“The net macarons are painted with gold powder, which makes them look very tall. The durian horse stinks.”
How to make the durian macaron
First, make almond cake. Sift together almond powder and sugar powder (preferably pure starch powder). Set aside.
Add the 55g egg whites to the sieving powder in step 1. Press and stir the mixture into a paste with a scraper. Seal the plastic wrap and set aside.
Pour the remaining 56g egg whites into an oil-free egg whisk bowl, squeeze in a few drops of lemon juice, add the egg whites and whisk them at low speed with the egg whites until no egg whites are clumped. Beat egg whites until creamy and foamy. Add 50g of sugar. Beat egg whites until about 7. Set aside.
Boiling sugar water, next to 100 grams of sugar mixed with 33 grams of water are placed in a small compound in the pan, small fire boil boil syrup to 118 degrees (boiling syrup, continue to beat at low speed in step 3), 4-5 times will be cooked sugar water into proteins, and continually whip the egg white, will play to room temperature, protein cream cool after use.
First take 1/3 of the meringue mixture. Mix well with step 2 (vigorously stir, don’t have to worry about foam), mix well. Add 1/3 of the meringue, stir the batter to fold gimmick, adding the remaining meringue, quick stir the batter, make the mix completely fusion, will batter fill in the piping bag, baked in covered by glass fiber mat pan, light baking tray, prick bubbles, dry skin to batter surface crust.
Preheat the oven with upper and lower heat to 150 degrees. In hot air mode, bake in the middle of the oven for 12-15 minutes. Remove and cool.
Dissolve the edible gold powder in a little water (other than the formula), paint the gold on the surface of the macaron with a brush, send it to the preheated oven to 100 degrees for about 5 minutes, take out the dried macaron, cool it, and put it in a sealed box.
Next, make the durian Kastar sauce. Add 15g of granulated sugar, low flour and cornstarch into the egg yolk. Whip the egg yolk until there are no lumps.
Pour the milk and light cream into the milk pot, bring the mixture to a boil over low heat, remove from the heat immediately after boiling, and pour into the egg yolk paste in step 8. Whip the egg yolk continuously to prevent the egg yolk from solidifying.
Return the mixture in Step 9 to moderate heat until it becomes thick and then leave the heat. Add the durian pulp, whisk the mixture with a stick, bring it back to the boil, remove from the heat and add the softened gelatine slices, stirring well. After cooling, fill the macaron, send to the refrigerator to freeze moisture absorption for 2-3 days, then you can eat.
- The actual baking temperature depends on your own oven.
- The stuffing is soft. It is recommended to put the stuffing into a flat plate before sending it to the freezer to harden it, and then put it into the rocker box to absorb moisture.