马卡龙快干做法, 看最新影片: kzread.info/dash/bejne/eKeGtcGdfqbbZ5c.html Way to let macaron to dry even fast, watch new video: kzread.info/dash/bejne/eKeGtcGdfqbbZ5c.html 提示：做马卡龙, »一定要用秤重量，预先精准测量所有材料， »跟影片步骤一抹一样的做， »不要翻拌过度， »不能再减糖， »放密封容器收冰箱隔夜冷吃，最好3天内吃完口感最好。 Tips: making Macaron, »must use scale to weigh, all ingredients must be accurately measured in advance, »follow exact same way as per video, »don’t overmixed, »don't reduce sugar, »keep in airtight container, store in fridge overnight eat them cold, best eateb within 3days for best texture.

@kurdapya3056

4 жыл бұрын

Hello m'am, Good Morning can i use all-purpose flour instead of almond flour? Thank you so much

@iwen777

4 жыл бұрын

@@kurdapya3056 oh no, not the same texture, pls use almond flour or other nuts flour like hazelnut flour

@user-je6zm8jn3d

4 жыл бұрын

如果没有1.22的机器可以用工具吗

@iwen777

4 жыл бұрын

@@user-je6zm8jn3d 是手manual打吗？可以不过要快，手会酸

@ruoqi4851

4 жыл бұрын

halo 我想问 如果用烤箱晾干马卡龙表层的话 是用多少度 多少分钟？

今天我跟着这个食谱做，不过我把它做迷你的马卡龙，结果成功了！真的太开心了😁！味道不会太甜，刚刚好，很好吃😋，谢谢你！🥰

@iwen777

3 жыл бұрын

哈哈，哇厉害，做了拍照来看噢

今天按照你这个配方和方法做出来的马卡龙很好啊！谢谢你的视频！

@iwen777

3 жыл бұрын

哇，很厉害，做了拍照来看

謝謝妳的食譜 讓我很清楚每一個操作步驟

跟着这个视频做出来了完美马卡龙开心～ 感谢！

@iwen777

3 жыл бұрын

哇，很厉害，做了拍照来看

用你的食谱。。成功了。好看。好吃…给妳一个赞👍

@iwen777

3 жыл бұрын

哇，恭喜成功，做了拍照来我的instagram/fb page messenger. Links on description box

@feizhang3252

2 жыл бұрын

@@iwen777 拍照发送给妳了🥰🥰我用黄色的色素😘😘

颜色太梦幻了漂亮❤

i already try 2* but fail 😂 , cracked on the top and the surfaced collapsed also don't have a feet😓. is that maybe my oven problem? can i use 140 degrees to bake it?

@iwen777

4 жыл бұрын

There are few reasons that caused this ya... 1.macaron batter is not bang on countertop before drying, and also not put to dry long enough before baking, must dry till finger can touch whole macaron surface 。 2.egg whites is not beaten enough till stiff peak stage 3.oven temperature is too low

谢谢你的教学！ 一次就成功了😘

太棒了👏，讲解很细！

@iwen777

4 жыл бұрын

谢谢你，希望你尝试哦

@sailapsin4641

3 жыл бұрын

bbj

谢谢分享，你的解说都很仔细👍

@iwen777

4 жыл бұрын

不客气，希望你尝试哦

我昨天做好形状等到很久都不会干然后烤出来下面没有裙子角出来还有里面的巧克力放在中间一层很硬吃起来很甜放在冰箱明天拿出来吃皮会硬.请问一下iwen baking 可以回复我以上的问题吗.

Hi, I tried to baked macron as per your video, for temperature I adjusted top and bottom 150 celcuis for 18mins but it seems that all get burned . Kindly advice thanks

@leezalew1076

3 жыл бұрын

I also having the same problem

@carolyntan6784

2 жыл бұрын

SAme

so good to have your recipe by sieved the flour without need to use Food processor as I do not have food processor at home. Thank you.

@iwen777

3 жыл бұрын

Great, hope you can try, pls send me photo after making

谢谢你每一次的分享。谢谢你每一次的教学。可不可以教教大家做糖霜饼干。

@iwen777

4 жыл бұрын

不客气哦，希望你尝试。 Icing Sugar cookies吗？需要研究o

@ngulehshung7367

4 жыл бұрын

嗯嗯。@@iwen777

@iwen777

4 жыл бұрын

@@ngulehshung7367 谢谢建议o

Super nice.

