Food friends who know me know that I am addicted to macarons and cannot help myself. Every time I receive a new oven, I will use it to make macarons. In my opinion, the oven that can bake macarons well must be a good oven, haha.I received the Changdi air oven CRWE42NE, and I tried to make macarons when I came back. The new function of this oven is air roasting. I tried to bake the puffs with very little color and even color. I have to make macarons.The roasting effect is also very satisfactory, the coloring is very even, the air roasting is relatively mild, so the roasting time is extended for a few minutes, and the brown bear that comes out is super cute.
How to make bear macaron
Almond flour and powdered sugar are mixed and sifted
Dig a small hole in the middle of the tpt, pour in egg white 1, and cover it lightly
Add egg white 2 protein powder and 7 grams of fine sugar, and use a whisk to beat until a short right angle appears
37 g caster sugar with 11 g water
Simmer slowly to 118 degrees
Pour into the beaten egg whites in 5 to 6 times and beat at high speed to cool down. Do not pour the egg beater on each time.
Mix the tpt and egg white with a silicone knife.
Pour 1/3 of the meringue into the almond paste, press and mix evenly, then add 1/3 of the meringue and cut and mix evenly, and finally add 1/3 of the meringue and mix evenly, the state should be the same as the ribbon.
Take out 1/4 of the original color almond paste
Add the remaining color and mix well
Put it in a piping bag
Squeeze the image of the brown bear on the tarp, squeeze the brown head and the white squeeze around the mouth
Put it in the Changdi air oven with the fermentation button at 45 degrees to dry the skin until it is not sticky. Transfer to the middle and lower layer. Adjust the temperature to the upper and lower pipes and bake at 165 degrees for 20 minutes
Let it cool out of the oven and release the mold, draw the eyes, nose and mouth
Squeeze in the vanilla cream cheese frosting
Just cover another one
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