即使你恰当地称量了材料,你还必须正确地把它们卷起来。不充分混合他们会变硬。过度混合它们又会太软。你必须把这些壳都卷成统一的尺寸,把它们放在一边,让它们变得柔软,从放进烤箱的开始一定要一直看着它们。如果步骤中的任何一处出了差错,整个一批就全部白费了。一个小曲奇味道很好但是烤焦了、少了一个角或者破了是不会有什么影响的。但是马卡龙的外形、样式和口味一样,都很重要;
The fillings don't have to be that difficult. I've used buttercream, ganache and candied fruit, among others. It's the shells that pose the difficulty, and unless you want a plain shell, you'll need to invest in good-quality vanilla, edible flowers, cocoa, flavor compounds, spices and dye. Most of that ain't cheap, and neither is almond flour, unless you buy it in bulk.
內馅没有那么难做。我用了奶油乳酪、巧克力酱和果脯等等。其实是壳使得制作难度提升,而且如果你不想让壳平平的,你就需要买很好的香草酱、可食用的花瓣、可可粉、混合调味剂、香辛料和染料。它们大都价格不菲,扁桃仁面粉也是,即使你批发,还是很贵。
In summation, the comparatively high cost of macarons is a function of their difficulty to make; the time it takes to make them; and the cost of their ingredients, many of which are highly specialized. Most people are also unwilling or unable to make them at home (they are not cupcakes and there is no boxed mix for them), so they're willing to pay more to get them from a bakery.
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