@iwen777

3 жыл бұрын

Thanks alot, pls send photo after making

請問如果擠出來，表面粗糙，風乾到烤完，表面都有顆粒狀會是什原因

老师 我的马卡龙成功了! 可是隔天冷藏后， 表面颜色不均 ， 可以看到一点一点的颜色在表面

Love your video

@iwen777

3 жыл бұрын

Thanks alot, pls try it

感谢您的教导。请问如果马卡龙挤的阔度越大那烘烤的时间需要跟着加长吗？还是说烘烤时间是否有什么方程式来计算的呢？谢谢

調好色馬卡龍，烤完後變啡好像烤過龍。但我巳經測過爐温度是對，亦放在最底層烤，為何會變色？須要在烤中途蓋鍚纸？

巧克力馅 如果要换成咖啡口味 喝 抹茶口味 … 咖啡粉或抹茶粉应该要放多少呢？ 也是可以跟你的比例一样吗？ 70g 粉+ 62.5g whipping cream 吗？

Hi...I hv tried your recipes but I got more than 30pcs and top cracked badly. Could it be overmixed?

老師：為什麼我做巧克力餡（照你的食譜）很稀，我再多一倍的巧克力進去，還是稀，是什麼原因？麻煩你盡快回覆我，謝謝🙏

Hola Iven te cuento que la receta es perfecta ,Gracias me quedaron espectaculares .Un abrazo

@iwen777

4 жыл бұрын

ops, i'm sorry i dont understand, can you send in English?

讲解好仔细哦 希望尽快出巧克力口味的 谢谢你☺

@iwen777

4 жыл бұрын

哈哈，谢谢。以后也许，慢慢期待哦

Great video!😍 tqvm

@iwen777

4 жыл бұрын

Thanks.alot, hope. U can try

love this recipe!

@iwen777

3 жыл бұрын

Thanks alot, try it

Iwen 老师请问烤箱不热情的话，可以调高热度吗？

请问做chocolate ganache用的whipping cream是用植物性的吗？

@iwen777

4 жыл бұрын

不是，我一直都用dairy whipping cream uht anchor.觉得这个动物性的较好吃多了。

请问可以用strawberry 粉来代替颜色素吗？

我想问下你说隔夜放在冰箱的马卡龙才拿出来吃，那么需不需要先让马卡龙回温呢？还是可以从冰箱直接拿出来吃？

老师请问影片中原味和巧克力味的马卡龙都可以用快干法吗？

@iwen777

3 жыл бұрын

可以噢。

How long does the chocolate ganache set? Did u have to put it in the fridge for hours?

想問下奶油是 whitepper cream嗎 然後拿去弄熱嗎

请问马卡龙放凉后还很粘烤纸，是因为没有熟吗？

請问whipping cream 38% 奶油可以嗎? 為什麼做出來是稀稀的? 放在冰箱也不凝固 ?

请问蛋白需要放冰箱过夜吗

@iwen777

4 жыл бұрын

不需哦，我的放室温后就用了

請問杏仁粉是不是一般的杏仁粉就可、我見烘焙舖有些杏仁粉指明是馬卡龍專用？那種岩用嗎？

@iwen777

3 жыл бұрын

如果有细的杏仁粉就买细的，越细越好

Wendy,想请问，马卡龙可以放到隔天表面不沾手了了才烤吗？

@user-tf2wy2jx4m

3 жыл бұрын

隔天太久了,(会不成功的

@maggietmy89

3 жыл бұрын

@@user-tf2wy2jx4m 好的。谢谢

美女你好，我想问问，如果把温度调低到140℃ 15分钟，可以吗，我的14岁女儿她第一次想试试做马卡龙，但烤箱是23L，所以不太确定烤马卡龙的温度和时间😊

老师您好，我用您的食谱成功了只是我觉得稍微有点甜了，请问可以稍微再减糖吗？谢谢您😊

@iwen777

3 жыл бұрын

哇，厉害噢。做了拍照来看。不能减糖了噢

Thank you to doin a anthing to bake delicious bake bread, moon cake, and more

@iwen777

3 жыл бұрын

Welcome, pls try the recipe and send me photo

Hi, may we know why the macaron inside has a chewy texture?

