size, one with a moderate amount of cream almond filling in the center;

17. Add another cookie and you're done.

18.