CN104304399A - Method for making macarons - Google Patents
Method for making macarons Download PDFInfo
- Publication number
- CN104304399A CN104304399A CN201410662658.9A CN201410662658A CN104304399A CN 104304399 A CN104304399 A CN 104304399A CN 201410662658 A CN201410662658 A CN 201410662658A CN 104304399 A CN104304399 A CN 104304399A
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- CN
- China
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- parts
- albumen
- icing sugar
- almond powder
- egg white
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
A method for making macarons includes the steps that raw material containing 35 parts of almond powder, 65 parts of icing sugar, 35 parts of egg white and 15 parts of berry sugar are prepared; the almond powder and the icing sugar are blended; the egg white is beaten through an eggbeater until thick bubbles are formed, at the moment, the berry sugar is added, and beating continues to be conducted; beating is conducted until the egg white holds a stiff peak; a mixture formed after the almond powder and the icing sugar are blended is poured into the beaten egg white; a rubber spatula is used for turning and stirring the mixture upward from the bottom; blended egg white porridge is continuously turned and stirred; the egg white porridge is packed into a pastry bag, and round pastries with the diameter of about 3 cm are extruded onto a silica gel plate through a small round hole pastry tube; the round pastries are placed in a middle layer of an oven preheated for 10 minutes at the temperature of 160 DEG C, roasting is conducted first for 6-8 minutes at the temperature of 160 DEG C, skirts will be formed on the macarons, then the temperature is decreased to 130 DEG C, and roasting continues to be conducted for 6-8 minutes. The method has the advantages that the macarons made through the method are good in mouthfeel, materials are natural, and edible safety is guaranteed.
Description
Technical field
The present invention relates to the field of baking and banking up with earth, particularly relate to a kind of preparation method of Macaron.
Background technology
Macaron (French: Macaron, French pronounces:
[1]), also known as making Maka, French small cake, this is the French dessert that a kind of albumen, almond powder, white granulated sugar and frosting do, and usually between two pieces of biscuits, accompanies filling in fruit sauce or milk wet goods.Its origin can trace back to the almond small cake in 19th century; After this sweet food is come out of the stove, basis is done with the shell of a circular flat bottom, coat blending albumen above, finally add a hemispheric upper casing, form a small and exquisite dessert of circle, present abundant mouthfeel, be the cuisines that French western Vienne economizes most local characteristic, this dessert is also visible once in a while in French the Northeast.
Nearest a period of time, this dessert occurs in some sweets shops of China, but the mouthfeel of Macaron is on the market good all not.
Summary of the invention
It is good that technical problem to be solved of the present invention is to provide a kind of mouthfeel, and materials are natural, the preparation method of the Macaron of edible safety.
The present invention solves the problems of the technologies described above by the following technical solutions: a kind of preparation method of Macaron, comprises the steps:
Step 1, prepare the raw material of following weight portion: almond powder 35 parts, Icing Sugar 65 parts, 35 parts, albumen (albumen of about 1 egg), berry sugar 15 parts;
Step 2, by almond powder and Icing Sugar mixing;
Step 4, when beating albumen egg-whisk to thick blister state, add berry sugar, then continue to beat;
Step 5, always whipping reach dryness foaming to albumen, and mention egg-whisk, albumen can pull out a upright wedge angle;
Step 6, mixed almond powder, Icing Sugar mixture are poured in the albumen that sends;
Step 7, rubber squeegee up turn from bottom, and powder class and albumen are mixed completely;
Step 8, constantly turn the protein paste mixed, until after mentioning scraper, protein paste is that band shape down descends slowly and lightly;
Step 9, protein paste is put into piping bag, mount colored mouth with the circular hole of trumpet on silica gel plate, extrude the circular batter that diameter is about 3CM;
Step 11, enter 160 degree of preheatings baking box middle level of 10 minutes, first with 160 degree of roasting 6-8 minute, Macaron there will be shirt rim, then reduces the temperature to 130 degree, continues roasting about 6-8 minute.