请问马卡龙可以保留多久？是不是像年饼这样耐放呢？

请问塔塔粉用柠檬汁代替要放多少呢？

@iwen777

3 жыл бұрын

同样份量

想問一問🙏🏻130度烤了17分鐘 但馬卡龍烤出來有很多裂紋 而且底部完全黏在牛油紙上😭 到底為什麼😵‍💫🙏🏻🙏🏻

老师 我是做了你的马可龙，为什么表皮会开裂？

Hihi.. I have tried and my macaroons are chewy, but the surface is not crispy at all.. actually what might have caused this?

@iwen777

3 жыл бұрын

Alot of reasons. Macaron underbaked/ Top not dry enough/ macaron batter is too sniff and dense, not folded enough. Egg white meringue must beat till the right consistency, underwhipped/overwhipped also will cause them to deflate and result in dense batter.

请问烤箱放最底层，烤箱是开上下火+风扇吗？

如果烤盘太小还有多余的马卡龙霜挤不完，请问可以先放在冰箱等下一轮再挤吗？

老师，请问为什么烤好了，马卡龙不脱模呢？我用的是铁烤盘有马卡龙洞的。谢谢。

请问巧克力酱里面可以放一点薄荷香精吗？

Hi. Jus wondering if u leave the macarons outside for a long t8me will the choc ganache melt?

@iwen777

3 жыл бұрын

Mine still ok, best to leave it at aircond room though

你好，请问如果要做巧克力口味的马卡龙该怎么做呢？谢谢你。

@iwen777

4 жыл бұрын

我以后会再上传巧克力马卡龙哦，敬请期待。。不过没那么快哦。哈哈

好美呀！我向你学习！

@iwen777

4 жыл бұрын

谢谢你，做了拍照来看哦

@emilyhou5488

4 жыл бұрын

@@iwen777 马卡龙真的很难做! 我做过几次了，但是没有你做的好 T.T

@iwen777

4 жыл бұрын

@@emilyhou5488 是的，我尝试很多食谱。觉得这个食谱成功率较高

谢谢你的食谱，请问以后会教奶油蛋糕技巧吗？就是怎样抹面，裱花等。那些小技巧。谢谢你

@iwen777

4 жыл бұрын

我有做很多不同的蛋糕哦。这是蛋糕playlist，请查看:kzread.info/head/PL-z50Pxpx9Q2bVTdAMyJhfEkoiJ7ZMaLU

@MissYinKS

4 жыл бұрын

@@iwen777 谢谢你！蛋糕做的很美❤️❤️

@iwen777

4 жыл бұрын

@@MissYinKS 不客气，谢谢你赞赏和观赏，希望你尝试哦

想请问蛋挞皮可以烤了放Tupperware吗？需要烤多少度？

My macarons turned out good except it was a little wet in the middle shell. I baked at 305 F for 18 mins. Is there a reason why? Thanks

@iwen777

3 жыл бұрын

Maybe u need to bake abit longer. Also preheat oven must be done at least 15-20minutes until oven up to the right temp only bake. Best to put an oven thermometer specially made to measure inner oven temperature

我想请问 为什么表面会开裂 是太过湿?

谢谢你的教的很清晰，想请问一下如果做来卖大概要卖多少钱一粒呢谢谢

@weichingliou3483

2 жыл бұрын

我外面买3颗18

70g dark chocolate 可否用70%以上的甜度朱古力粒嗎？

@iwen777

3 жыл бұрын

可以的，不过会有点苦噢。

谢谢你的食谱，想不到第一次做竟然成功了。只是想问一下，还可以再减糖吗？

@chingchinglim1844

2 жыл бұрын

我也想知道

@kenhui536

Жыл бұрын

不可以了！

你好，如果要做多少要怎样调呢

Can I use cake flour instead of almond flour?

@iwen777

3 жыл бұрын

No

想问下做马卡龙能否用模具，烤蛋挞的那种，因为挤不出圆形

老师好，请问色素我可以用粉的吗？

第二次弄馬卡龍了，第一次150度 15分鐘有一些裂了大部分有裙邊而且黏底，今天第二次140度10分鐘再120 10分鐘有三個裂了但也只有這三個是不黏底😢其他全部黏底中空，我想知道失敗的原因

@user-bo9su8lk7w

4 жыл бұрын

而且還沒有裙邊

@iwen777

3 жыл бұрын

很多原因导致 请看这个影片来找出你的原因 kzread.info/dash/bejne/qH-dscmoZL2olcY.html

for the oven bake, is it both top n bottom heat?

