|
? A Macaron Troubleshooting Guide: Useful Tips and Advice to Master the French Delicacy 馬卡龍制作要點(diǎn)指南：（法式）下集（一篇博文只能有一萬字） ? 原文來自這里，作者將制作馬卡龍所需要注意的所有細(xì)節(jié)都提及了，非常佩服作者的嚴(yán)謹(jǐn)。圓豬豬的英文水平有限，請(qǐng)了@landaifang?藍(lán)帶坊的店主幫忙一同翻譯再發(fā)給大家參考。 General Macaron-Making Questions 馬卡龍制作問題。 There
is so much sugar in macarons! How much calories is there in a
macaron? Can I make them lighter? ? 這里有太多糖在馬卡龍里，多少卡路里？我能降低它們嗎？ 馬卡龍絕對(duì)不是減肥者的朋友。在一個(gè)在線快速調(diào)查中，我一個(gè)英寸大小的馬卡龍包含有200的卡路里，這里面的糖粉是對(duì)馬卡龍組織起到關(guān)健的作用。而且馬卡龍內(nèi)餡也含有大量的黃油和果醬。不要嘗試把馬卡龍減低卡路里，吃上一顆好好享受吧。 What
does “aging egg whites” mean? “老化蛋白”是什么意思？ 老化蛋白意思是使在制作馬卡龍前，提前把蛋白和蛋黃分開，然后將蛋白存放在一個(gè)密封盆內(nèi)，放在冰箱冷藏1-2天再使用。為什么你需要老化蛋白？?這理由是盡量減少濕氣?蛋白。 老化蛋白的制作，可以增加蛋白彈性的，如果你不使用這個(gè)步驟，你可能會(huì)做成一份過于濕的面糊，那樣就容易造成失攻。所以請(qǐng)?zhí)崆爸谱鳌袄匣鞍住比缓蟊４嬖诒鋷仔r(shí)，在使用前將它們?nèi)〕鍪覝鼗販亍?/span> Is
there a shortcut to aging egg whites? 有什么快速辦法制作“老化蛋白”嗎？ Hélène Dujardin說：“當(dāng)我接到緊急訂單時(shí)而手邊又沒有“老化蛋白”?時(shí)，我會(huì)將蛋白放入微波爐中微波10-20秒鐘，這樣的微波效果可以接近“老化蛋白”的存放日期。?我從來沒有試過這種方法，但是如果這樣能行的話，我相信是可以的。 What
does it mean to leave the macarons to dry or rest them before
baking? What should they look/feel like after
drying??What happens if I skip this
step? 讓馬卡龍晾干，假如我跳過這一步會(huì)發(fā)生什么情況？ 晾干馬卡龍殼的意思是：將擠好在烤盤中的馬卡龍放在陰涼和干爽的地方，放置20-40分鐘以上。這個(gè)步驟將讓面糊形成一個(gè)薄的皮。這面糊表面光澤變暗淡，用手小心的觸碰表面不會(huì)粘手。 跳過這一步將發(fā)生很多問題?（沒裙邊，外殼破裂等等） ? Can I
make macarons even if it’s raining/really hot/humid
outside? 當(dāng)下雨，非常炎熱或潮濕的天汽，我能做馬卡龍嗎？ 潮濕的天氣讓馬卡龍制作更困難，因?yàn)楹茈y晾干。盡管有很多人在這種情況下一樣能制作成功。但是在盛夏時(shí)期就不是制作馬卡龍的最佳時(shí)期， What is
the size of the “perfect” macaron? 多大的尺寸稱之為“完美”馬卡龍？ 兩種尺寸：小的：大概1.5英寸（3.75厘米）大的：3英寸（7.5厘米）?什么重要，不是尺寸，而是要保持大小一致，選擇一種尺寸，就統(tǒng)一制作一種尺寸。也可以制用底部墊有馬卡龍打印紙的方式來擠面糊。 ? How can
I make sure my macaron shells are all the same
size? 怎么確定我的馬卡龍都是同樣的尺寸？ 最好的方法去確認(rèn)馬卡龍的尺寸是用一個(gè)畫好的模型，如馬卡龍打印紙. How is
