"Three-style macarons?"

Ke Yundan's brows furrowed slightly, and he didn't know what Wu You said. For this question, Bai Xia obviously understood better, and said slowly: "You mean the sub-French macaron, right?" ”

"Hmph, the kid really has a lot of knowledge."

Since Bai Xia knew what he was talking about, he must have already known the difference between the sub-French macaron and the orthodox French macaron, and when he thought about it, Wu You laughed a little involuntarily.

Bai Xia is in the French royal family, and it is natural that he specializes in all kinds of French desserts, and the sub-French macaron can be said to be a focus of controversy among pastry chefs in recent years.

Someone once mentioned in the formula of Italian macarons that all the egg whites are used for whipping, although the idea of adding all the amygdala and sugar directly to the whipped egg whites, and stubbornly believing that a stable Italian meringue can be obtained in this way, and at the same time, it can also reduce one step and make it more convenient to operate. This way of defining and envisioning is known as "Yayika". But gradually the shortcomings of this method began to be exposed, the macarons made in this way had an almost maddening failure rate, and the structure of the non-traditional process of Italian meringue was not stable enough to withstand the test of temperature, so the concept of Aeica gradually faded out of people's field of understanding.

However, some people began to specialize in a simpler and more convenient operation process, so they still tried to improve the process of Italian macarons. Clever pastry chefs began to work on the use of the meringue, the sugar and almond flour were pre-mixed with half of the egg white, the purpose of which was to obtain a tougher taste, and some people imagined that it should be possible to separate part of the whipped egg white from the French macarons and pre-mix the almond flour to make the so-called "alfaca", and at the same time obtain the taste of the macarons. It is also possible to avoid the process of boiling the syrup. At the same time, the most worrying protein stability is also well addressed, and after some of the egg whites are mixed into the almond flour, the amount of sugar in the whipped egg whites is higher than the weight of the egg whites. This makes the whipped meringue exceptionally stable. Yafaka, which is very suitable for large-scale mass production, has gradually entered people's attention.

So far, the Asian French macaron has seized the macaron market in an extremely rough way, and the three-style macaron has shown a three-legged trend, which is intriguing.

At this time, Wu You faced Bai Xia's Italian macarons, so he chose to respond calmly with Asian and French macarons. The second iron dish is not a meringue. It's just a protein. The combination of the two creates macarons that are more stable in performance and more sticky in taste.

At this time, Bai Xia had to slow down the work at hand a little. It's time to take a fresh look at this red-haired opponent.

"The concept of sub-French macarons has been put forward in recent years, and there should not be such a high popularity on the mainland, even in the French dessert industry, there are quite a large number of people who do not know the existence of Yafaka, this guy ...... It seems that there is a very reliable and solid backing behind it, which is really troublesome. ”

As the minutes ticked by, the game went on to this extent. Whether it is Bai Xia or Wu You, they both have convincing strength, the two sides make their own moves, and when they see the moves, they are even more anti-generals, and the degree of glue between each other makes people can't help but wipe a cold sweat for them. Most of the time has passed, and the macaron cake embryos on both sides have also entered the oven. Wait quietly for the crust to condense.

Macarons - what a cute and delicious little snack.

Macarons. Macarons, its seductive mouth. Its beautiful color makes it look cute and sweet.

It resembles a naughty little girl, bouncing around among the flowers, just to chase the gorgeous and mischievous butterflies. …

It is like a playful girl, strolling in the grass, just to feel the green smell of the grass.

It is just like a beautiful young woman, wandering among the books, just to experience the vast mind of the ocean of knowledge.

Wait for the filling to fill the moment and the world of desserts will be poured for you.

The prologue of the macaron trilogy, the first success without tears and no sadness, has been pulled up, but where is the stuffing of macarons? This is the second chapter, and the endless changes are as unpredictable as the eye of the storm.

Although the texture of the macaron is the most difficult part to control, it is actually the filling that is the real soul of the macaron. The filling is a big issue, and the filling is the key to determining the taste of the macaron.

The two most famous macaron brands in the world, He, have always focused on the development and research of stuffing, which is also the focus of their competition.

If you can't win in terms of taste, then the filling is undoubtedly the most critical point, which is the soul of macarons and the commanding heights of the game.

