Can you tell us about some examples of famous desserts that are as delicious as macarons?

It seems that everyone else is talking about Western-style desserts, so I will say Chinese desserts, such as sesame paste, and you can also see self-created Western-style desserts, egg tarts, pancakes, and the biggest feature of Cantonese desserts is that they are exquisite but can be matched freely and variedly. An authentic Cantonese sweet soup shop should have a lot of ingredients that have already been cooked, such as red beans, lotus seeds, sago, coconut milk, all kinds of ice cream, rice balls, etc., and then can be paired with double skin milk, sesame paste, and so on. Going to a Cantonese dessert shop and tasting different pairings is one of the pleasures.

And my personal favorite combination is the combination of double skin milk + lotus seeds.

Spaniards eat sweets simply and crudely, but they also have a unique taste. Then I said a few things that I had eaten, which were very famous in Banya, and I remembered them. One of Spain's national desserts, natillas.

A yogurt-like dessert made of egg yolk and cream. Usually sprinkle with ground cinnamon, as well as a cookie. The sweet feeling is very good.

The Sacher Torte Sach Cake, an Austrian national treasure, has been top-secret since its inception in 1832. It is a unique chocolate cake with two layers of fluffy chocolate cake coated with apricot jam and drizzled with a thick layer of chocolate. If you are in Vienna, be sure not to miss it.

Cut into small slices and eat with coffee, don't eat too much in one bite, this one is very sweet.

Mont Blanc Cake, Matcha Chestnut Cake, Thai Pineapple Rice, Mango Sago Dew, Chocolate White Jade Puffs, Mango Hills, Castilla, Wada, Candy Donuts.

Toraya, a long-established traditional Japanese confectionery shop in Japan, has a concept of the "five senses": color, taste, aroma, texture, taste, and sound (the name of the fruit is inspired by many verses or seasons). In addition to Toraya, many other shops also make wagashi, and they are all beautiful.

Donuts, of course, cronuts are croissant doughnuts, 1 2 croissants + 1 2 doughnuts, a snack that has the whole of America going crazy.

Let's talk about a few Chinese desserts, red bean paste, mung bean paste, good red bean paste and mung bean paste should put tangerine peel, pay attention to the method, will put the tangerine peel with a long year and a short year at the same time, and mung bean paste, you must put stinky grass! Sometimes lotus seeds, lilies, and kelp are good choices, and they should be boiled out of the sand, some shops will remove the skin, some will not, individuals prefer to eat the skin, the taste is good.

Actually, macarons.

It is divided into domestic macarons and imported macarons, domestic macarons should be about 10 yuan 1 capsule, just godlike, but not delicious, imported macarons because of imports, transportation, tariffs and other reasons, ** will be higher at about 20 yuan 1 can be said to be the initial food memory of French desserts. Madeleine cake.

Also known as shell cake, it was originally just a French snack mixed with butter and lemon peel aroma, golden in color and delicate in taste, and later the recipe of Madeleine was revealed, and it was greatly obtained in France, there are two kinds of king pizzas. In northern France, people eat a round, multi-layered pancake that is flat, golden brown and coated with almond cream. In the north, the crepe symbolizes the end of winter and the return of the sun to the earth, while in the south of France and in the southwest of France it has a dark brown color.

of caramel crispy. When you take a bite of the freshly baked carlure, the inside layer is egg-yolk and soft like a tart filling, and the texture is unforgettable.

Although <> has been exposed to countless dessert tables and had the opportunity to taste different desserts in Europe and the United States because of his planning, he has not carefully asked for the specific names of various desserts. Especially in the United States, the taste is too sweet and greasy, and the taste is too shallow. Every woman has two Parisian dreams in her heart, one on the Champs-Élysées and the other in front of the dazzling dessert window.

Different from the magnificent American cake and the rugged British pie, the small French dessert is the small jasper of the dessert world. Delicate mousse.

On the winter solstice (the day when the night is the longest), a piece of wood is burned, but not casually wood, but with a sacred concept - wood.

On that day, people poured some wine or oil on it as an offering. This piece of wood will be made up of the eldest in the family, whether it is a "delicious" hot and sour powder, or an "unpalatable" hot and sour powder, for me, it is indiscriminately "too spicy" hot and sour powder. Because, I'm not the target user of hot and sour noodles.