the flavor incorporated into macarons? Pierre Hermé has indeed confirmed this in his Macaron book, where he says he spent years studying the intricacies of macarons, to finally figure out that the filling was key. Once he started concentrating on the fillings, he realized that he could extend the macarons’ range almost to infinity. 如何給馬卡龍?jiān)黾游兜?/span>? 這是一個(gè)觀點(diǎn)：馬卡龍外殼并沒有太多的味道，原因是其配方比例嚴(yán)謹(jǐn),?添加香精會(huì)導(dǎo)致你的馬卡龍失敗。依照法國(guó)烘焙權(quán)威Dorie Greenspan?說的?，他曾有機(jī)會(huì)和PH一同工作：“即使它掉進(jìn)糖果城堡,染上很多顏色,?其本身的口味都基本一樣，因?yàn)樗鼈兌际鞘褂猛瑯拥牟牧现瞥桑旱鞍?，?xì)砂糖和糖粉和杏仁粉。一個(gè)完整的馬卡龍，每一口都能吃到殼和內(nèi)餡。你能吃到外殼也就是其本身的組織,?也能吃到帶有各種風(fēng)味的內(nèi)餡。?PH在他的馬卡龍書里確認(rèn)了這點(diǎn)。書中他說他花費(fèi)多年時(shí)間去研究馬卡龍，最終發(fā)現(xiàn)馬卡龍的內(nèi)餡才是關(guān)鍵，當(dāng)他開始專注研究?jī)?nèi)餡，他才意識(shí)到內(nèi)餡的創(chuàng)造之路是無窮無盡的。 Making
macarons seems so time-consuming! How long does it really take to
make them? 1.???????????????????????????????Doing the prep work: Covering baking sheets with parchment paper, measuring the ingredients, grinding the nuts, mixing the nuts and sugar together, sifting the mixture (20 minutes) 2.???????????????????????????????Making the batter: Beating egg whites, incorporating dry ingredients, piping the shells onto the baking sheets, resting the shells (20 minutes) 3.???????????????????????????????Baking the shells (about 15 minutes for each batch) 4.???????????????????????????????Cooling, filling and storing the macarons (30-40 minutes) It’s best to prepare your filling in advance to make sure it’s set and cooled when you’re ready to fill the macarons. Doing so also divides the work and makes it seem less daunting. All in all, if your filling was made in advance, you should be finished within 2 hours. With experience you’ll get much faster to the point where you’re able to whip up a batch in no time. Practice, practice, practice! 制作馬卡龍真的很花時(shí)間，制作馬卡龍要花多長(zhǎng)時(shí)間呢？ 1.???????準(zhǔn)備工作：將烘焙紙放在烤盤內(nèi)，稱量所有材料，研磨杏仁，將杏仁粉和糖粉拌勻，將杏仁粉和糖粉過篩。（費(fèi)時(shí)20分鐘） 2.???????制作面糊：打發(fā)蛋白，晾干殼20分鐘上。（費(fèi)時(shí)20克鐘） 3.???????烤制外殼：大約15分鐘一盤（費(fèi)時(shí)15分鐘） 4.???????冷卻，填餡，和包裝馬卡龍（費(fèi)時(shí)30-40分鐘） Making Macarons What
should the beaten egg whites look like?