Delicious

@iwen777

4 жыл бұрын

Ohh thanks alot, hope you can try

macaron so yummy

如果要其它口味的filling 可以用抹茶粉吗？

@iwen777

4 жыл бұрын

Fillings你可以调整噢。

Hi which oven program u use? top and bottom heat only or fan mode only ? Tks

@iwen777

2 жыл бұрын

Top Bottom heat, no fan force, bottom rack

@cecilia2737

2 жыл бұрын

@@iwen777 tks for your quick response. Just finish baking and the marcaron has no feet :( and cracked look like suji biscuit . Notice it was very dense during macaronage. *sigh*

Hi Wendy, if i don't use cream of tartar, can? I hv no tartar

@iwen777

4 жыл бұрын

yes, u can substitute it with white vinegar/lemon juice, it helps to stabilize your egg white meringue

Hiii, instead of using oven, can I use air fryer to bake it? 🙂

@iwen777

3 жыл бұрын

I never tried it, but abit risky too, coz heard airfryer, heat force quite high, difficult abit for this delicate macaron

请问需开风扇吗？

如果不要放色素可以放巧克力粉吗？

老師請問如何保存可放幾天

Hi, 请问3/8塔塔粉是几gram呢？

Hi Iwen, is this french or italian or swiss method? Thanks

@iwen777

3 жыл бұрын

This is,french macaron method

请问一下我可不可以做成那种迷你的马卡龙？

@weixuen3467

2 жыл бұрын

还有那个塔塔粉是多少克啊？

请问我忘记放盐是不是会影响表面风吹都不会干的？😂

@iwen777

3 жыл бұрын

应该还好噢

老师，请问烤了接近20分钟，应该是15分钟，底部有点焦了，裙边也出来了，可是为什么里面空心和比较软

@iwen777

3 жыл бұрын

请看这个影片来找出原因 kzread.info/dash/bejne/qH-dscmoZL2olcY.html

我的表面没有裂开，很漂亮，也有裙边，可是底部一直湿湿的，好像不熟，无法取出，一直重复烤五分钟很多次了，也试过放凉了再取还是不行，是为什么呢？谢谢老师。

那可以不用放色素吗？没说是开上下火吗？

请问塔塔粉是泡打粉么？

@jason0501

3 жыл бұрын

不是，塔塔粉与泡打粉是不一样的

dessert topping 可以换做成wipping cream 吗？

@nicole_______086

3 жыл бұрын

可以的☺

请问蛋白需要冷的吗（因为我还有冷冻的蛋白）

请问马卡龙要怎样收藏，可以耐几天

请问如果没有almond flour，可以用什么代替？

@iwen777

3 жыл бұрын

Hazelnut flour

Iwen, 为什么我的马卡龙的表面都会有点皱呢？

@genshinmeme-nu2kr

3 жыл бұрын

你要震铁盘马卡龙原浆才会流下去。

Thank u

老師，請教如果放隔夜是不是先不組裝，等要吃再組裝內餡?

@iwen777

3 жыл бұрын

我本身最喜欢吃放内陷后隔夜放冰箱，隔天冷吃的口感，内部会软化融合跟巧克力味道很好

老师为什么他的表皮很难干放了很久

@leezalew1076

3 жыл бұрын

我也是遇到这样的问题

普通糖分都可以吗？

@iwen777

4 жыл бұрын

一定要用糖粉icing sugar 哦。 白细纱糖是给蛋白部分而已

@kidstufflok1526

4 жыл бұрын

icing sugar 有参corn flour的。 可以？

@iwen777

4 жыл бұрын

@@kidstufflok1526 哦，我的糖粉原本也有corn flour了。

Hi thanks for this fantastic video!!! May I check is almond flour same as ground almond? Also can I double up the qty of the receipe to make 28 shells?? Thanks!

@iwen777

4 жыл бұрын

Yaya ground almond, best to have fine ground almond. Yes, measure all ingredients by scale x2

@rong3629

4 жыл бұрын

iwen baking Thank u so much 😊

@iwen777

4 жыл бұрын

@@rong3629 welcome, enjoy baking, after baked send me photo

请问奶油可以用topping cream吗？

@iwen777

4 жыл бұрын

请用动物性淡奶油，好吃很多

Bravo

@iwen777

4 жыл бұрын

Thanks, hope you can try

請問巧克力醬裡面的奶油是一班的無鹽奶油還是鮮奶油呢?謝謝

@隨手記錄生活

2 жыл бұрын

應該是淡奶油~

请问老师3/8是几gram