乾燥なし【雪だるまマカロン】【Snowman Macaroon】の作り方/パティシエが教えるお菓子作り！

harapeko

5年前

<div class="video"><iframe width="200" height="113" src="https&colon;//www&period;youtube&period;com/embed/Kz8A4ueq7cc&quest;feature=oembed" frameborder="0" allow="accelerometer&semi; autoplay&semi; clipboard-write&semi; encrypted-media&semi; gyroscope&semi; picture-in-picture" allowfullscreen></iframe></div>&NewLine;ãªã³ã©ã¤ã³ã¹ã¤ã¼ãã¹ã¯ã¼ã«Saki&period;+ä¸å¶å²çµµã§ãã&NewLine;ä»åã¯éªã ãã¾ã®å½¢ã«çµã£ããã«ãã³ããç´¹ä»ãã¾ãã &NewLine;åç»ã§ã¯ã¬ããã·ã¥ãå°ãç·©ãã§…ãã¿ã¾ããã &NewLine;ããå°ãå·ããã¨ç¶æãè¯ããªãã¾ãã&NewLine;é³å£°è§£èª¬ä»ããã¼ã¸ã§ã³ã¯ãã¡ããããè¦§ãã ãã↓ &NewLine;<amp-youtube layout="responsive" width="500" height="281" data-videoid="9of3h7JAxiE" title="ð§è§£èª¬ä» ä¹¾ç¥ãªããéªã ãã¾ãã«ãã³ããSnowman Macaroonãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"><a placeholder href="https&colon;//youtu&period;be/9of3h7JAxiE"><img src="https&colon;//i&period;ytimg&period;com/vi/9of3h7JAxiE/hqdefault&period;jpg" layout="fill" object-fit="cover" alt="ð§è§£èª¬ä» ä¹¾ç¥ãªããéªã ãã¾ãã«ãã³ããSnowman Macaroonãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"></a></amp-youtube>&NewLine;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast; &NewLine;ãªã³ã©ã¤ã³ã§ãèåæå®¤ããã£ã¦ãã¾ãï¼&NewLine;å¬å¼HPããhttp&colon;//saki-plus&period;com/ &NewLine;ã¡ã«ãã¬ã http&colon;//saki-plus&period;com/maillesson/ &NewLine;Instagramãhttps&colon;//www&period;instagram&period;com/saki&period;plus/&quest;hl=ja &NewLine;FaceBook http&colon;//www&period;facebook&period;com/sakie&period;nakajima&period;ss &NewLine;ãã®ä»ãã¢ããã¤ã¶ã¼ã»ã¬ã·ãéçºçãè¡ã£ã¦ãã¾ãã&NewLine;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast; &NewLine;8pieces &NewLine;â Ganache &NewLine;White Chocolate 60g &NewLine;35&percnt; whipped cream, 30g &NewLine;â»Add liquor, vanilla, etc&period; to taste&period;&NewLine;â Macaroncock &NewLine;50 g egg whites &NewLine;55g granulated sugar &NewLine;55g almond Poodle &NewLine;70g icing sugar&NewLine;[Prep] &NewLine;ã»Cool the egg whites well&period; &NewLine;ã»If there is a step in the middle of the baking sheet, turn it upside down and line it with a silpat or baking paper&period; &NewLine;ã»Preheat the oven to 170°C after beating the meringue&period;&NewLine;How to make it&period; &NewLine;â Ganache &NewLine;(1)Melt the chocolate in the microwave&period; Wrap the whipped cream, too, and warm it up&period; &NewLine;(2)Add the cream to the chocolate in three batches&period; If you add it all at once, it will separate and not emulsify&period; &NewLine;Mix slowly and well so as not to let air in the mixture each time&period; &NewLine;(3) Remove from heat and refrigerate until ready to serve&period;&NewLine;â Macaroncock + Finish &NewLine;(1)Shake twice to mix the powdered sugar, almond powder the second time, sift into a bowl&period; &NewLine;(2) Make the meringue&period; Add the granulated sugar in three additions&period; &NewLine;1st time &&num;8211&semi; When the egg whites have run out of firmness and become fluffy &NewLine;Second time &&num;8211&semi; When the air bubbles become fine &NewLine;Third time &&num;8211&semi; just a few streaks left&NewLine;(3)Add all the granulated sugar and whisk it well for about 5 minutes, until it becomes angular as shown in the movie&period; &NewLine;The amount of granulated sugar is large enough to make it not too shabby&period; Whisking is not necessary&period; &NewLine;(4)Add the meringue mixture to the mixture at a time&period; Use a rubber spatula to cut the meringue into pieces until it&&num;8217&semi;s roughly evenly distributed&period; &NewLine;(5)Scoop up the dough from the bottom of the bowl and fold it in from the outside toward the center&period; &NewLine;&&num;8220&semi;Macaronage&&num;8221&semi;&period; &NewLine;(6) Macaronage is hard to tell in writing, so watch the video carefully&period; &NewLine;If you are a beginner, it is best to stop a little before you squeeze the dough, as it can easily collapse during the squeezing process&period; &NewLine;What happens if you overmix it is listed at the end &NewLine;(7) Place the dough in a squeeze bag and squeeze the dough into a 3cm diameter on the prepared baking sheet&period; Tap the baking sheet from below and shock it to level the surface&period; &NewLine;(8) Bake immediately without drying&period; &NewLine;170°C 5 minutes Here the pieds (the reeds underneath the macarons) are ready&period; &NewLine;130°C about 17 minutes&period; &NewLine;Adjust according to your oven&period; &NewLine;(9)After baking, remove the baking sheet and cool on a cake cooler&period; &NewLine;â»It&&num;8217&semi;s better to put two cakes of the same size together&period; &NewLine;(10)When you have piped out 16 pieces, decorate 8 pieces with snowmen&period; &NewLine;(11) Pipe the ganache onto the macarons&period; You only need to squeeze half of the total amount at this point&period; &NewLine;(12) Place a pair of macaroon cocks on top of each other and press lightly&period; Refrigerate to harden&period; &NewLine;Serve the next day or later&period;&NewLine;[If you overdo the macaronage&&num;8230&semi;] &NewLine;It will be less tall and less pied&period; And the surface becomes thinner and a greasy pattern emerges&period; 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