打發(fā)足夠的蛋白，當(dāng)你提起打蛋頭，打蛋頭的尖峰是短而直小的尖峰，不應(yīng)當(dāng)彎曲。（假如沒達(dá)到這個(gè)狀態(tài)，繼續(xù)攪打）正確打發(fā)的蛋白應(yīng)該是倒扣盆，蛋白也紋絲不動(dòng)，不會(huì)翻出來。傾斜打蛋盆，蛋白不會(huì)有流淌的跡象。否則就要繼續(xù)攪打。 注意不要打發(fā)過度，打發(fā)蛋白不應(yīng)該脫離打蛋盆，或者是變干燥。出現(xiàn)這樣的情況，你就打發(fā)過度了。一旦蛋白打發(fā)了，馬上和干性材料一同拌和，因?yàn)榇虬l(fā)蛋白會(huì)迅速分離。 ? I’ve
overbeaten my egg whites. Help! 我已經(jīng)將蛋白打發(fā)過頭了，怎么辦？ 這里有個(gè)提示來自Stephanie Jaworski of?Joy of Baking:：?假如您意外的將蛋白打發(fā)過度，添加少許未打發(fā)蛋白，然后繼續(xù)打發(fā)直到蛋白尖峰形成。取出1/4杯的蛋白，讓打發(fā)蛋白保持原配方的份量。 My meringue stays loose, it won’t become firm. Why?
If you still can’t get a firm meringue, try adding cream of tartar (see ‘Is cream of tartar necessary?’) 我打的蛋白霜還是很稀，怎么樣讓它變硬？
How
delicately/vigorously should I fold the almond/sugar mixture into
the meringue? 有些方法將告訴你去翻拌很多次，但我相信那樣的話會(huì)容易失敗。正確的做法是，拌合杏仁粉（TPT）進(jìn)入蛋白霜中，使用一刮板盆的底板，然后帶動(dòng)它們從底部至上部，重復(fù)此動(dòng)作直至所有材料都完全混合，看不到任何干性特質(zhì)即可，不要過度攪拌，?因?yàn)檫^度攪拌將使你的面糊過稀而且會(huì)造成各種問題（面糊過稀軟，無裙邊，等等） When should I add food coloring or flavorings? You should add food coloring or flavorings (such as lemon peel, pistachio extract or matcha powder) to the egg whites before incorporating the almond/sugar mixture. As soon as your egg whites are stiff and ready, add the coloring or flavoring, fold the egg whites a few times, then start adding the almond/sugar mixture. As you incorporate the almond/sugar mixture, the color/flavor will spread evenly into the batter. 什么時(shí)侯加入色素或香料？ 在打發(fā)的蛋白后，你可以添加食物色素或香料（如檸檬皮，香草精或粉）?到蛋白中，然后再拌入杏仁粉。當(dāng)你的蛋白打發(fā)好后，立即加入色素或香料，翻拌幾次，然后再開始添加混好的TPT.當(dāng)你將TPT(杏仁粉和糖粉混合物)和蛋白霜混合時(shí)，色素或香料就會(huì)均勻的擴(kuò)散至面糊中了。
What is
the right batter consistency? ? 怎樣才是正確的面糊 Hélene Dujardin?說：做好的面糊應(yīng)該像厚的織帶，用湯匙挖出平坦但仍呈半固體狀。有很多人描述拌好的面糊要像融化巖漿，但要記住翻拌不夠總比翻拌過度好。當(dāng)你將面糊裝入擠花袋中，然后在烤盤上擠成圓形時(shí)，面糊會(huì)繼續(xù)變稀，如果你過度攪拌，到最后你會(huì)得到一個(gè)破裂的外殼或是無裙邊的外殼。
My
batter is too thin/runny. What happened/what should I
do? ? 我的面糊太稀，發(fā)生什么事了？我該怎么辦？ 你也許忘記提前制作“老化蛋白” 蛋白打發(fā)的不夠 或者你讓打好的蛋白霜放置太久。 What is
the right oven temperature? Why isn’t there a definite ‘universal’
temperature everyone can use? Macarons are particularly sensitive to heat, so it’s crucial that you adjust cooking times according to your oven’s power. This may mean that your first batches will be overcooked or take lots longer to bake, but in the end, you’ll figure out your magic number, which should be between 285 and 315°F [140 to 160°C]. It’s best to bake macarons for a longer period of time so that the shells rise slowly but consistently. Some ovens have poor air circulation, making the temperature rise excessively, so it may help to keep the oven door slightly open (with the help of a wooden spoon) throughout the cooking process. 什么是這正確的烤箱溫度？?為什么沒有一個(gè)正確的”通用”溫度供大家使用？ 眾所周知烤箱的溫度不是一致的。有些烤過頭，有些烤不夠，有些烤箱的溫差可以相差50°F [10°C].左右，在烤肉或蔬菜類時(shí)，烤箱溫度有些差別時(shí)還不那么重要，但對(duì)馬卡龍卻不行。 馬卡龍對(duì)溫度很敏感，你要根據(jù)自己的烤箱溫度來調(diào)節(jié)烘烤時(shí)間。有可能你第一次烤馬卡龍會(huì)烘烤過度，或是不夠，多嘗試幾次，最終你將找到合適的烤溫和時(shí)間，最佳溫度應(yīng)是285和315（140至160）度之間，用低溫長(zhǎng)時(shí)間烘烤，那樣的話外殼上漲的但持久些。有的烤箱空氣循環(huán)差，不流通，在烘焙期間，可以借助一個(gè)湯匙柄，將烤箱門輕微的打開。 My
batter becomes watery or runny during the resting period.