Optimize, described step 2 also comprises: mixed almond powder and Icing Sugar are put in food processor and grind 2 minutes; Also comprise step 3 between described step 2 and step 4, ground almond powder and Icing Sugar mixture are sieved, mix the almond Icing Sugar exquisiteness very of sieving later bulk.
Optimize, between described step 9 and step 11, also comprise step 10, batter squeeze good after, be placed on ventilation, treat its natural air drying half an hour, until surface touch gets on to feel tack-free, and define the hard shell of one deck.
The invention has the advantages that: use the dessert Macaron that method of the present invention is made, mouthfeel is good, and materials are natural, edible safety.
Detailed description of the invention
A preparation method for Macaron, comprises the steps:
Step 1, prepare the raw material of following weight portion: almond powder 35 parts, Icing Sugar 65 parts, 35 parts, albumen (albumen of about 1 egg), berry sugar 15 parts;
Step 2, by almond powder and Icing Sugar mixing, put in food processor grind 2 minutes;
Step 3, ground almond powder and Icing Sugar mixture to be sieved, mix the almond Icing Sugar exquisiteness very of sieving later bulk;
Step 4, when beating albumen egg-whisk to thick blister state, add berry sugar, then continue to beat;
Step 5, always whipping reach dryness foaming to albumen, and mention egg-whisk, albumen can pull out a upright wedge angle;
Step 6, mixing sieve after almond powder, Icing Sugar mixture pour in the albumen that sends;
Step 7, rubber squeegee up turn from bottom, and powder class and albumen are mixed completely;
Step 8, constantly turn the protein paste mixed, until after mentioning scraper, protein paste is that band shape down descends slowly and lightly;
Step 9, protein paste is put into piping bag, mount colored mouth with the circular hole of trumpet on silica gel plate, extrude the circular batter that diameter is about 3CM;
Step 10, batter squeeze well, are placed on ventilation, treat its natural air drying half an hour, until surface touch gets on to feel tack-free, and define the hard shell of one deck;
Step 11, enter 160 degree of preheatings baking box middle level of 10 minutes, first with 160 degree of roasting 6-8 minute, Macaron there will be shirt rim, then reduces the temperature to 130 degree, continues roasting about 6-8 minute.
Claims (3)
1. a preparation method for Macaron, is characterized in that: comprise the steps:
Step 1, prepare the raw material of following weight portion: almond powder 35 parts, Icing Sugar 65 parts, 35 parts, albumen, berry sugar 15 parts;
Step 2, by almond powder and Icing Sugar mixing;
Step 4, when beating albumen egg-whisk to thick blister state, add berry sugar, then continue to beat;
Step 5, always whipping reach dryness foaming to albumen, and mention egg-whisk, albumen can pull out a upright wedge angle;
Step 6, mixed almond powder, Icing Sugar mixture are poured in the albumen that sends;
Step 7, rubber squeegee up turn from bottom, and powder class and albumen are mixed completely;
Step 8, constantly turn the protein paste mixed, until after mentioning scraper, protein paste is that band shape down descends slowly and lightly;
Step 9, protein paste is put into piping bag, mount colored mouth with the circular hole of trumpet on silica gel plate, extrude the circular batter that diameter is about 3CM;
Step 11, enter 160 degree of preheatings baking box middle level of 10 minutes, first with 160 degree of roasting 6-8 minute, Macaron there will be shirt rim, then reduces the temperature to 130 degree, continues roasting 6-8 minute.
2. the preparation method of a kind of Macaron according to claim 1, is characterized in that: described step 2 also comprises: mixed almond powder and Icing Sugar are put in food processor and grind 2 minutes; Also comprise step 3 between described step 2 and step 4, ground almond powder and Icing Sugar mixture are sieved.
