Macarons are essential desserts in people's lives as afternoon tea and after-dinner dessert for children. But in the production of macarons, people are not due to the macarons of the material collocation and selection and agonized over it? Then the next Yi Sha pastry editor to teach you how to select the materials to make macarons, after learning, you will find: macaron production has become simple, and the success rate is doubled!

People who often do macarons know that almond flour, as an important ingredient of macarons, is a very necessary thing to master. The following Yisa pastry editor will explain ten kinds of almond flour evaluation, after learning to make macarons simply do not too easy!

We measured from these ten kinds of almond flour coarseness, aroma, absorbency, organization, taste five aspects, in order not to affect the results, I made a good meringue divided into 10 parts, and mixed with 10 kinds of almond flour batter, made in the traditional Italian way. Try to keep the experiment to one variable-almond flour.

Measurement 1: Almond Flour Coarseness

Take 50 grams of each type of almond flour and mix it with 50 grams of powdered sugar, followed by sifting. If you grind your own almond flour, you should also sieve it after grinding (the sieve has a 1mm pore size).

The result after sieving is: three oranges = Jinshan = Shukoman = joy (for hamburger horse) > Xiuai > Blue Diamond > Zhenmeng = joy (regular powder) > Cosi > Self-grinding

Assessment 2: Almond Flour Aroma

Prior to the unroasted, the aroma of the almond flour is just faint and not noticeable. Before the unbaked remember to evaluate the following:

Smellable aroma: self-grinding>Show love>Jenmeng

Not smelled aroma: Blue Diamond, Cosi, Jinshan, three oranges, Shukoman, joy (regular powder), joy (for hamburger horse)

Evaluation three: almond flour absorbency

Almond flour + powdered sugar in the mixture of the un-whipped egg white, and pressed and mixed evenly to You can't see the dry powder. The consistency of the resulting batter is not only related to the water content of the egg whites, but also to the water absorption and dryness of the almond flour. After testing, we came up with the following conclusions:

Super absorbent: Blue Diamond

Stronger absorbent: Three Oranges, Soo Ai, and joy (for hamburger horse)

Moderately absorbent: Cosi, Shukoman, Jinshan, Self-milled, and joy (regular flour)

Weakly absorbent: Jumeng

Note: Stronger absorbent isn't as good as stronger absorbent. If you want to make a thick horse, choose one with strong water absorption; if the batter is too thick and rough no matter how you mix it, choose one with moderate water absorption.

Measurement 4: Effect on Organization

Add the meringue to the 10 different almond flour batters, and when you put them in the oven, keep an eye on the oven temperature and try to keep it consistent.

After baking, I broke open the meringue to see the internal organization and found that they were all about the same, and there was no significant difference due to the almond flour. It's easy to see why: it's the meringue that affects the organization of the macarons.

Assessment 5: flavor differences after baking

The conclusion of the blind tasting of the 10 types of macarons:

Flavor

Strong nutty flavor: self-grinding, Zhenmeng, Shukman, three oranges

Weak nutty flavor: Cosi, Jinshan, Xiu Ai, blue diamonds, joy (regular powder), joy (burger Ma use)

Taste

Sandy crumbly: Jinshan

Taste are good: the other 9 kinds

After reading the above method of selecting almond flour, do you have a number in mind. As long as you learn this trick, you will be able to make all kinds of macarons easily, and the success rate will be doubled. These excerpts from the public number of the "Yisa pastry baking college", if you are interested in pastry, you may want to learn about it.