蒸しパン（きな粉蒸しパン）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 20minutes
Chocolate macaron ｜ syun cooking's recipe transcription
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Ingredients
- Egg white : 1 piece
- Almond powder : 30g
- Powdered sugar : 40g
- cocoa powder : 5g
- Granulated sugar : 30g
- chocolate : 50g
- Fresh cream : 50g
Time required
60minutes
Procedure
-
1)
Get ready
00:15
Eggs are divided into yolk and egg white, and the egg white is chilled in the refrigerator.
Sift almond powder, powdered sugar and cocoa powder. -
2)
Make meringue
01:54
Add granulated sugar to the chilled egg whites in 3 portions and whisk with a hand mixer until the horns stand.
-
3)
Make macaron dough
03:49
Add the sifted almond powder, powdered sugar and cocoa powder to the meringue and mix gently.
Rub it on the bowl and macaroonage. -
4)
Mold Dry and bake in the oven
05:19
Put the macaron dough in a piping bag and squeeze it on a cooking sheet to a size of 3 cm in diameter.
Dry at room temperature for 30 minutes to 1 hour.
Bake in an oven preheated to 200 ° C for 3 minutes, then lower to 140 ° C and bake for 15 minutes.
After baking, let it cool while still attached to the cooking sheet.
Remove when it cools. -
5)
Make ganache
08:09
Finely chop the chocolate into a bowl, add warm cream and mix well.
Refrigerate and harden. -
6)
Put ganache in macaroons
10:29
Hold the macaroons with your fingers, squeeze the ganache and sandwich it with the macaroons.
Point
・ Almond powder, powdered sugar, and cocoa powder are lumpy, so be sure to sift them before adding.
・ Egg whites can be easily foamed by cooling until just before making meringue.
・ If you draw a circle on the back of the cooking sheet in advance to the size of the macaron, you can use it as a guide for the amount of squeezing out, which will improve work efficiency.
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