Monday, 19 November 2012

马卡龙~蓝莓奶油夹心Macaroons with Blueberry Buttercream




临回家婆家时做了这个马卡龙,没时间上贴子。 在婆家也没得上网,今日来到了大哥新山的住家才能把这马卡龙上贴子。这次终于也尝试了原色和橙色的马卡龙,也做了Sonia家的蓝莓奶油内馅,这种内馅在平日相信我是不会做的,因为没人品尝啊!


我本人很喜爱五颜六色的马可龙,但又不想放入太多的色素,所以倒置这橙色的马卡龙颜色不够鲜艳,有些不满意。。。





 马卡龙~蓝莓奶油夹心 
Macaroons with Blueberry Butter Cream
(马卡龙食谱是我在几个月前从网络里复印的,如今要找出出处实在难,
只好抱歉了,请多多包涵。)

材料A Ingredients A
50克杏仁粉, 50g ground almond
76克糖粉, 76g icing sugar

材料B Ingredients B
46克蛋白, 46g egg whites
46克幼糖, 46g caster sugar

做法Method
1.把材料A混合一起筛过。
Combine ingredients (A) and shifted.

2。预备烘纸,在烘纸上画上两角钱大的圆圈。
Get ready a baking paper and draw 20sen small rounds.

3.把蛋白打至起泡,分次加入幼糖打至蛋白挺立状即可。
To make egg white foam, beat egg whites until mixture forms solf peaks.
Gradually add in sugar, beating at high speed until frothy and stiff peaks
form.

4.把(1)分两次加入(3) 里,搅拌均匀。这时我它分成俩分,把一滴的橙色素加入其中一份的糊里,而另一份则保留原色。
Add in no. (1)  into no. (3) and well combine. I divide the batter into 2 portions and add in 1 drop of orange coloring into one of the batter. Another batter just leave original color.

5.将 (4)倒进挤花袋里,挤在已经画好(1)的烘纸上。
Place no. (4) into piping bag,  pipe 20sens small rounds on a 
parchment paper.

6.把挤好的马卡龙放在桌上吹干外层,大约30分钟,可以用手轻轻碰触,至到蛋白糊不黏手便可。如果天气热时做马卡龙成功率就很高。
Allow to stand for 30mins until a skin forms on top of the macaroons.  Use
hand to touch of the macaroons.  Is should be dry if does not stick to the
finger.

7.预热烘炉180 度,把吹干的马卡龙放入底层的烘炉里,马上下降烘炉至150度烘8分钟后,再马上下降烘炉至120度烘10分钟即可。
Preheat oven 180C.  Reduce temperature to 150C bake for 8mins. The reduce the temperature to 120C continue to bake for 10mins.

蓝莓奶油内馅 Blueberry Butter Cream fillings:
(内馅食谱来自Nasi Lemak Lover

A50克蓝莓 50g blueberry
   ¾ 大匙幼糖 ¾ tbsp caster sugar
   ¼ 柠檬汁 ¼ lemon juice

B18克蛋白 18g egg white
   35克幼糖 35g caster sugar
   8毫升清水 8ml water
   60克奶油 60g butter (切成小方块,放入冰箱)

做法Method

1.把蓝莓,糖和柠檬放入锅里,用小火煮2-3分钟,待凉备用。
Place blueberry, sugar and lemon into a pot, use small heat cook for 2-3
minutes, let it cool.

2.取另一个锅,加入糖和水煮至温度计显示118度。当温度计显示110度, 这时将就蛋白打发。当温度计显示118度时,蛋白已经打至中性发,快快将糖浆倒入蛋白糊里。
In another bowl, add in sugar and water cook until the temperature of 118C. When the temperature reaches 110C, whisk the egg whites in a mixer.  By the time the sugar reaches 118C, the egg white should be in medium peaks. Gradually add in the sugar syrup while the mixer is still on medium speed whisk.

3。这时也将冷藏在冰箱的奶油拿出,放入尚在运着的搅拌机里,搅拌2-3分钟,放入冰箱5分钟。
Remove the butter from fridge, add in a knob into the mixer while the whisk is still running, whisk for 2-3 minutes, chill in the fridge for 5 minutes .

4。这时将做法(1)加入做法(3)里,搅拌均匀。
Now , add in no. (1) into no. (3), well-combined.

5将做法(4)的蓝莓奶油倒入挤花袋里,挤在一片的马卡龙上,在合上另一片的马卡龙即可。放入冰箱冷藏隔夜即可.
Pipe the blueberry butter cream fillings onto cooled macaroons like sandwich. Rest it rest in the fridge for overnight.




6 comments:

  1. 我不过去了一趟台湾回来,你就变成马卡龙高手了!厉害厉害!

    我到今天都好不敢尝试叻!

    ReplyDelete
    Replies
    1. Eilee,
      就因为你不带我去台湾啊!我才发奋图强,呵呵呵。。。
      我献丑了。。
      以你的手艺和烘焙的经验一定不是问题,你只是不试而已,一试之下就不得了了也!





      Delete
  2. may~~
    连续看你大玩特玩马卡龙。。
    搞得我也心思思了。。。
    不行不行。。。要做了!!

    ReplyDelete
    Replies
    1. 莎莎,
      做吧,做吧!
      但是会上瘾的噢。。。

      Delete
  3. Nice..I hate making macaroon..6 kali buat ..1 kali saja jadi.The bottom line is, I think it's my oven...grrrr...

    ReplyDelete
    Replies
    1. Ros, Try again and don't give up, sure you can!

      Delete

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