原味马卡龙original macaron recipe: th-cam.com/video/-gEoSntat-U/w-d-xo.html 就算在潮湿地带，马卡龙真的好快干，很有效，省好多时间。 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， »也不能再加可可粉, »放密封容器收冰箱隔夜冷吃，最好3天内吃完口感最好。 Even in humid area, macaron really dry very fast, it really works, save so much time. 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, »can’t add more cocoa powder, »keep in airtight container, store in fridge overnight eat them cold, best eateb within 3days for best texture.
I baked it today. Results is very good but mine was over baked. My macarons became crunchy. I use 150•c for 15mins on 2nd bottom rack. I think my oven too hot. Shall shorten the baking time next time. Thank you Wendy for the wonderful recipe. Btw, can I substitute cocoa powder with green tea powder?
oh with this chocolate macaron u used 150C only? your oven got fan force is it? normally fan force oven heat too hot... n your settings need to be top bottom heat ya? yes u can try with green tea powder. please send me photo after baked, love to see them., send to my instagram/fb page messenger. links in description box
Hello idol Wendy I love macaron, thanks for the clear recipe and also your soft wonderful voice, super effort for teaching, more power to your great channel 👍💗🇵🇭
looks! really good! thank you for the recipe! May i check when i place the baking tray to dry on the preheated oven for 10mins, the oven still remains on during the 10mins? Or once its preheated i have to off the oven? thank you! :)
thanks alot. nono, the oven remain on at 170C when baking tray is placed to dry on oven door. haha.. please rmb to follow exact steps ya, see my pin comment for important tips too, measured accurately, egg white meringue and macaronage batter consistency is really important, overmix/undermix also wont work.. excited to your photo, please send them after done
@@iwen777 haha okays! thank you for your prompt reply. I have failed many times, hopefully this time work! But first of all, i need to buy the ingredients again haha! :)
Thanks for the detailed wonderful video guide. May I ask if the oven need to be switched on with fan during baking? What is the difference between fan is on or off ?
welcome, hope you can try. i have written in video n description box, please do not on fan force. although fan force bake evenly, but make things dark fast with inner uncooked.
yes, round it up. Please make sure u measure them well, follow each n every step without skipping, see my pin comment for tips, be sure to have same consistency for egg white meringue n macaronage batter, undermix or overmix also wont work
![[LIVE] : ONE ลุมพินี 85 | คู่เอก "ยอดเหล็กเพชร vs ผึ้งหลวง"](http://i.ytimg.com/vi/Qq_19bnnxEo/mqdefault.jpg)
原味马卡龙original macaron recipe:
th-cam.com/video/-gEoSntat-U/w-d-xo.html
就算在潮湿地带，马卡龙真的好快干，很有效，省好多时间。
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，
»也不能再加可可粉,
»放密封容器收冰箱隔夜冷吃，最好3天内吃完口感最好。
Even in humid area, macaron really dry very fast, it really works, save so much time.
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,
»can’t add more cocoa powder,
»keep in airtight container, store in fridge overnight eat them cold, best eateb within 3days for best texture.
我现在在日本
Wendy, your fast dry method works!! Thanks for the detailed instruction as I finally made one successful batch today after I failed 10 times!
Oh wow congrats, soso happy for your success, please send photo after making, to my instagram/fb page messenger, links in description box
非常谢谢你的方法。 一直很想尝试马卡龙但都没有勇气 看了你的教学视频 我已经成功了两次！
请问你， icing sugar 存有corn starch 可以用在马卡龙吗
請問擠出來，表面有顆粒狀，烤出來，底部黏黏，吃起來超軟，會是什麼原因
我的烤箱沒有風扇，請問可以用您說的方法嗎？如果用有風扇的電暖爐有一樣的效果嗎？
So happy to see how you dry on the door! I tried oven drying too and need to try your method.
Wow great, hope you can try and send me photo after making
老 师你好！我的烤箱只有下火没有上火，可以烤马卡龙吗？需要多少度来烤和烤多长时间？谢谢🙏！
要看自家烤箱来拿捏哦。
I baked it today. Results is very good but mine was over baked. My macarons became crunchy. I use 150•c for 15mins on 2nd bottom rack. I think my oven too hot. Shall shorten the baking time next time. Thank you Wendy for the wonderful recipe. Btw, can I substitute cocoa powder with green tea powder?
oh with this chocolate macaron u used 150C only? your oven got fan force is it? normally fan force oven heat too hot... n your settings need to be top bottom heat ya? yes u can try with green tea powder. please send me photo after baked, love to see them., send to my instagram/fb page messenger. links in description box
Hello idol Wendy I love macaron, thanks for the clear recipe and also your soft wonderful voice, super effort for teaching, more power to your great channel 👍💗🇵🇭
Oh wow.haha, not idol la...haha..