Macarons, also known as macarons.

French round cake is a kind of egg white, almond flour, and white sugar.

French dessert made with 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. I can't stop it. At that time, there was no Meituan.

As for it, I can't call a Meituan to come, so I can only forcibly suppress this gluttony.

Laduri is the most delicious brand of macarons because it is the most authentic brand and is made in France.

Pierre Herme, this brand has a lot of innovation, and they are very focused on the innovation of this thing.

Ladurie , the taste of this brand is the most delicious, and it is also a well-known dessert brand in France, so the taste is also very unique.

Hollyland. This brand of macarons is the most delicious, sweet but not greasy, and does not gain weight.

The meaning of the macaron is dignity, luxury and love, macaron, it is the king of desserts, and some people also say that the meaning of macaron is missing, it is joy, if you like a person, you can give her macaron.

The meaning of macarons represents love, and it is very noble and luxurious, so young people like it very much.

It means love and nobility and luxury, giving people the feeling of aristocracy, but with a hint of romance of love.

In the production of macarons, in terms of difficulty, it is quite difficult, and there are many processes and details that are reflected in it, of course, I am talking about the kind that is done well. And to play stably every time the size of the production is the same, the state is the same, any kind of dessert has a different taste, how many macarons come from the hands of how many people, you just haven't found the right one now, it doesn't mean that it is not delicious, so don't ask why macarons are so sweet and expensive, and there are so many people who seek after.

<> macarons are unstable in nature, and there are many factors that affect the production, and a little deviation in any one factor is very easy to cause damage, such as dry humidity, temperature, and hardness. The yield is low, and it is naturally expensive. Macaroons require a lot of handwork.

Its complex manufacturing process means that production is largely unautomated, which is why macaron producers need a lot of workers. Journeymen, in particular, have greatly increased the cost of macarons.

Macarons are also known as French patiss, but they were actually invented by Italians. The origin of the earliest name was derived from the word macaron (delicate dough). The earliest macarons had no filling, and the basic ingredients were sweet things like almond flour, which were fluffy and soft, not as easy to drop dregs as shortbread, and adults and children could maintain an elegant and neat appearance.

And it doesn't make a mess of your hands either. One of the reasons why macarons are becoming more and more popular and popular is because of their colorful and beautiful appearance. But these beautiful looks are actually due to food coloring.

Macarons are famous abroad, mainly because of foreigners' preference for sweetness. In fact, the Chinese taste is actually relatively light on sweetness. So this thing is really sweet in our palate.

Macarons are meticulous in their attention to detail and keep you faithful to quality. With a variety of fillings, including sweet, salty, sour, and spicy flavors, there's something for everyone. If you can get used to the sweetness of macarons, a refreshing dessert wine such as icewine can also give it a rich layered taste.

Macarons are relatively high-end desserts in France, and they are made sweeter because noble ladies generally eat a piece of macarons when they drink afternoon tea, and then eat them slowly with coffee.

Because macarons are a more famous small dessert, it is more complicated to make, and the taste is also very good, many people who like to drink afternoon tea prefer to eat macarons, because its taste is magical, and people who like desserts will especially like it.

Fortunately, his appearance is very high, and the taste is relatively dense, although it is very sweet, but there are still many people who like to eat it.

Good thing about the beautiful appearance. Because the appearance of macarons is delicate and attractive, eating macarons can reflect one's taste.

BecauseMacaronsIt is a very representative one of many French desserts, the raw materials used are more expensive, and the steps of production are relatively more cumbersome, so it is called the nobility of desserts。Many people's first feeling after eating macarons is very sweet and greasy, I don't understand how such an unpalatable thing can become a nobility in desserts, we must first determine 2 points, are you eating right? And are you eating authentic macarons?

The cheaper macarons on a certain treasure are actually not authentic, and the taste is naturally relatively poor. Especially the kind that costs twenty or thirty yuan a big box can't be called a real macaron, and I even doubt that there is almond flour in it.

The raw materials used in authentic macarons are egg whites, sugars and almond flour, and macarons have high requirements for the quality of almond flour. The second question is, are you really eating right?

Many people take one bite at a time, and they feel that it is not for tasting at all, but for the sake of satisfying the stomach, and of course they will feel sweet and greasy when they eat it this way.

