How to make homemade macarons without fail. Chocolate macarons and raspberry macarons скачать в хорошем качестве

How to make homemade macarons without fail. Chocolate macarons and raspberry macarons

The recipe is under the description section ↓ Subscribe here →    / @nekonomecafe2385   *Tap the bell mark after subscribing to receive notifications of new videos! --------------------------------------------------------------------- I've started an online patisserie, so I hope you'll try it...!!! Online patisserie [Chat LuuME] → https://chat-luume.com/ Twitter →   / nekonomecafe   Instagram →   / nekonomecafe   --------------------------------------------------------------- Hi, I'm Nekonome. (Addendum) I've posted a detailed video explaining the process. I hope you'll check it out! [Comprehensive explanation] How to make macarons without fail. Explanation of the causes and macaronage    • 【徹底解説】失敗しないマカロン講座。原因、マカロナージュの解説   In response to the passionate requests of men who like to make sweets all over the country, here's how to make macarons that are perfect for White Day. By the way, the male to female ratio on this channel is 2:8. Ladies, please watch this video in front of your boyfriend to put pressure on him. If you don't have a boyfriend, make it yourself and eat it as you like. Well, I don't have anyone to give it to, so I eat it myself. Macarons are like a stepping stone to success, and anyone who enjoys baking as a hobby dreams of making them at least once. ・Macaronage ・Baking are the difficult parts of macarons. Macaronage is an important task to create a beautiful shape and to give macarons their unique moist texture. If you don't do enough macaronage, the dough will rise too much and the surface will crack, and conversely, if you do too much macaronage, the dough will run down and become hollow inside or have too much pie, resulting in an unsightly macaron. As for baking, it's difficult because home ovens don't circulate heat well and there are significant differences depending on the model. Unlike the ovens used in confectionery shops, there is no function to adjust the upper and lower heat, so I have to open the oven door and adjust it by force. Since the heat source is close to the ovens used in home ovens, I feel that baking at 180-190℃ like in confectionery shops is not very suitable. [Sponsor] Jeleaf Co., Ltd. Website: https://jeleaf.co.jp/index.html Rakuten page: https://www.rakuten.ne.jp/gold/jeleaf/ [Table of contents] 0:00 Opening 1:00 Introduction of ingredients 1:18 Chocolate macarons 7:49 Ganache 9:37 Macaron baking theory 12:42 Raspberry macarons 13:49 Raspberry ganache 15:07 Finishing 16:25 Food review -------------------------------------------------------------------- [Recipe] ~Chocolate Macarons~ 70g egg whites 60g granulated sugar 80g powdered sugar 70g almond powder 10g cocoa powder ~Framboise Macarons~ 70g egg whites 60g granulated sugar 80g powdered sugar 70g almond powder Appropriate amount of red food coloring ~Ganache~ 40g 35% fresh cream 5g invert sugar 80g milk chocolate 15g unsalted butter ~Framboise Ganache~ 25g raspberry puree 25g 35% fresh cream 10g invert sugar 80g sweet chocolate 3g raspberry liqueur Unsalted butter 15g [How to make] ~Macaron dough~ -Sift together powdered sugar and almond powder twice -Add granulated sugar to egg whites and make meringue until 80% stiff -Add the flour to the meringue and mix with a rubber spatula (For raspberry dough, color the meringue with food coloring before adding the flour) -Macaronage the dough by folding it with a card -Squeeze out onto a 3cm diameter iron plate -Spread the dough by hitting the bottom of the iron plate and dry at room temperature for about 20 to 30 minutes -Bake for 10 minutes in an oven preheated to 160°C -Open the oven for about 10 seconds, reduce the temperature to 130°C and bake for 10 minutes -When the dough is cooked to the point where it no longer moves when poked, remove it and leave the iron plate at room temperature to cool ~Ganache~ -Fresh cream Put the cream and invert sugar in a saucepan and bring to a boil. ・Add to chopped milk chocolate and gradually emulsify from the center with a whipper without whipping. ・When it has cooled to 40℃, add the unsalted butter cut into small pieces and mix well with a rubber spatula. ~ Raspberry Ganache ~ ・Put raspberry puree, cream, and invert sugar in a saucepan and bring to a boil. ・Add to chopped sweet chocolate and gradually emulsify from the center with a whipper without whipping. ・When it has cooled down, add the raspberry liqueur. ・When it has cooled down to 40℃, add the unsalted butter cut into small pieces and mix well with a rubber spatula. [Ingredients and tools used] ■ Dredge https://amzn.to/2PHjoTj ■ Food coloring Icing color https://amzn.to/2TfBmOQ ■Almond powder 500g TOMIZ https://amzn.to/38t62BG ■Pure powdered sugar 200g TOMIZ https://amzn.to/2Pfuj6w ■35% fresh cream Meiji Fresh Cream 35 https://amzn.to/2YFHWPD ■Invert sugar (tremorine) 90g https://amzn.to/2SwgUaW ■Milk chocolate Daito Cacao Superior Lacte 38% https://amzn.to/36ts05P ■Sweet cho...