Really happy u like my channel, my cookies🍪❤, my motivation.
Let's grow this channel together. Hope you can try
looks! really good! thank you for the recipe! May i check when i place the baking tray to dry on the preheated oven for 10mins, the oven still remains on during the 10mins? Or once its preheated i have to off the oven? thank you! :)
thanks alot. nono, the oven remain on at 170C when baking tray is placed to dry on oven door. haha.. please rmb to follow exact steps ya, see my pin comment for important tips too, measured accurately, egg white meringue and macaronage batter consistency is really important, overmix/undermix also wont work.. excited to your photo, please send them after done
@@iwen777 haha okays! thank you for your prompt reply. I have failed many times, hopefully this time work! But first of all, i need to buy the ingredients again haha! :)
@@nananana6981 Okok, pls send photo after making
Hi Wendy, you are such a great chef. May I know what is the type and size of the Nozzle for the Macaron?
Hi iwen lov macaron. I had try do this recipy. Btw may i knw wats the reason my macaron r cracking while baking?
第一次进来看，好喜欢您做的食谱，让我自己提升了很多。。谢谢
谢谢你哦。喜欢我的影片可以订阅我的频道， 开小铃铛哦。可以收到我的最新影片。希望你尝试做哦
好的我会，已经订阅了，期待你的新食谱。
Thank you for the wonderful explanation. Can we make it without coco powder also !? I meant regular macaroons !?
Do not ever simply change macaron recipe, I have placed the original macaron recipe links in description box, please check it out
老師，我的馬卡龍一直都空心，請問如何解決這個問題
好开心啊Iwen… 我做了无数次失败的马卡龙，你的讲解和你的方式让我成功了！谢谢你啊🥰🥰
pls: 有几个表面裂是不是不够干？
恭喜你成功了，拍照来看噢。我的instagram/fb page messenger, links in description box.
表面裂有几个原因。
你振烤盘不够均匀，有些还是有很多气泡在里面噢。
不够干，饼皮不够硬也会裂。
烤箱温度不均匀也会导致有些部分裂
做得很成功，做了三次就成功了。而且还很好吃呢
Iwen真的太聪明了
哈哈，也是research找到的好方法，所以尝试了，很有效
Thanks for the detailed wonderful video guide. May I ask if the oven need to be switched on with fan during baking? What is the difference between fan is on or off ?
welcome, hope you can try. i have written in video n description box, please do not on fan force. although fan force bake evenly, but make things dark fast with inner uncooked.
@@iwen777
Thanks for the advice
@@jessksl5849 welcome, please send photo after making
What if my oven only come with 上下火和風扇功能，沒有只有上下火功能，該怎麼處理？
@@katlee6314 如果不能关风，请尝试降低温度10c,烤时注意看
请问如果我做了放凉，想邮寄给朋友，这想法可以行的通吗😳😳（马卡龙会不会坏掉，还是里面的奶油会不会融化呢）
谢谢老师 我的也成功了！还没吃 不过相信一定很好吃💜
哇，厉害，做了拍照来看
Thanks, the macaroons are nice using your way and recipe.
Wow ALWAYS wonderful amazing recipe Awosome share looks Tastiest my dear friend🌹🌹
thanks a lot for your support, please try
谢谢你哦，我明天马上来试试，你没说
这个如何保存，可以保存多久呢
你就放密封容器收冰箱呀。最好3天内吃完口感最好。
iwen baking 好的，感恩😘应该冷冻不行是吗？因为我想做多点，用来蛋糕装饰
@@pandapresentes2066 不要冷冻，收普通冰箱而已。
如果要留很久， 建议马卡龙壳做了，中间不要放浆料，直接收密封容器，放室温干的地方。像收饼干这样。要吃前一天再放浆料，隔夜普通冰箱冷藏
你的快干做法超棒的👍🏻 非常成功👍🏻谢谢你的分享！❤️
恭喜你成功了。谢谢你，我也超喜欢，你做了拍照来看哦。我超喜欢看 你们的杰作，发来我的instagram/fb page messenger. links in description box
hi,Wendy.今天做了，跟足rezepi.都不错除了，表面裂开。我在搅拌的时候，搅了很久。一直很浓，很难变流动性。
请问材料可以减半？因为我的太空炉应该不能放这样多，但又想尝试看看太空炉能烘烤马卡龙
Thk’s you so much , I love it 👍❤️
Welcome, hope you can try and send me photo after making
過篩的時候 如果用力去 按壓杏仁粉 是否會出油 影響作品？
是的，不要太用力哦。出油成品不美哦
如果我的oven 很热情 我可以用什么温度呢 谢谢
要看你的烤箱有多热情。通常热情烤箱是有旋风的，那尝试关旋风，不能关旋风就要降低大约10C来烤。可以最好建议你买专放烤箱的温度计测试最准确
Hi 老师， 请问为什么我的马卡龙 放在玻璃门上10分钟了（170度），它还是黏手，还没干透，是什么原因啊？😞
蛋白是冷的，还是回温才做macaroon 呢？谢谢你
你好，我放在烤箱门烤干的时候，10分钟后拿走，因为烤箱要预热15分钟才可以正式烤对吗？所以拿开烤盘等15分钟时，我的马卡龙中间会往下塔，请问是正常的吗？
老师，我的马卡龙终于成功啦！哈哈哈😂谢谢你。
老师，我又再次失败了，全部开裂，是什么原因造成？原以为成功了就再试一次结果......我已经放弃了马卡龙
Great recipe! Do u have any matcha/green tea macaron recipe?