Why?
?
My macarons are spreading unevenly / are not round / are not equal in size. Why? 1.?????????Make sure you use a pastry bag and tip. Spooning the batter won’t do! 2.?????????Hold the pastry bag straight at a 90° angle when piping. See?my How-To video?for the method (at?3:48). 3.?????????Batter is too thin a)?????????Egg whites not aged (see ‘What does ‘a(chǎn)ging egg whites’?mean?’ and ‘Is there a shortcut to aging egg whites?’) b)?????????Egg whites not beaten stiff enough (see ‘What should the beaten egg whites look like?’) c)?????????Egg whites were left to stand for too long before incorporating the almond/sugar mixture d)?????????Use of liquid food coloring (see ‘What type of food coloring should I use?’) e)?????????Batter warm or handled for too long. Try to work quickly when piping the shells as your hands will warm the batter inside the pastry bag. 4.?????????Make sure you use clean Silpat mats or parchment paper, and that your baking sheets are straight and not warped. ·?????????????????????????????????我的馬卡龍表面粗糙，不圓，大小不均勻，為什么？ ·?????????????????????????????????使用一只擠花袋和花嘴，不能用湯匙直接將面糊挖放在烤箱上。 ·?????????????????????????????????手持著裱花袋，成90度直角擠面糊 ·?????????????????????????????????面糊太稀 ·?????????????????????????????????蛋白沒提前老化 ·?????????????????????????????????蛋白打發(fā)不夠 ·?????????????????????????????????打發(fā)好的蛋白放置太久，才拌入TPT ·?????????????????????????????????使用了水性色素 ·?????????????????????????????????面糊過熱，或擠的時(shí)侯手握裱花袋時(shí)間過長(zhǎng)。需要加快操作時(shí)間 ·?????????????????????????????????確定你的烘焙油布是干凈的，平整的。 Can I
skip the resting period to make my macarons more
quickly? ? 我想加快制作的時(shí)間，我能跳過晾干這一步嗎？ 有些人告訴我，他們跳過晾干這一步，可以得到很漂亮的外表,也許是他們的運(yùn)氣好。我絕對(duì)不建議那么做，就像做派面團(tuán)一樣，也是需要靜置松弛一段時(shí)間才能得到一塊完美的面團(tuán)。??所以說要想做好馬卡龍，就必須經(jīng)過晾干的步驟。在晾干期間，空氣干燥下的馬卡龍表面形成一層薄薄的外殼，殼中的面糊在加熱過程中因?yàn)闅さ脑蛳蜻吘壨茢D就會(huì)形成裙邊了.?所以晾干是必須的過程，除非你是使用一只商用烤箱。所以最好利用這晾干殼的20分鐘去清潔你的廚房或喝杯茶吧。（夏季很難干燥，豬豬就在空調(diào)房里開著風(fēng)扇晾干） The
shells remain pointy after piping. Why? 為什么擠好的面糊仍然留下一個(gè)尖頭呢？ ? 有可能是你面糊翻拌的時(shí)間不夠，所以它仍然成固狀。不用擔(dān)心，我前面說過，翻拌時(shí)間不夠 好過翻拌過度。如果你的面糊仍然有尖頭，使用一個(gè)小的硅膠刮刀，小心翼翼將尖頭抹平整。 ?
