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Wednesday, 9 May 2018

Taiwanese Macaron 台湾牛粒


Yield: 8 x 6cm round macarons

I was craving for BreadTalk's Kawa Ichigo, which is a small cake with two macaron-like sponge cakes sandwiching a layer of mascarpone cheese and strawberry jam centre. To replicate, I borrowed the recipe from a Taiwanese macaron and substituted the expensive mascarpone cheese by cheaper whipped cream. Not a bad try. My family all love it 😍

Ingredients

1 egg white
Pinch of salt
25g fine sugar
1 egg yolk

5g milk
2g condensed milk

30g top/cake flour

About 2 tbsp icing sugar for dusting

Filling
40g whipped cream
2 tbsp strawberry jam

Directions

1. Mix 5g of milk and 2g of condensed milk in a small dish. Set aside.

2. In a dry, clean and oil-free small mixing bowl, whisk egg white to frothy. Add in a pinch of salt and gradually add in the 25g of fine sugar in course of whisking.


Whisk till reaches firm peak stage.

3. Whisk in the egg yolk.

Continue to whisk till reaching ribbon stage.

4. Sieve and fold in 1/2 of the flour.

Mix in the milk mixture from Step 1, followed by the remaining flour.

Use a spatula to give a thorough mix.

5. Pour the batter into a piping bag fitted with a 1-cm round nozzle.


6. Pipe the batter onto a silicone baking sheet, leaving about 2cm gaps in between.

7.  Dust a good amount of icing sugar over the piped batter.


8. Bake at lower rack of the oven, set at 170°C for about 15 to 20 minutes, or till the edge starts to brown.

Let the macaron shells cool down before removing them from the baking sheet.




9. Match the macaron shells to its comparable size shell to pair up.

10. Drop a small amount of strawberry jam onto the centre of a macaron shell.

Pipe a ring of whipped cream round the strawberry jam.

Place the other matched macaron shell over.

11. Store in the refrigerator and serve it cold 😋💖




Whipped Cream

1. Keep a tall mixing cup and a balloon whisk in the freezer for about 20 to 30 minutes before use.

2. Pour 40g whipping cream into the cold mixing cup and let the cup stands on an ice pad.

3. Whisk the cream till reaching almost soft peak stage, using the "Turbo" speed of an handheld blender. The process took about 2 to 3 minutes.

Add in 4g icing sugar.

Continue to whsk at "Turbo" speed till the cream starts to thicken. Reduce the speed to "4 to 5" on the speed dial, and continue to whip till reaching firm peak stage.

Do not over-whip the cream! Or, it will turn into butter and whey.


4. Transfer the whipped cream to a piping bag fitted with a 1M nozzle and keep in the refrigerator till needed.



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