Where can I learn macarons? What are the key points to learn how to make macarons?

To study in a professional school system, so that you can learn the real craft, and you can have a better future after going out.

It is recommended to choose a professional chef school system to study, and it is not recommended to choose to study with the chef in a restaurant.

The professional chef school will provide you with materials, not only theoretical knowledge, but also many practical courses, so that students can not only learn systematically, but also operate well.

Macarons, some people don't know, some people have only heard of it but have not tasted it. A macaron, also known as a macaron, is a French dessert made with egg whites, almond flour, white sugar and frosting, and sandwiched with fruit sauce or cream. The taste is rich, crispy on the outside and soft on the inside, and the appearance is colorful, delicate and small.

So, where to go to learn macarons?

Ingredients for macarons: almond flour, 75 grams of egg white, powdered sugar, granulated sugar, appropriate amount of food coloring.

How to make macarons:

1.Mix the almond flour and powdered sugar and grind in a food processor for about 2 minutes.

2.Sift the mixture of ground almond flour and powdered sugar (if it is not easy to sift, you can use the back of a spoon to crush the mixture to make it pass through the sieve faster).

3.After mixing and sifting, the marzipan powder is very delicate and fluffy. If you have a food processor, you can skip steps 1-3 and start with step four.

4.When the egg whites are beaten with a whisk until coarse foam, add caster sugar and continue beating.

5.A little food coloring is added during the whipping process to give the egg whites a bright color.

6.Whip until the egg whites are dry and foamy (lift the whisk and the egg whites pull out an upright sharp corner).

7.Pour the mixture of sifted almond flour and powdered sugar into the whipped egg whites.

8.Use a rubber spatula to stir from the bottom upwards until the powder and egg whites are completely mixed.

10.Place the protein batter into a piping bag and use a small round-hole piping nozzle to squeeze out a round batter about 75px in diameter on a silicone sheet.

11.After the batter is squeezed, do not rush to put it in the oven, put it in a ventilated place, and let it air dry for half an hour, until the surface feels non-sticky to the touch and forms a hard shell. At this time, it is ready to put in the oven.

12.Preheat the oven beforehand. Bake at 165 degrees for 14 minutes. Usually at 6-8 minutes, the macaron will appear skirted. When it cools, use a small shovel to shovel the macarons down one by one.

13.The shell of the macaron can be served with the filling after it has cooled out of the oven, but it cannot be eaten directly at this time, because the filling and the shell are still two separate parts.

14.Absorb moisture, absorb moisture until the appearance becomes crispy and the inside is soft, and the aroma of almond flour and the flavor of the filling are completely integrated, and it is ready to eat.

In fact, the filling is more important than the macaron shell, it gives the macaron a soul, and the quality of the filling directly determines the quality of the macaron.

Where to go to learn macarons?

Learn macarons, learn pastry techniques, of course, choose Shenzhen Liyong West Point Training School!

Part: Add powdered sugar and almond powder to the basin, drop the egg white into the pigment and stir well, then pour in and stir until it does not stick; Portion: Egg white, granulated sugar heat and dissolve in water and beat quickly for 4 minutes; Pour part into part A, stir well, pour into piping bag, squeeze into the baking tray and let stand at room temperature for 30 minutes, wind fire at 150 degrees in the wind stove, and bake at 150 degrees for 12 minutes; 4.

Stir the butter, powdered sugar and cheese into a piping bag, squeeze onto the roasted macaron shell and cover the other shell.

Macarons are very simple from the perspective of raw materials, mainly almond flour, sugar, and egg whites; The steps to make it are also simple, that is, almond flour, powdered sugar and egg whites are mixed well, egg whites and sugar are mixed into syrup to make meringue, meringue and almond paste are mixed well, and then you can squeeze it to the mold to set the shape and bake; The operation steps are not complicated, if you have experience in making cakes, then this is almost the same, but there are many technical requirements for making macarons, and each step is not enough, and you can't make beautiful and successful macarons, so you still have to pay attention to the details.

The composition of macaron batter is very simple, it is a combination of almond flour, sugar, and egg white, and the sugar content is very high, so the viscosity of macaron batter is very large, and after being placed in a ventilated place for a while, the surface is easy to form a hard shell. At the time of baking, the surface temperature rises first and is further heated to set, the internal temperature rises more slowly, and when the internal temperature rises and the batter begins to expand, the surface has already been set.

1. Prepare the ingredients: Mix 65 grams of almond flour and 65 grams of powdered sugar to make almonds, then put 50 grams of powdered sugar, and then sieve. 4. Add granulated sugar to the egg white until it is hard hair. 5. Add two drops of red pigment and stir well.

6. Add the almond sugar powder and stir with a spatula. 7. Put it into a decorator or piping bag, and cut a small opening at the front end of the piping bag. 8. The squeezed cake should be dried out of the hard shell, about 6-7 hours.

9. Preheat the oven at 160-165 degrees and bake at 160 degrees for 15 minutes. After cooling, you can add any filling. 10. Although there are small skirts, they are all spread around.

Almond flour and powdered sugar are sieved once, and then mixed with two powders and sieved a second time.

Beat the egg whites, add the caster sugar in three times, and beat until neutral and dry. Add the mixture to the egg white paste in two portions, mix well with a spatula and mix until shiny. If you need to add color, divide the paste in half and mix with each color.

Take a piping bag with a 1 cm round mouth, put it in paste, squeeze it on a silicone mat (or high-temperature cloth), about cm each, and place it in a ventilated place to dry the skin on the surface (about an hour, according to different climates).

Baking: Preheat the oven to 185 degrees, bake the middle layer for 3-4 minutes, at this time the skirt will be out, then adjust the temperature to 140 degrees for 5 minutes, and finally move the lower layer to about 10 minutes, remove it after the oven cools.

Tips: Almond flour should be imported large almond flour, sugar powder should be starch-free pure sugar powder, sieve twice, it will be delicate enough, and the finished product will be delicate and shiny.

This is all a personal opinion, maybe the oven temperature is different, the flour brand is different, and the finished product will be different.

You can come to a professional school to learn baking skills.

Macarons are just one of the most simple items in bakery products.

A lot of rich skills once touched.

Full of accomplishment.

If you want to learn macarons, now professional cooking schools will teach, this is just the content of the single product course in the pastry, to learn in a professional cooking technology school, practical learning, easy to master.