The variety of macarons is so wide that almost any fruit can be paired with macarons, and in some places, such as South Korea, salmon is even stuffed. While it may sound as disgusting as foie gras puffs, it is undeniable that the macaron filling is indeed an entry point for people to compete for beauty.

At one time, the macarons introduced the combination of green tea flavor and chestnut filling, which was a blockbuster at the time, setting off a wave of panic buying, leaving the number one competitor in the dust.

However, in the subsequent duel, not to be outdone, the combination of rose flavor and blueberry jam is also amazing.

Fillings will always be the constant theme of macarons, and although the variety is impressive, there are many kinds of experiments, and naturally there will be themes that will be talked about. In the current environment of the dessert market, there are three main types of macaron filling trends: chocolate rream, and jam.

Chocolate ganahe is a filling made from a mixture of chocolate and condensed milk. Choose to use hot condensed milk to melt the chocolate into a white chocolate ganahe. The ratio of chocolate to condensed milk is 2:1, and the "hard" ganahe is made, which is generally used to make truffles or candies; If the ratio of chocolate to condensed milk is 1:1, it is softer and is often used to decorate pastries like squeezing or rolling some other ingredients or as a cake filling. Chocolate sauce, which is often mistaken for chocolate sauce, is actually ganahe. Ganahe is softer than chocolate sauce and has a more delicate saliva texture, and fruit traps that can be made with fruit sauce are a common method.

And rream is also very simple, just beat the flour sugar into the butter, but it is also a French classic. Essential oils can be added to make a variety of flavors, like rose oil is also a favorite of the French. In addition to the difference in particle size, flour sugar and granulated sugar are also different raw materials, most of the flour sugar is made of sugar beet, and most of the sugar is made of sugarcane, and both are sucrose. However, the color of the flour sugar is yellowish, and the taste is more intense, and the edible value is much higher than that of white sugar.

The last and easiest filling, which is easy to process, is jam with a wide range of flavors. The invention of jam is definitely a big contribution to the history of desserts, and jam can be used not only directly with fillings, but also with other ingredients to create unique flavors and textures, which are also very popular to add to chocolate ganahe.

Although macarons are very rich in fillings and you can use a variety of fillings you like, it is worth noting that you should never use fillings that are too wet or too fluid, otherwise they can easily flow out of the sandwich and ruin the beauty of macarons.

The stage where the chef's unbridled creativity can be unleashed is naturally a filling, which is an eternal theme of battle and the key to victory. …

Obviously, at this juncture, whether it is Bai Xia or Wu You, they must be very cautious, and the slightest mistake will be wasted. Therefore, the choice of the opponent is undoubtedly a reference for formulating one's own tactics.

It seems that both sides are thinking the same way and want to formulate their own plans according to their opponents, so for a while, it seems a little dragging on the process of making fillings.

Bai Xia was just slowly chopping some dark chocolate into minced pieces, and secretly observing Wu You's behavior. And Wu You's movements were not as sharp and fast as before, but he was mixing some mayonnaise at random, and his eyes were also on Bai Xia from time to time.

Neither chocolate nor mayonnaise can be a filler for the final filling, at best it is a base. Both sides test each other to see what choices the other will make and attack their weaknesses.

Bai Xia said helplessly: "This guy actually has the same idea as me, so I said it's very troublesome." ”

Wu You also couldn't cry or laugh, most of the time had passed, and there was no sign of Bai Xia making a move, so calm, to a certain extent, it was indeed worthy of admiration.

Although neither of them showed their hole cards for their opponents' reference, it was clear that a trend was not good for Bai Xia. Judging from Wu You's calm and calm expression, Bai Xia has no capital to spend with him, and he must make a choice as soon as possible, otherwise it will be too late.

The reason why Wu You was able to be so calm and calm was that a mistake that Bai Xia had made before might not be a mistake, but in any case, this did limit Bai Xia's own offensive to a large extent, and he was in a disadvantaged position.

Because in the previous whipping of egg whites, Bai Xia mixed lemon juice into the egg whites in order to achieve a better whipping effect, which made the choice of flavor irresistible.

Compared with Wu You, Bai Xia at this moment no longer has the capital to continue to procrastinate, and the choice is imminent. (To be continued)