Not yet..but u can try
前幾天跟著你的食譜做，都有跟著步驟走 可是考出來的表面都裂開，裙腳也只有一咪咪～
不知道哪裡出錯了 😩😩
老师，我用了您的食谱做巧克力马卡龙成功了，好好吃啊！只是外表有点不美，大小粒不balance..哈哈。。谢谢老师的分享食谱。🥰
我想知道雞蛋要放幾顆？
请问可可粉可以换成其他蔬果粉吗？比如草莓粉，南瓜粉。不是很喜欢加色素。谢谢先。
你可以尝试，份量不能太多噢和温度你要试看调整噢。
请问为什么重新预热烤箱在等待的过程中，马卡龙表皮又粘手了呢？
老师 跟了你给的食谱成功了❤️只是想问看那个马卡龙底部会稍微有点黑 烤箱温度需调节吗？
哇，恭喜噢，拍照来看。
你的烤箱没旋风对吗？不可以开，不然快黑噢
请问meringue powder能替代塔塔粉吗
謝謝妳的分享.請問烤箱沒有上下火，我的烤箱只有上火要用多少度來烤呢?等待你的答覆。🙏
只有上火吗？你要自行调整了。试看同样温度，可能要放中层试烤。
@@iwen777 好的謝謝你🙏👍
你好.想請問一下馬卡龍裡面的餡是那一種奶油呢？
大成功，你的配方非常棒一次就成功，希望来个进阶版，画个巧克力图案，或糖霜
请问我这里的杏仁粉超级吸水 面糊极干 我可以加蛋白的量吗 还是加水 或 柠檬汁 可以减糖吗
请问马卡龙最低烤，底部会烧焦，黑黑糊掉吗?谢谢因为底层靠近火，谢谢，求回复，急😂😊
請問老師能给內餡食譜嗎？同時請問你的唧花咀是那種？唧出來好漂亮，急求回復🙏
Wilton 4D piping tip.
Chocolate ganache食谱在说明栏description box了，请查看
謝謝老師的回復🙏💕
@@marychan2214 不客气，加油做
请问一下风干皮的时候170度是用上下火170度？还是用风扇170度？
可以教蛋糕上画画吗？画母亲节的图画。谢谢。你的教学很棒
我有示范过蛋糕上做花，你可以看我的蛋糕playlist来找你喜欢的方式。
th-cam.com/play/PL-z50Pxpx9Q2bVTdAMyJhfEkoiJ7ZMaLU.html
直接冰霜冷藏可以用？
请问杏仁粉可以用其他粉代替吗？或者部分代替
老師不用老蛋白？
For some of the ingredients there is .5g or ml. But my digital weighing machine only weighs to whole. Can I round it up or down instead?
yes, round it up. Please make sure u measure them well, follow each n every step without skipping, see my pin comment for tips, be sure to have same consistency for egg white meringue n macaronage batter, undermix or overmix also wont work
请问不做可可口味，做其他颜色粉也是用可可粉份量吗？
蛋白一定要用室温吗？冰箱的拿出来可以吗？
蛋白一定要用室温。可以发更多。
你要颜色，可以做原味的马卡龙th-cam.com/video/-gEoSntat-U/w-d-xo.html
¡wen请问你有做过抹茶囗味的马卡龙吗
老师您好 请问如果表面会开裂 能不能把烤箱上管温度调低 下管温度依旧呢？如果烤箱不是像您这种的 也可以放170°c吗？谢谢～😁
看你烤箱了。开裂原因有几个噢，不只是烤箱温度高，参考这个影片找出原因。
th-cam.com/video/vKiOgo4ZBec/w-d-xo.html
@@iwen777 好的 谢谢老师😁
你好，如果量不到52.5的杏仁粉怎么办？52或53可以吗
就加52肥
我絕對要試試看
What happened if my weighing scale doesn’t show the 0.5 ... shd I take whole figure or round up ?