3. the preparation method of a kind of Macaron according to claim 1, it is characterized in that: also comprise step 10 between described step 9 and step 11, batter squeeze good after, be placed on ventilation, treat its natural air drying half an hour, until surface touch gets on to feel tack-free, and define the hard shell of one deck.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410662658.9A CN104304399A (en) | 2014-11-19 | 2014-11-19 | Method for making macarons |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410662658.9A CN104304399A (en) | 2014-11-19 | 2014-11-19 | Method for making macarons |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104304399A true CN104304399A (en) | 2015-01-28 |
Family
ID=52359835
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410662658.9A Withdrawn CN104304399A (en) | 2014-11-19 | 2014-11-19 | Method for making macarons |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104304399A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757067A (en) * | 2015-04-07 | 2015-07-08 | 广西南宁桂知科技有限公司 | Lycianthes biflora macarons and preparation method thereof |
| CN105165968A (en) * | 2015-07-13 | 2015-12-23 | 百色学院 | Vaccinium bracteatum macarons and preparation method thereof |
| CN107535564A (en) * | 2017-09-11 | 2018-01-05 | 冯玉 | A kind of manufacture craft of the Meal regulation type sugar-free oil-free generation moist soft cake of coarse food grain of meal |
| CN107691580A (en) * | 2017-11-10 | 2018-02-16 | 福建品居食品有限公司 | A kind of production method of Macaron |
| CN109329351A (en) * | 2018-11-23 | 2019-02-15 | 翁航 | A kind of passion fruit Macaron and preparation method thereof |
| CN110037071A (en) * | 2019-03-09 | 2019-07-23 | 广州酒家集团利口福食品有限公司 | A kind of production method of Macaron cake skin |
| CN110612993A (en) * | 2018-06-19 | 2019-12-27 | 佛山市顺德区美的电热电器制造有限公司 | Macarons dessert manufacturing system and method |
| CN110892900A (en) * | 2019-10-31 | 2020-03-20 | 苏州法兰卡食品有限公司 | Macaron manufacturing process and printing machine thereof |
| CN112889885A (en) * | 2021-03-01 | 2021-06-04 | 上海乔翊娅食品有限公司 | Preparation process of panda macarons |
-
2014
- 2014-11-19 CN CN201410662658.9A patent/CN104304399A/en not_active Withdrawn
Non-Patent Citations (2)
| Title |
|---|
| 君之: "做烘焙谁不想试试它？-马卡龙(杏仁蛋白糖饼)", 《新浪博客HTTP://BLOG.SINA.COM.CN/S/BLOG_4A5089FF0100F5DR.HTML》 * |
| 李金金: "天然色素在烘焙食品中的应用研究", 《绿色科技》 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757067A (en) * | 2015-04-07 | 2015-07-08 | 广西南宁桂知科技有限公司 | Lycianthes biflora macarons and preparation method thereof |
| CN105165968A (en) * | 2015-07-13 | 2015-12-23 | 百色学院 | Vaccinium bracteatum macarons and preparation method thereof |
| CN107535564A (en) * | 2017-09-11 | 2018-01-05 | 冯玉 | A kind of manufacture craft of the Meal regulation type sugar-free oil-free generation moist soft cake of coarse food grain of meal |
| CN107691580A (en) * | 2017-11-10 | 2018-02-16 | 福建品居食品有限公司 | A kind of production method of Macaron |
| CN110612993A (en) * | 2018-06-19 | 2019-12-27 | 佛山市顺德区美的电热电器制造有限公司 | Macarons dessert manufacturing system and method |
| CN109329351A (en) * | 2018-11-23 | 2019-02-15 | 翁航 | A kind of passion fruit Macaron and preparation method thereof |
| CN110037071A (en) * | 2019-03-09 | 2019-07-23 | 广州酒家集团利口福食品有限公司 | A kind of production method of Macaron cake skin |
| CN110037071B (en) * | 2019-03-09 | 2021-11-26 | 广州酒家集团利口福食品有限公司 | Method for making macarons cake crust |
| CN110892900A (en) * | 2019-10-31 | 2020-03-20 | 苏州法兰卡食品有限公司 | Macaron manufacturing process and printing machine thereof |
| CN112889885A (en) * | 2021-03-01 | 2021-06-04 | 上海乔翊娅食品有限公司 | Preparation process of panda macarons |
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Application publication date: 20150128 |