【焼き色が付かない】⛩️京都宇治抹茶を使った至福マカロンの作り方🍃🍵🫧高温でも綺麗に空洞無しで焼ける簡単な方法🤫📚マカロナージュノーカット⭐︎🎬👀🔍
Matcha Macarons: Sift 60g pure powdered sugar twice through a fine sieve. Second: Sift 66g almond flour and 10-15g matcha powder. Transfer to a coarse sieve and sift the almond flour and matcha powder twice. Second: Transfer to a container and mix thoroughly. 60g egg whites (I used frozen egg whites and crushed them with all my might 🧊😅). Lightly whisk the egg whites, breaking them up, and add the granulated sugar. 60g granulated sugar ↑The fine particle type is recommended as it dissolves easily. Place the mixture in a double boiler and, without turning on the hand mixer, mix for a while until the granulated sugar is no longer gritty. Turn on the hand mixer and whip on high speed until the meringue reaches a temperature of 50°C. As the mixture gradually begins to foam, move it in a circular motion, imagining that it is incorporating air. Maintain as consistent a movement as possible for a while, repeating the pattern of [circle → up and down → large circle]. Also, turn the bowl in the opposite direction to ensure the mixture is evenly whipped. There is also a short video about meringues, so please take a look! ↑This is the thumbnail. I change the water once halfway through, and continue beating at high speed. As the meringue begins to thicken and the temperature reaches 50°C in every part, I remove it from the double boiler. After that, I continue beating at high speed until I can feel the meringue thicken . Switch to low speed and slowly swirl the bowl over the entire meringue for 1.5 to 2 minutes to even out the bubbles . This is what the finished, shiny meringue should look like. Sorry if it’s a little hard to explain. 💧 Add all the sifted flour ingredients and mix until there are no more floury bits, being careful not to crush the air bubbles as much as possible. [Double Speed] This time, there’s no cut until the macaronage is complete. [Double Speed] Please watch until the end. [Double Speed] [Double Speed] Let’s start the macaronage. [Double Speed] [Double Speed] Once the batter has flattened out and started to fall. [Double Speed] From here, I make the final fine adjustments. [Double Speed] [Double Speed] [Check if the falling speed of the batter is increasing.] [Double Speed] [Will the marks from the dropped batter blend in slowly over time?] [Double speed] Keeping these things in mind, scoop the batter several times, or just touch the surface with gentle pressure [Double speed] [Double speed] This will complete the macaronage [Normal speed] Pipe the batter into pieces 2.5-3cm in size. Impact the batter to flatten it. Poke any air bubbles that have formed with a toothpick or something similar, and blend it in nicely. Be sure not to miss any edges. ⭐️ Let the batter dry for 20-45 minutes, or at most an hour. The time will vary depending on the season and environment. Bake when you can touch it and gently stroke it without any residue on your fingers. This time, I made a cover like this out of baking paper to prevent it from browning. I also tried using aluminum foil, but I found that baking with baking paper worked better. Cover it loosely like this and bake. [Baking instructions] 1. Preheat the oven to 220°C. 2. Bake at 200°C for 5 minutes. 3. Bake at 170°C for 6 minutes. 4. Leave it in the oven for 2 minutes without opening the door. ⑤ Open the oven door, remove the browning prevention sheet, and check if the dough is cooked. ⑥ Leave the oven door slightly open until the oven cools down . Now, let’s bake. ① Preheat the oven to 220°C. ② Lower the temperature to 200°C and bake for 5 minutes. Wait in front of the oven. ③ Immediately lower the temperature to 170°C and bake for 6 minutes. ④ When the oven beeps, do not open the door and use a timer to measure the time for 2 minutes. ⑤ After 2 minutes, open the door and remove the browning prevention sheet. Try moving the dough and if the sheet underneath moves, check that it is cooked. ⑥ Leave the oven door slightly open until the oven cools down. Then, leave it on the baking tray to cool. It was baked beautifully without browning! Please peel it off after it has completely cooled. The back side was moist, just the right amount, which I love, and had a great texture. Check for any hollows (a thrilling moment) . There were no hollows! It was a great success! 💯Compared to one baked without the browning prevention sheet (the baking method is the same). ※Comparing the pie ※Pie 👉 [This part]👈The one with the browning prevention sheet (on the right) gives off a slightly bolder impression. 🔍🧐💖 Both are cool pie shapes that can only be achieved by baking at high temperatures. ❤️🔥🥹Next , let’s make the ganache that will be sandwiched between the two. We’ll use Ghana white chocolate. 45g white chocolate. Melt it in a double boiler or microwave. 𝟐-𝟑g matcha powder. Add the matcha powder and mix. 50g fresh cream. Heat the cream in a microwave at 500W for 20-30 seconds, then add it in 3-4 batches, mixing well each time. It may separate like this along the way, but it will gradually become smoother. 15g unsalted butter Add the butter and mix until there are no lumps. Once mixed, wrap in plastic wrap and let sit at room temperature for a while . Once it’s firm enough to squeeze, it’s done. If you’re in a hurry, you can put it in the refrigerator to chill, but with white chocolate, sudden temperature changes can easily cause it to separate, so be careful to control the temperature.🙇I made a total of 14 macarons, including those not pictured here.💚🫡They’re best eaten after a day in the refrigerator.☺️A beautiful matcha green!🍃🍵They were so delicious I wanted to share them with all my rich, simple matcha lovers.💚😵💫If you’re having trouble with the browning of your macarons, if they end up hollowing out when baked at a low temperature, or if you’ve had trouble baking them in aluminum foil, please give this recipe a try!📖🍵👩🍳Thank you for watching until the end.🙇If you enjoyed it, please subscribe to my channel and rate it highly.⭐️Thank you for watching.
