We made mass production by mixing a lot of ingredients in the kneading machine. Snowman macarons. Tree macarons. It's the first Christmas mood. Part 2 is Santa Claus ^^ Make a design and squeeze it according to the design. When the corkscrew is completed, pretty eyes.I'm going to decorate my nose, mouth, and tree^^
6 serving
Within 120 minutes
쿠키의쿠킹타임
Ingredients
  • almond powder
    465g
  • Sugar powder
    390g
  • egg
    350g
  • Sugar
    260g
  • egg
    50g
  • Sugar powder
    250g
  • lemon juice
    little
  • Milk
    225g
  • Sugar
    25g
  • an egg yolk
    169g
  • Sugar
    38g
  • unsalted butter
    563g
Cooking Steps
STEP 1/13
Sift the almond powder and sugar powder twice and mix.
STEP 2/13
Place meringue with white and sugar.
STEP 3/13
1 Tier - Whip for about 1 minute
2 Tier - Whip for about 30 seconds
3- Whip until the foam becomes thin like beer foam to the edge and add sugar three times
MAX
Clearing the pores at low speed
STEP 4/13
Add 1/3 of the meringue to the chechin powder (almond powder, sugar powder) and mix lightly with a wooden spatula, then add the rest of the meringue and mix until it is glossy.
(If you don't see any powder, macaronage it.)
STEP 5/13
Mix the pigments and put them in a piping bag
STEP 6/13
After putting silicone paper on a flat iron plate, put a circular piping tip in a piping bag and squeeze the dough in a piping bag.
STEP 7/13
Panning the shape and size uniformly while maintaining a constant interval, and dry it at room temperature for 30 to 60 minutes.
Dry the dough so that it doesn't get on your hands.
STEP 8/13
After lowering it to 150'c at the preheated temperature, bake it for 15 minutes, leave the remaining heat for 1 to 2 minutes and remove it.
STEP 9/13
Angles Butter Cream
Add sugar A to the yolk and whisk well. (You can add sugar A.B all at once.)
STEP 10/13
Add milk and sugar B, heat it until the sugar melts (medium heat if the edge is boiling), pour it into 1 and stir it quickly with a hand whisk.
Pour it back into a pot and stir to heat it to about 82'c, whipping, sifting, cooling to 32'c or less, and making creme anglaze.
Cream the soft butter left at room temperature and dissolve it, then add 3. cooled to 32'c in three times and whip to complete Angles Butter Cream
STEP 11/13
[Feeling 1. Pistachio Feeling]
Butter cream 200g + pistachio paste 23g (adjust according to the number of snags)
Remove the pistachio lump from the butter cream base and mix well with a hand mixer.
STEP 12/13
1. Put the filling on the cooled macaroon and sand it to finish.
STEP 13/13
Put sifted sugar powder and egg whites in a bowl and stir. (Low speed > Whip used speed if powder doesn't fly)
When it becomes white and glossy, add a little lemon juice and adjust the concentration. (If it's watery, add more sugar powder to adjust it.)
Make a piping bag with the desired pigment and use it with royal icing.
When you make a royal icing and draw on the cork, cut the vinyl roll or plastic piping bag to make a cone-shaped piping bag, put the desired color of royal icing, seal it with tape, and draw it^^
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