Authentic macarons are not eaten like this, macarons are best paired with black tea or other drinks, sometimes a macaron can be eaten for an afternoon, only a little at a time, take a book to enjoy a leisurely afternoon, so naturally it will not feel sweet, so macarons are very suitable as afternoon tea.

It is the first choice for many people. The reason why macarons are expensive is because the production process is quite cumbersome, sometimes it takes several hours to make a macaron, the taste should not be too sweet, and the surface should not be too dry, otherwise it will easily crack, and the texture will be affected if the tissue is uneven.

The production of each macaron needs to be very delicate, and many novices will fail the challenge. Because of this, macarons are considered the nobility among many desserts, so it is of course normal to be more expensive.

Because the macaron is made of more expensive materials and the production process is cumbersome, it is relatively high and is also quite famous in desserts, so it is called the nobility in desserts.

The first thing to do is make sure you've eaten a "delicious" macaron, and a small macaron is just as complex to make as a small French dessert. If you still think it's just sweet after eating it, then you may not be its target user, so you don't have to worry too much. For example, I don't like to eat hot and sour noodles, if someone wants to make a bowl of hot and sour noodles, come to me and ask for feedback on the taste.

My feedback must be, "It's so spicy!" "I'll never buy sour and spicy hot and sour noodles. However, it doesn't affect at all, and hot and sour noodles have become a hot product.

Whether it is a "delicious" hot and sour powder or an "unpalatable" hot and sour powder, for me, it is an indiscriminate "too spicy" hot and sour powder. Because, I'm not the target user of hot and sour noodles. If someone made "not spicy" chutney, would I buy it?

Generally, not. Because, I can eat spiced beef noodles, mustard and shredded pork noodles, tomato noodles ......I can't think of any reason why I must go for a bowl of non-spicy hot and sour noodles.

It's because the macarons are very sweet, and he has a lot of items, and the appearance he makes is also very good-looking, and its color is also very beautiful and bright, so that everyone takes a fancy to him at a glance.

From the perspective of shape and packaging, macarons are particularly exquisite, and I think the main reason is that the ** is set too high, so it is called the nobility in desserts.

Because macarons are more well-known in society and are generally popular.

It may be because the brand is particularly good and the publicity is particularly strong, so it is called an aristocrat.

Strawberry flavor is the best. Because strawberries smell very fragrant, they don't feel sweet when you eat them.

The strawberry flavor tastes the best. 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.

Chinese desserts, mainly Cantonese, are really super deliciousAny dessert shop should have boiled red beans, lotus seeds, lilies, made ice cream and other ingredients, which can be paired with sesame paste, tofu flowers, jelly and other desserts.

1. Paste

1. Sesame paste, a good sesame paste should be smooth and sweet.

2. Almond paste, white and clean, because the oil content is relatively high, so it tastes rich and charming, 3. Peanut paste, very similar, slightly astringent, with a little tongue pressure.

These three are the most classic, and there are some other types, so I won't list them one by one, and put a ** ending of three kinds of paste mixing.

2. Milk

1. Double skin milk, the most famous dessert in Cantonese, it is estimated that there is no one, good double skin milk, rich milky fragrance, the first layer of milk skin is slightly wrinkled, and the taste is slightly dry, but because it is fat coagulation, it is very fragrant, and the milk and protein below are steamed and agglomerate, and should be slippery.

2. Ginger hits milk, the ginger flavor is strong, it is very heart-warming to eat in winter, and it is very hot to eat in summer. Ginger milk is not a simple dessert, often do 10 times only 3 times is a good product, 4 times is a good product, 3 times is a bad product, even if it is the best dessert shop, Renxin, Minxin, not every time the ginger milk is so good.

3. Milk paste, the most commonly eaten is phoenix milk paste, fresh milk is added to the egg yolk and stirred, the timing of the pot is very important, generally speaking, within 10 seconds! Milk paste is the most milky of all Cantonese dairy products, but it is a little greasy. This ** is not good to find, in fact it will not be so yellow, and it is overcooked, and you can actually see custard particles.

4. Red bean paste, mung bean paste, good red bean paste and mung bean paste should be put tangerine peel, sometimes lotus seeds, lilies, kelp are good choices, and both should be boiled out of the sand, some shops will remove the skin, some will not, individuals prefer to eat the skin, the taste is good.