今回は抹茶のマカロンを作ってみました🍵
前回の作り方を元に👇作ってみたところ、
なんと、焼き色が付くという問題にぶち当たった🤯
淡いグリーンなどの明るい色味のマカロンは初めてだったので、焼き色が付かないように
頭をフル回転✍️📚💦
秘密兵器(ってほどでもない)自作でカバーを作って見事成功を成し遂げました！
解決策は極めてシンプルな方法なので一安心✨😮💨
そして前動画と焼成方法は同じなので
見た目もすごく好みのカッコいい仕上がりで大満足🫧✊
お味は、濃いめのシンプルな抹茶が好きな方に
食べてもらいたいぐらい本当に美味しいです🍵🎁🤲
抹茶がお好きな方、マカロンの焼き色にお困りの方など
この動画で少しでもお役に立てたらいいなと思います🙏📖♥️ぜひお試しください🙇♂️🍵
𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄
材料 3.5㎝~4㎝のマカロン約１４個分
⚫︎マカロン生地
粉糖(できれば純粉糖) ･･････ 60g
アーモンドプードル ･･････ 66g
抹茶パウダー ･･････ 2~3g
卵白 ･･････ 60g
グラニュー糖(できれば微粒子タイプ) ･･････ 60g
⚫︎抹茶ガナッシュ
ホワイトチョコレート ･･････ 45g
抹茶パウダー ･･････ 2~3g
生クリーム ･･････ 50g
無塩バター ･･････ 15g
𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄
⚫︎マカロン生地のつくり方
・純粉糖を目の細かいふるいで２回ふるう
・アーモンドプードル、抹茶パウダーを目の粗ふるいで２回ふるう
・全ての粉類を容器に入れ満遍なく混ぜる
・卵白のコシを切り、ついでに軽く泡立てておく
・グラニュー糖を入れる
・湯煎にかけ、グラニュー糖を溶かす
・ハンドミキサーの高速でメレンゲの温度が50℃に達するまで泡立てる
・湯煎後もずっしりと重みが出るまで高速のまま追加で少し泡立てる
・ハンドミキサーを低速に切り替え、１分半〜２分あてメレンゲ気泡のキメを整える
・ふるった粉類を全て加え、メレンゲの気泡をなるべく潰さず粉気が無くなるまで混ぜ合わせる
・マカロナージュで気泡を潰し、生地に流動性が出るまで行う
・3.5~4cmの大きさに絞り、天板を叩くなどして衝撃を与える
・出てきた気泡を爪楊枝などで刺し、綺麗に馴染ませる
・生地を触っても指に何も付かず優しく撫でれるぐらいまで乾燥させる
・焼き色防止のオーブンシートを被せる
・220℃に予熱したオーブンを200℃に下げ、５分焼く
・すぐに170℃に下げ、６分焼く
・オーブンが鳴れば扉は開けず、２分庫内で放置
・２分後オーブンを開け、焼き色防止シートを取り除き、生地を動かして焼けているか確認
・扉を少し開けた状態でオーブン全体の粗熱が取れるまで放置
・天板を取り出し、完全に冷え切ってから生地を外し完成
⚫︎抹茶ガナッシュのつくり方
・ホワイトチョコレートを湯煎もしくは電子レンジで温め溶かす
・抹茶パウダーを加え、混ぜる
・生クリームを電子レンジ500Wで２０〜３０秒温める
・３〜４回に分けて加え、都度よく混ぜる
・無塩バターを入れ、塊が無くなるまで混ぜる
・ラップをして室温でしばらく放置後、絞れる固さになれば完成
𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄 𓐄
👇ぜひこちらもご覧ください⭐︎
⚫︎ぷる艶スイスメレンゲのショート動画
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