Every chef who loves baking should have his own macaron, because this dessert is really unpredictable, and in the profound Chinese dialect, then it is best to describe it as hypocritical. Just as there are no two identical individuals in the world, there will never be two macarons that are exactly the same.

Macaron, a little guy with a beautiful appearance and tender color, and can evolve countless colors and tastes at the same time, is actually gray and sensitive.

In many people's minds, it seems that macarons are a kind of French pastry, and they think that macarons are French desserts, but in fact, macarons are out-and-out Italian desserts.

As for the origin and origin of macarons, it is said that in the middle of the 16th century, when the Florentine nobleman Catherine Medici married King Henry II of France, she suffered from emaciated homesickness, so the pastry chef made a beautiful and moving macaron to win her favor.

Most people have always been misled by one sentence, because in the romantic French dessert world, there is a rumor that says, "You can't be a true dessert master if you can't make macarons." ”

It is a symbol of fashionable desserts, and everyone thinks of [Wan ^ Shu ^ Bar ^][]. [nsb]. [m] is a French pastry, perhaps because the word "Mrn" comes from French, but if you see an extra "" - "Mrn" in pinyin, you will find that this is an English spelling, so in fact, macarons are indeed out-and-out Italian desserts.

But macarons were only carried forward in France, so we all thought that macarons were French desserts, it is said. This type of dim sum appeared in Italy in the 8th century. There is no moving story. It is only known that macarons mostly appear in noble banquet places.

A beautiful macaron, with a smooth surface and no pit scars, will shine under the light, and the lower edge of the cake body will also have a beautiful lace skirt because of baking, which is the perfect macaron.

The appeal of macarons lies in the fact that they are completely unable to associate appearance with taste. When you bite into the mouth, you have the feeling of being conquered immediately, it is a surprise, and you can't say why, you have to come back to your senses, and take another bite before you can think about what this amazing taste is.

The perfect macaron, with a well-layered taste, starts with a very thin but very crispy shell, and continues with a soft, creamy and slightly sticky inner layer. Such a charming taste of crispy on the outside and soft on the inside, I have to say. Macarons are really different.

How long have macarons been circulating? It's hard for anyone to answer this question, but it has been passed down to this day, and the macarons made in different places may have different appearances and rich flavors, but the only thing that remains the same is the seriousness and dedication of the dim sum chef, and each process has to be careful, and we can eat this delicious and incomparably happy taste.

As for the origin of macarons, no one cares about them at this time, no matter what the past is, the most worrying thing at the moment is the inscrutable duel between Wu You and Bai Xia.

The process of boiling the syrup has made Wu You completely see through Bai Xia's intentions, which can be described as a ruthless move.

Italian macarons should start with Italian meringue, which needs to boil white sugar and water together to about 116 degrees and 125 degrees, and then pour it into the freshly beaten egg whites to reduce the temperature.

In this way, Wu You already understood the reason why Bai Xia wanted to freeze the eggs in the first place. Wu You, who had been miserably calculated, obviously still underestimated his opponent, and said with some unhappiness: "Cut...... Didn't this guy plan to play his cards according to common sense in the first place? The chilled eggs turned out to be just a disguise, but in fact there is a hand left here, what a troublesome guy. ”…

In order to beat the eggs to a coarse foaming state, which is an indispensable point in the manufacture of French macarons, it is necessary for the eggs to maintain a certain amount of heat at room temperature before they can be beaten in a granular form. However, Bai Xia never thought about whipping the meringue in the coarse bubble state from the beginning, although it was explained that chilled eggs were more conducive to the separation of egg whites, but it was just a little trick to deceive Wu You.

The real intention is to use the low temperature of the chilled egg to instantly neutralize the high temperature of the syrup, so as to facilitate further processing.

In this way, Ke Yundan breathed a sigh of relief, and finally began to relax a little. Because in Ke Yundan's memory, the young man named Bai Xia in front of him was never a boy who would waste any minute or second of cooking time. Chilling the eggs first and then letting them stand at room temperature, this kind of thing Ke Yundan couldn't imagine that Bai Xia would do, because there are countless ways to completely separate egg whites and yolks, and it doesn't necessarily have to be used.