你好！我的烤箱上下火都是有旋转风的，惟独只有下火没有放旋转风。那怎么办呢？能烤吗？还有杏仁粉要52.5克秤没办法秤出0.5克，可是你说一定要很准确的分量，那该怎样好？
那放53克。你的烤箱不能关旋风的话，尝试降低温度10C来烤
@@iwen777 好的，我试看。谢谢😊
@@sandytan3289 好的，加油噢。
请你要好好看每个步骤，不要省略任何步骤，看我的pin comment的一些重要提示，要精准。
蛋白霜和面糊的浓稠度超级重要，要一抹一样，不能打发不够/过度，都不行
@@iwen777 好的，我会多加注意。
好的，加油。做了拍照来看
有食譜嗎？
请问糖粉可以用糖吗？杏仁粉可以不加吗？蛋白要几颗!谢谢
我已经在pin comment写清楚了，一定要跟食谱一抹一样噢。
不能改任何一样东西。鸡蛋一定要用秤重量。一定要精准
@@iwen777 好的
做了拍照来看
@@iwen777 好呀！
老师乃个快干法的烤箱温度是多少呢？（有没有预热）
请仔细看我的影片，里面有讲解详细了，开字幕看
老师请问我的马卡龙烘培时候为什么会开裂呢？
巧克力🍫饼干
哈哈，巧克力马卡龙饼干。喜欢吗？尝试
Thank you for video.
It's beautiful. 😁😁😁
如果面糊太湿 烘干的时间可以拉长吗？
老师餅干粉搅拌过度有没有补救的办法？
Wow it is yummy
为什么我的面糊很干呢🤔🤔能不能蛋白加多点呢？失败了第一次做😭
泡水的杏仁粉可以做吗？
不能噢，泡的不一样的。一定要纯杏仁粉almond flour
请问没有杏仁粉可以用别的分代替吗？
可以尝试其他花生粉类，好像hazelnut powder这种
不过用杏仁粉就是最靠近马卡龙的味道
@@iwen777 好的，我会试试看，谢谢❤
@@YvonneZhuo 好的，做了拍照来看
特喜欢你的频道
可以用气炸锅烤吗
你可以试看做咖啡马卡龙吗
Follow the exact recipe but my macaron is winked at the top what is the reason
老师好，不放盐可以吗？谢谢
请问没有塔塔粉 白醋要放多少呢？
我想拍照给你看
柠檬@醋带替哒哒粉是要放多少？
喜欢😍
谢谢你，希望你尝试哦
嗯~等我去买杏仁粉了，再试试☺️
Wendy,可以教我们韩国网红蛋糕抱抱卷吗？
可可粉可以不是无糖的吗？
请问52.5g应该要怎么称呀？
你有千层糕的吗？可以教我做吗？
有噢，上传很久了噢，以后可以找我的crepe cake playlist: th-cam.com/play/PL-z50Pxpx9Q2gDhppwm8SowM6tuCb2wD5.html
哇！我是问印尼千层蛋糕。
@@voongpeiling7509 我也想学，不懂哪里有教程
糖粉和糖是一样的吗？😅
不一样，糖粉是粉粉的。要去买噢
请问为什么我打不到蛋白变cream?
什么意思打不到蛋白变cream? 蛋白要室温，需要时间打发，有手打发较久
我很喜欢你分享。
谢谢你，希望你尝试做。
喜欢我的影片可以订阅我的频道和开小铃铛噢
如果不要放塔塔粉或者檸檬汁可以嗎？
那放白醋/盐来帮助蛋白霜稳固
妳好！請問蛋白要室溫嗎？
是的，室温
3-4滴 红食物色素--> 哪個步驟加入呢?
他之前的影片有一个是加色素的
:( would love to try but my oven door cant open and tahan the weight of the tray like urs ☹️
Oh I see...need to have something warm n dry underneath only can. If not u need to wait till it dry using fan or aircond, longer
请问快干之前烤箱170℃要预热多久？？？
每次预热至少15分钟以上知道温度到达为止
可以請問你的內餡花嘴是什麼牌子 幾號嗎？
Wilton 4B piping tip
@@iwen777 感謝妳🥰
@@MrMilk22500 不客气
Can you provide me honeycomb cake recipe? 🤔
I havent done that before
So can you try and let us know. Im your loyal fan, i like follow your recipes.
请问你的hand blender 是什么牌子？
Hand mixer 是kenwood噢
但怎样send 呢？
聲音好好聽
Hi 美女，请问一下你用什么牌烘炉？
Electrolux
iwen baking 好用？ 多少钱？有好介绍吗？😃
@@SamSam-hm5im 我的model很久了
iwen baking thanks
@@SamSam-hm5im welcome, pls try it