Aesthetic Problems After Baking 1.?????????Batter is too thin §?????????Egg whites not aged (see ‘What does ‘a(chǎn)ging egg whites’?mean?’ and ‘Is there a shortcut to aging egg whites?’) §?????????Egg whites not beaten stiff enough (see ‘What should the beaten egg whites look like?’) §?????????Egg whites were left to stand for too long before incorporating the almond/sugar mixture §?????????Use of liquid food coloring (see ‘What type of food coloring should I use?’) §?????????Batter warm or handled for too long. Try to work quickly when piping the shells as your hands will warm the batter inside the pastry bag. 2.?????????Batter was beaten too vigorously and all the air was taken out of it. For batter mixing pointers, see ‘How delicately/vigorously should I fold the almond/sugar mixture into the meringue?’ section above. 3.?????????No resting period. The batter should have lost its shine and it shouldn’t stick to your finger when it’s ready to bake. If the weather is rainy or very humid, the resting period may take much longer. 4.?????????Resting period too long. A 20 to 40 minutes resting period is usually enough. 5.?????????Oven temperature too low. Try raising your oven temperature by 15°F [10°C]. ? 無腳無裙邊 1.?面糊太稀 ???Ⅰ.蛋白沒有提前老化 ???Ⅱ.蛋白打發(fā)不夠 ???Ⅲ.在攪拌杏仁/糖粉前,?打發(fā)蛋白被放置時(shí)間過長(zhǎng). ???Ⅳ.使用了水性食用色素 ???Ⅴ. 手握時(shí)間太長(zhǎng),盡量快點(diǎn)擠好外殼, 因?yàn)槭譁卦谖兆●鸦ù鼤r(shí)會(huì)融化面???????糊. ?2.?拌面糊時(shí)方法不對(duì)，造成消泡 ?3.?沒有晾皮，要晾皮至表面無光澤，用手輕觸表皮不粘手，方可入烤箱烘烤。 ?4.?晾皮時(shí)間過長(zhǎng)。通常只用晾20-40分鐘。 6.???????????????????????????????????????????????????????????烤箱的溫度太低，嘗試提高10度烤箱溫度。 ? ·?????????????????????????????????Uneven feet / Feet bursting o????????????????????????????????????????????????????????Oven temperature too high. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time so that the shells rise slowly but consistently. Some ovens have poor air circulation, making the temperature rise excessively, so it may help to keep the oven door slightly open (with the help of a wooden spoon) throughout the cooking process. ? 裙邊不平或爆裙邊 烤箱爐溫過高，最好是用低些的溫度來烤（140至160度）注意檢測(cè)實(shí)際溫差.?用長(zhǎng)一點(diǎn)時(shí)間來烤那樣殼上漲的較慢，但穩(wěn)定。 a)???????????????????????Hollow shells空心 a)?????????Overbeaten egg whites. For egg white pointers, see ‘What should the beaten egg whites look like?’ section above. b)?????????Shells resting for too long. A 20 to 40 minutes resting period is usually enough. c)?????????Oven temperature too high, preventing the insides to set, causing the meringue to collapse when the shells are taken out of the oven. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time so that the shells cook slowly but consistently. ? 空心 1.?????????過度打發(fā)蛋白。 2.?????????晾皮過久，通常20至40分鐘足夠。 3.?????????烤箱爐溫過高，最好是用低些的溫度來烤（140至160度）?用長(zhǎng)一點(diǎn)時(shí)間來烤那樣殼上漲的較慢，但穩(wěn)定。
