The Big Hit @ Hong Kong Fringe Club
Nat Wong leading The Big Hit at The Hong King Fringe Club 6th July 2012.
This is the cream of Hong Kong's jazz scene.
Macaron Tower Bakery made especially for Sony Chan ⭐️Hong Kong Fringe Club Show????| English & Chinese
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Rose Macaron (For 50 macarons)
For shells (French meringue)
180g icing sugar
150g of egg white
70g of sugar
a pinch of cream of tartar or a drop of lemon juice
red food colouring
dried rose
For filling (Rose butter cream)
35g of egg yolk
35g of sugar
45g of milk
25g of egg white
a pinch of cream of tartar or a drop of lemon juice
25g of sugar
5g of water
185g of soften butter
63g of rose water
Steps For Shells:
1. Sift Almond Powder and mix with icing sugar
2. Beat egg white from transparent to foamy white, add sugar and tartar powder, until hard peak stage.
3. Add red colouring
4. Put powder mixture of icing sugar and almond powder into the beaten egg white in 2-3 times, mix gently, it should drop intermittently when it lifts up a spatula. Mixing not enough, the surface of macaron will not be smooth. Mixing too much, macaron shells will be empty.
5. Use circle piping tips to pipe the macaron into the circle on the parchment paper, bake only one tray a time in the oven
6. Hit the tray on the table gently a few times to get rid of air bubbles, preheat oven 140C
7. Let Macaron air dry for 30 minutes before baking, until the surface of macarons are not sticky.
8. Bake 140C for 15 minutes, after baking, let them cold on the rack with the patchement paper
9. Remove macarons from parchment paper, store in the refrigerator.
Steps For Fillings:
1. Beat egg yolk with sugar until it becomes slightly white
2. Pour milk into a casserole to boil it
3. Pour hour of the boiled milk into the mixture, stir it, pour back to the casserole, boil it with medium heat until it reaches 82C, use heat-proof spatula to stir it, sift the mixture, covered by plastic film and store in refrigerator.
4. Beat egg white by mixer, from transparent to foamy white, add sugar and tartar powder, until hard peak stage.
5. At the same time add sugar and white into a casserole, boil it to 118C by medium heat, off heat and cool it until 112C, pour in beaten egg white and beat in continuously until it’s cold.
6. Mix it with soften butter by 3 times
7. Add egg mixture and rose syrup until it cooperates well.
法式玫瑰馬卡龍(50個)
外殼材料：法式馬卡龍
超幼杏仁粉180g
糖粉300g
蛋白150g
砂糖70g
他他粉一小撮 或檸檬汁一滴
紅色食用色素適量
乾玫瑰花
夾心餡材料：玫瑰奶油霜
蛋黃35g
砂糖35g
牛奶45g
蛋白25g
他他粉一小撮 或檸檬汁一滴
砂糖25g
水5g
牛油185g (室溫軟化)
玫瑰香油63g
外殼做法:
1.將杏仁粉過篩後，混合糖粉待用
2.蛋白打發由透明變白色起泡後，加入砂糖和他他粉，打發至乾性發泡，蛋白尖端成直立型
3.加入色素拌勻
4.杏仁粉糖粉的混合粉分2-3次加入蛋白中，輕輕攪拌，直至挑起刮刀時，麵糊斷斷續續滴落。如果拌麵糊時間太短，麵 糊太濃表面會凸起。如果拌麵和時間太長，麵糊太稀會出現空心
5. 用圓形唧花咀，把麵糊擠在圓圈內，要每盤分開焗
6. 拿起烤盤摔兩下，震走氣泡， 預熱焗爐140C
7.把擠好的馬卡龍放在室温風乾半小時，直到表面摸起來不粘手
8.烤140C，15分鐘，烤好後將馬卡龍連烘焙紙遷到架子上放涼
9. 將馬卡龍和烘焙紙分離，放入雪櫃冷藏
夾餡做法：
1. 將蛋黃混入砂糖打發到微白
2.牛奶倒入鍋中至佛騰
3.倒一半牛奶入蛋黃糖混合糊中，攪拌後，倒回鍋中，中小火加熱至82C，要不斷用耐高溫刮刀攪拌，將蛋漿過篩，用保鮮紙封好放入雪櫃
4. 將蛋白倒入廚師機的打蛋盤中，蛋白打發由透明變白起泡後，加入砂糖和他他發，打發至乾性發泡
5.同時將砂糖和水倒入鍋中，中火加熱至118C，然後熄火放涼至112C，加入於乾性法泡中，繼續打發，直到蛋白霜降至室溫
6. 把軟化牛油分成三次加入打發
7. 加入蛋漿和玫瑰香油打發，乳化融合後即可使用
組合馬卡龍:
1. 將冷藏後的馬卡龍學配對，擠上夾心奶油霜，拼合一起
2.放入密封盒內，儲存於雪櫃
建立馬卡龍塔:
待夾心餡變硬後，以融化白朱古力，黏馬卡龍在馬卡龍塔假體上，放上裝飾品即可
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