キャラメル生チョコのマカロン レシピ/Caramel raw chocolate macaron recipe

◆キャラメル生チョコのマカロン レシピ/Caramel raw chocolate macaron recipe

作り方

1. 下記から予約も行っております。 ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐ ■楽天 ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐ Click on when registering and select "all" as soon as possible I will tell you new videos Thank you for watching the video. ■ Caramel ganache 100g…black chocolate 60g…granulated sugar ５ml …water 100ml…heavy cream 10g…butter
2. Melt the black chocolate in a hot water bath at 50℃.
3. Put granulated sugar and water in a pot and let it burn to a golden brown color.
4. Remove from the heat and add fresh cream. When the whole is combined, add the black chocolate and add the butter that has been returned to room temperature.
5. Cool until it can be squeezed and assemble ■ Macaron dough 10g…cocoa powder 40g…almond powder 40g…powder sugar 50g…egg white 70g…granulated sugar
6. Put the egg white and granulated sugar in a bowl at once. Warm up to 50°C in a hot water bath *If you don't mix it, it may harden, so while mixing
7. When warmed to around 50℃, remove from the hot water bath and whip with a hand mixer. *The guideline is to lift the meringue until it becomes tangled.
8. Add the powder and mix it in by cutting the whole at first. *Here, we are only conscious of summarizing the whole
9. When the powder is gone, make macaronage with the image of rubbing the batter into the bowl.
10. Pay attention to how the dropped dough spreads Video reference 5:28
11. Squeeze the dough onto the top plate and dry the dough As a guideline, the dough should not stick to your fingers even if you touch it.
12. Bake in a preheated oven ＃chezsucre ＃お菓子作り ＃バレンタイン 【おススメ音フェチスイーツCooking】 0:00　オープニング 0:07　キャラメル生チョコ 3:07　マカロン生地j 6:30　組み立て