Hojicha Macaron Recipe (No-Dry)【PandaWantan】

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◆ Ingredients
● Macaron Ingredients
33g egg white
38g almond powder
2g hojicha tea leaf
40g powder sugar
30g granulated sugar
lemon juice a little
● Hojicha ganache cream Ingredients
＜8~12macarons(3cm in diameter)＞
50g white chocolate
30ml whipped cream
1 hojicha tea bag
◆ Recipe
● Preparation
1. Make a round-tipped pastry bag for macaron dough.
2. Make a star-tipped pastry bag for cream.
3. Line a baking sheet with baking paper.
4. Prepare a paper about the same size as the baking paper.
5. Draw a circle using cap of plastic bottle. (3cm in diameter)
● How to make macaron shells.
1. Freeze 33g egg white while sifting powder.
2. Sift 38g almond powder, 2g hojicha tea leaf and 40g powder sugar twice.
3. Prepare hot water. (140℉）
4. Freeze 33g egg white.
5. Cut 33g egg white with whipper.
6. Add 30g granulated sugar.
7. Warm a bowl of them to 122℉ in hot water.
8. Add lemon juice a little.
9. Whip egg white with a mixer at medium-high speed. (about 3 min.)
10. Scrape a rubber spatula against the inside surface of the bowl.
11. Whip egg white with a mixer at medium-high speed again. (about 1 min.)
12. Whip egg white with a mixer at low speed until it becomes uniform. (about 2 min.)
13. Add 1/3 amount of almond powder, hojicha tea leaf and powder sugar, then fold them gently.
14. Add 1/3 amount of almond powder, hojicha tea leaf and powder sugar, then fold them gently again.
15. Add 1/3 amount of almond powder, hojicha tea leaf and powder sugar, then fold them gently again.
16. Spread the dough as if pressing the sides of the bowl. (Macaronage)
17. The dough continues like ribbon and drops naturally, then spreads.
18. Put the dough into a pastry bag.
19. Pipe the dough rounds on a baking sheet lined with baking paper.
20. Flatten the surface of the macaron.
21. Break the air bubbles with toothpick.
22. Wrap the round-tip and tie it with rubber band.
23. Tie the opening of the plastic bag.
24. Bake the remaining dough later.
25. Take out the paper.
26. Preheat oven to 302℉.
27. Bake in a preheated oven at 302℉ for 4 minutes.(No-Dry)
28. Open the oven for 1~2 seconds.
29. Bake in the oven at 302℉ for 9 minutes.
30. Turn macarons over quickly and separate from the baking paper.
31. Cool down with the macaron shells face down at room temperature.
● How to make hojicha ganache cream.
1. Break 50g white chocolate.
2. Melt the chocolate gently over a bowl of hot water. (122～140℉)
3. Put 1 hojicha tea bag in 30ml whipped cream.
4. Wrap 30ml whipped cream.
5. Microwave it at 500W for 30 seconds.
6. Stir it with tea spoon and make it milk tea.
7. Add 30ml milk tea and stir until smooth.
8. Cool the cream with ice water.
9. Put the cream into a pastry bag.
● How to assemble the macarons.
1. Reverse macaron shells on their backs and pipe a small mound of cream on one of them.
2. Top with the remaining macaron shells.
3. You can see no hollow shell.
● How to enjoy macaron’s taste.
1. Put macarons in a tray and wrap them.
2. Cool them in a refrigerator for about 30 minutes.
3. Wrap the macaron one by one.
4. Put them in a plastic container (or a plastic bag) and seal it.
5. Leave the macarons out in a refrigerator for overnight~2 days.
6. Before serving, bring them back to room temperature.
7. Keep in a refrigerator and consume within 3 days.
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