1.???????????????????????Cracked shells a)?????????Oven temperature too high. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time so that the shells rise slowly but consistently. Some ovens have poor air circulation, making the temperature rise excessively, so it may help to keep the oven door slightly open (with the help of a wooden spoon) throughout the cooking process. b)?????????No resting period. The batter should have lost its shine and it shouldn’t stick to your finger when it’s ready to bake. If the weather is rainy or very humid, the resting period may take much longer. c)?????????Batter too thin resulting in delicate shells. See ‘No feet / crown’ for possible causes. d)?????????Batter was overmixed. For batter consistency pointers, see ‘What is the right batter consistency?’). e)?????????Batter was undermixed. If the batter is not mixed enough, too much air remains in the macarons, and the meringue dries out and cracks during the baking process. f)???????????Too much moisture in the batter: ?????????????????????????i.??????????????Larger egg whites (see ‘What size of egg whites should I use?’) ???????????????????????ii.??????????????Use of fresh egg whites. They need to be aged (see ‘What does “aging egg whites”?mean?’) ??????????????????????iii.??????????????Use of liquid food coloring (see ‘What type of food coloring should I use?’) g)?????????Baking sheets not doubled (see ‘Why do I need to double the baking sheets?’) ? 外殼裂開 1.烤箱溫度太高，最好把溫度調(diào)至140-160C度，將烘烤的時(shí)間略延長(zhǎng)。 2.沒有晾皮，要晾至表皮失去光澤，而且用手指觸碰表面不會(huì)粘手。假如在雨天或是潮濕的天氣，晾皮的時(shí)間將更長(zhǎng)。 3.面糊太稀 4.過度翻拌面糊 5.面糊翻拌的不夠，如果面糊翻拌的不夠，造成太多的空氣在馬卡龍內(nèi)，造成蛋白霜變干燥而且在烘烤時(shí)會(huì)開裂。 6.面糊太潮濕 7.使用了過大的蛋白（造成蛋白過多） 8.使用了新鮮的蛋白 9.使用了水性色素 10.沒有使用雙烤盤。 ?  ·?????????????????????????????????Thin
shells (thin cap with feet) 薄外殼無裙邊 過過度攪拌 ·?????????????????????????????????Shells
that puff, then deflate 外外殼回縮 在烘烤時(shí)間未到前，不要將馬卡龍取出烤箱，你可以打開烤箱門和調(diào)轉(zhuǎn)烤盤，但是不要把它取出來。這樣將造成無法挽救的錯(cuò)誤。 ? 1.?????????Warped / uneven shells 2.?????????Batter too thin. See ‘No feet / crown’ for possible causes. 3.?????????Too much moisture in the batter 4.?????????Larger egg whites (see ‘What size of egg whites should I use?’) 5.?????????Use of fresh egg whites. They need to be aged (see ‘What does “aging egg whites” mean?’) 6.?????????Use of liquid food coloring (see ‘What type of food coloring should I use?’) 7.?????????Batter overmixed. For batter consistency pointer, see ‘What is the right batter consistency?’). 8.?????????Oven temperature too low. Try raising your oven temperature by 15°F [10°C] and see if it helps. 9.?????????Resting period skipped or not long enough. See ‘Can I skip the resting period to make my macarons more quickly?’ 外殼不平整光滑 面糊太稀 面糊水份過多 用過大的蛋白 使用了新鮮蛋白 使用了水性色素 面糊過度翻擇 烤箱溫度過低，嘗試將您的烤箱溫度調(diào)高[10°C] 跳過了晾皮時(shí)間或是晾皮時(shí)間不夠 1.?????????Bumpy / lumpy shells a)?????????Almond/sugar mixture must be sifted. b)?????????Forgot to tap the pan against the countertop before resting (air bubbles stayed in). See?my How-To video?(at?4:10). ????表皮不光滑 ????糖粉+杏仁粉沒有提前混合過篩。 在晾皮前，忘記拍打烤盤（造成空氣駐留在面糊內(nèi)） ? ? 2.?????????Shells are too soft a)?????????Undercooked shells. Bake longer, checking every minute for doneness. Properly cooked macarons are firm on their feet when you tap lightly on the shell. If you see them budge even slightly, they are not cooked enough. b)?????????Oven temperature too low. Try raising your oven temperature by 15°F [10°C]. 外殼太軟 烘烤時(shí)間不夠，嘗試烤的時(shí)間長(zhǎng)些，嘗試按每分鐘的時(shí)間調(diào)整。 正確烘烤的馬卡龍，是當(dāng)你輕輕掀起外蓋它的裙邊也牢固的貼在蓋上。如果你看到底盤上還有殘留物，哪怕只有少許，也說明是沒有烤透。 烤箱的溫度太低，嘗試將溫度提高15°F [10°C]
