#The 4th Baking Competition and Love to Eat Festival # French Strawberry Macaron

1. Mix almond powder and sugar powder in advance.

2. After mixing with sugar powder and sieving, the almond powder will not produce oil. If it is ultra-fine unsheened almond powder, then only sieving sugar powder is good.

3. Aging egg white refers to the separated egg white stored in the refrigerator for more than 24 hours, which has good stability and is suitable for macaron.

4. Add 45 grams of fine sugar in three batches and beat.

5. Beat the egg whites until they are smooth and shiny. When lifting the egg beater, there are small straight tips that stand upright. Make sure to beat the egg whites in place.

6. Add the protein to the sieved TPT powder in three batches, and mix well using cutting, pressing, and flipping techniques.

7. The mixed batter is delicate and smooth.

8. Divide a little batter and add green powder to mix well. The rest of the batter is turned red and placed in decorative bags. The round mouth used for green batter is one size smaller than that of red.

9. First squeeze out the strawberry body, then sprinkle a little sesame seeds on it. Don't wait until it's all squeezed out, as the batter will dry and the sesame seeds won't stick on.

10. This extrusion is to first vertically extrude a circular shape, then slowly reduce the extrusion force and pull downwards, extrude a small tip and then retract.

11. Use green batter to squeeze out the strawberry stem.

12. Put it into the upper layer of the oven, turn on the heat and let it air dry at 50 degrees Celsius for about 20 minutes. Fingers are completely non sticky to the touch, and there is hard skin to dry.

13. Move the baking tray directly to the middle and lower layers, and bake at 140 degrees Celsius for 20 minutes.

The hem of the skirt reaches its highest point in about 14.6 minutes.

15. Take it out of the furnace and let it cool before opening it.

16. Beautiful skirt hem.

17. QQ's Little Strawberry.

18. Break the tissue into delicate and hollow pieces.

19. Just add the filling you like. This time, I'm going to have passion fruit ganache. The sour passion fruit ganache is perfect for pairing with macaron. 100 grams of fine sugar, 20 grams of butter, and 5 grams of white chocolate beans with 80% passion fruit puree; 1. Put the passion fruit pulp with fine granulated sugar into a milk pot and boil it over high heat. Sieve off the passion fruit seeds and make passion fruit puree. Add glucose syrup and stir well. After melting the 2 chocolates, stir and remove them. Mix the passion fruit jam and chocolate sauce that have cooled to 40 degrees together until smooth. Finally, add butter and mix evenly. Put them into a decorative bag and refrigerate until filled.

20. After the filling has regained its moisture, it tastes best when eaten.