But at this moment, Ke Yundan was completely clear, and he couldn't help but praise: "Even I can't figure it out, it's really amazing." In the past three years, this kid has really not wasted anything, and if he is lucky enough, he should be able to touch the cooking method soon. ”

Louis glanced at Ke Yundan and said with some disdain: "Just him? It's early. ”

Ke Yundan asked rhetorically: "Why do you say this?" ”

Louis snorted coldly and said, "It is undeniable that he can undoubtedly be ranked first among his peers I have seen, but that's all." Most of his achievements are piled up with impressive techniques and insights, and if you want to talk about his own talent, he is not as high as that girl. ”

Following Louis's line of sight, Ke Yundan saw Sikong Yao, but he also laughed, and said, "Noncommittal, Sikong Yao is indeed one of my trump cards." But a card is far from enough, Bai Xia is also a very capable young man, maybe you don't know him yet, if a person has persistent beliefs, the ability to burst out is also very impressive. ”

Louis is not very optimistic about Bai Xia, perhaps after she has experienced some world-class competitions, she has a higher standard for the evaluation of a pastry chef. Or maybe in her opinion, these young people can't just be children's fights, or even deserve her attention.

But for those who have fought on this stage, it's a battle worth their all. On the way forward of the chef, the most indispensable thing is to constantly challenge the strong, although the talent is not as good as others, although the achievements are not as good as him, although he cannot surpass it in his life, but at this moment, as long as the opponent is in front of him, then go to fight!

The method of macarons is to mix half of the egg whites into a mixture of almonds and sugar, stir them into almond puree and set aside; As for the other half of the egg whites, they are made into Italian meringue, which is then mixed with almond puree to make almond cream, and then squeezed out of the cake base for baking.

French macarons, on the other hand, are made by adding almonds and sugar directly to the French meringue, and squeezing out the cake base for baking.

Although the final product is a combination of almonds, sugar, and meringue, the main point of the macaron is that the synthesis process is distributed. Although it may not seem like a major difference, it is a world of difference for a delicate dessert like macarons.

The most intuitive effect of the distribution of meringue is the appearance of the macaron. Italian macarons will be lighter and more substantial. The French macaron, on the other hand, will be fuller and more cute, but the corresponding hollow heart rate will also be higher. …

The cost of cumbersomeness and complexity comes a more controllable form rate during the baking process.

Moreover, the temperature of the boiled syrup is not easy to control, and the degree of fusion of the syrup and the egg white should be matched when whipping the meringue, which is very difficult to beat, and it is a very difficult process to determine the state of the score.

However, a higher molding rate does not mean that Italian macarons are easier to bake than French macarons, because the light texture of the meringue, it is difficult to form a hard shell during the baking process, so there will be a lot of conditions, such as cracking, such as denting, etc., are headaches, on the other hand, French macarons are much more stable.

But aside from the failure rate, fighting Italian macarons with French macarons is tantamount to hitting a stone with an egg, Wu You's morale has plummeted, and defeat is imminent.

Clenching his fists tightly, Wu You gritted his teeth fiercely, the difficulty of the opponent had exceeded his imagination, if he didn't do anything more, the only thing waiting for him was to be imprisoned again.

Wu You gasped, like a bomb about to burst, and then in an expectant look, Wu You actually took out another stirring dish.

"What's going on, is he going to make macarons from scratch?"

"Did the egg whites fail?"

"It's impossible, that state is obviously just right, it's impossible to fail."

No one knew what Wu You wanted to do, but the mixing dish that was poured with almond flour and sugar and egg white was tantamount to telling people that I really had to start from scratch.

Ke Yundan was a little impatient, although Wu You was an opponent, but after all, he was also a pastry chef, and the most fundamental respect for ingredients was a problem that Ke Yundan hoped everyone would be aware of. Ke Yundan said angrily: "Are you crazy? It's too late to whip the meringue from scratch, and if you don't bake the pastry, you won't have time to make the filling. ”

"Shut up!" After a shout blocked Ke Yundan's words, Wu You once again used an astonishing speed to send the egg whites again, and at the same time roared: "Who doesn't even know the three-style macaron, what qualifications do you have to teach me?" (To be continued......)