·?????????????????????????????????Shells seem too dry or crunchy 1.???????????????????????????????????????????????????????????Properly baked macaron shells always feel a little too dry at first. The magic happens when macarons are filled, assembled and then left to mature for 24 hours. Says the master of macarons, Pierre Hermé, “As soon as macarons are made, they are not ready to eat, but they’re at their best after 24 or even 48 hours. An osmosis takes place between the garnish and the biscuit. When freshly baked, the shell is hard and crisp, but it absorbs some humidity from the filling and its insides become tender while the crust on the surface remains intact.” Just be patient, store your assembled macarons in an airtight container in the fridge for 24 hours, and you’ll see, your macarons will be fine (don’t forget to take them out early so that they come back to room temperature before you eat them). 外殼看起來很干 剛烘烤好的馬卡龍通常會(huì)看起來很干。當(dāng)馬卡龍?zhí)钊雰?nèi)餡后魔法就發(fā)生了。?PH:?當(dāng)馬卡龍剛做好時(shí)不要馬上食用。?將他們放在室溫24至48小時(shí)。?新鮮烘烤下來后，外殼是硬和脆的，當(dāng)其吸收了內(nèi)餡的。?將您做好的馬卡龍放入密封盒內(nèi)放在冰箱冷藏24小時(shí)。 ????????Oven temperature too high. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time to ensure the shells will keep their nice color and won’t brown. Some ovens have poor air circulation, making the temperature rise excessively, so it may help to keep the oven door slightly open (with the help of a wooden spoon) throughout the cooking process. ????????Baked on oven’s top rack. Always place the baking sheet(s) on the?middle rack. ????????Baking sheets not doubled (see ‘Why do I need to double the baking sheets?’) ????????Shells baked for too long 焦色或黑色外殼 烤箱的溫度過高，最好將溫度調(diào)至低度(285 to 315°F [140 to 160°C],略延長(zhǎng)時(shí)間來烤制，這樣將保持它們鮮艷的色澤不再變焦。有些烤箱有熱風(fēng)循環(huán)，可以使烤箱溫度上升平均，所以請(qǐng)將烤箱門輕微的打開（用一些木湯匙塞在烤箱門前） 將烤盤放至在了烤箱的上一層，記得總要把烤盤放在中間一層。 沒有使用雙烤盤(至于為何使用雙烤盤參見上文解釋.) 烘烤的時(shí)間過長(zhǎng) l?????????Sticky on the bottom l?????????Undercooked shells. Bake longer, checking every minute for doneness. Properly cooked macarons are firm on their feet when you tap lightly on the shell. If you see them budge even slightly, they are not cooked enough. l?????????On Silpat mats: make sure the mat is thoroughly clean before piping shells on it. Or try parchment paper. n?????????You tried to lift them off while they were still hot or warm. Let them cool completely before lifting.If you feel shells are cooked enough but they are still sticky, try to dampen the bottom of the parchment paper (if that’s what you’re using) and let rest for a couple of minutes. The moisture from the water should help the shells come off, but don’t let them sit on wet paper too long or they will become soggy.
底部沾烤盤 ????????外殼烘烤不夠，試著烘烤時(shí)間長(zhǎng)些，每次以每份鐘來計(jì)時(shí)。正常烘烤好的馬卡龍，輕輕掀起外殼時(shí)底部的裙邊也是會(huì)牢牢的粘在殼身的。如果裙邊會(huì)粘在烤盤上，哪怕只有少許也說明未熟。 ????????Keep on cooking. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time to ensure the shells cook through. 內(nèi)內(nèi)部未烤熟 繼續(xù)烘烤，最好用低溫烘烤(285 to 315°F [140 to 160°C]?具體考慮烤箱的溫差,?略延長(zhǎng)烘烤時(shí)間，確保馬卡龍的內(nèi)部也熟透。
·?????????????????????????????????Inconsistent batch (some are perfect, others are not) o????????????????????????????????????????????????????????Uneven airflow in the oven (rotate pans halfway through cooking) o????????????????????????????????????????????????????????Batter handled for too long and warm by the end of piping (try to work quickly when piping) o????????????????????????????????????????????????????????馬卡龍外形不一致（?有的很完美，有的失敗） o????????????????????????????????????????????????????????烤箱烤色不均勻（在烘烤中途調(diào)轉(zhuǎn)一次烤箱） o????????????????????????????????????????????????????????翻拌面糊的時(shí)間太長(zhǎng)，或面糊裝入擠花袋中，手握的時(shí)間過長(zhǎng)。嘗試擠面糊的時(shí)侯動(dòng)作快些。 ·?????????????????????????????????My
shells are not cooked through even after 15 minutes in the oven.
What should I do? 我的馬卡龍?jiān)诳鞠淅锟玖?/span>15分鐘還是沒有熟透，我該怎么辦？ 不要將它們從烤箱取出，也不要提高烤箱的溫度，只是要烤的時(shí)間長(zhǎng)一些。?最好用低溫長(zhǎng)時(shí)間烘烤，這樣外殼以慢速并穩(wěn)定的速度上漲。 – Freshly made macarons are ready to be enjoyed after 24h of resting time (see explanation under ‘Shells seem too dry or crunchy’), and they should be eaten within 4 to 5 days. They should always be stored in an airtight container in the fridge. Take them out of the fridge 15-20 minutes before eating so they come back to room temperature; that way, their flavor will be at its best. ? 保存馬卡龍 新烤好的馬卡龍要放至24小時(shí)后適合食用，建議在4-5天內(nèi)吃完。要使用密封的保鮮盒保存在冰箱冷藏室?。在食用前從冰箱中取出放置室溫15-20分鐘上，以達(dá)到最佳的食用效果。 If you plan on giving macarons as a gift, don’t forget to write a “best before” date on the packaging to make sure they will be enjoyed at their prime. 如果您計(jì)劃將馬卡龍當(dāng)作禮物贈(zèng)送朋友，不要忘記寫一個(gè)“最佳食用日期”在包裝上,?讓朋友可以在最佳嘗味期食用。 A little known fact is that?macarons withstand freezing very well. Store assembled macarons in an airtight container, then freeze for up to?4 to 5?months. This is great because one batch makes many macarons. Once the macarons are frozen, you can take out the exact quantity you need and keep the other at their freshest. Simply let the macarons rest at room temperature for 30-35 minutes and they’ll be ready to eat. Note that freezing works better with creamy fillings such as buttercreams and ganaches. Fillings that are more humid, such as jams, can excessively moisten the shells, making them lose their crunch completely. If you plan on filling your macarons with jam, you’re better off freezing the shells alone, then deforst and assemble them on the day you plan to serve them. ? 馬卡龍有很好的抗凍性，將馬卡龍放入密封盒內(nèi)，放入冰箱冷凍可以放至4-5個(gè)月。這樣就可以一次做很多馬卡龍了，你可以取出具體需要的數(shù)量,其他留在冰箱中保持新鮮.?在食用前將馬卡龍取出室溫回溫30-35分鐘就可以了。要注意的是?冰凍的馬卡龍的內(nèi)餡最好是用奶油霜的或甘那許的，而如果內(nèi)餡含水量太大的，比如果醬就會(huì)將外殼浸濕，使得外殼完全失去脆性。假如您要制作果醬內(nèi)餡的馬卡龍，您最好將它們的外殼單獨(dú)密封保存，在您要食用的時(shí)侯再制作內(nèi)餡，組裝外殼。
 ? |
新跟帖 (共1 條評(píng)論)
查看更多評(píng)論。。。