Milk Macarons Recipe 순수우유 마카롱 만들기ㅣSUGAR BEAN

Hi, guys! 🖐🏻

Today's video is making milk macarons!
This video includes filling recipe and cute
milk cow, milk bottle designs. 🍼🍼🍼💕

It was very popular menu in my store..!
Now I'm focusing on classes, not sales.

And I have some good news! ✌🏻✌🏻
I got 80K subscribers last week. (in 6 months)
Thank you to all my subscribers and viewers.

Have fun! and please press the subscribe
& like buttons if you watched fun! 🙊🙈💜

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🚩 SUGAR BEAN INSTAGRAM 🚩
  / sugar___bean  

•클래스 문의 : 카카오톡 '슈가빈' (창업반만)•
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●ingredients●

[Shell 꼬끄] - 12 pairs, 12쌍
egg white 120g 달걀 흰자
sugar 112g 설탕
almond flour 142g 아몬드분말
powdered sugar 127g 슈가파우더(분당)

[Royal icing 로얄 아이싱]
egg white 달걀 흰자 : powdered sugar 분당 (1 : 5)
a little vanilla extract or lemon juice
바닐라 익스트랙 또는 레몬즙 약간


[Filling 필링]
for 24 pairs of shells
24쌍을 채울 수 있는 분량

egg white 30g 달걀 흰자
unsalted butter 180g
sugar 45g 설탕
water 20g
vanilla extract 1t
powdered milk 5g
condensed milk 5g

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■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■

1. What is oven shower..??
- The oven-shower is to wait 2-3 minutes without removing the tray in the oven after baking. (with open the oven door)

2. How to dry in the oven..?? (high temp.)
- 1st preheating - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake - oven shower

Look at the subtitles in the videos, there is detailed temperature.

3. What is the baking mat's name..??
- This is called a teflon sheet.

4. How long do you whisk meringue or do macaronage with mixer..??
- It's not important how long I did.
Because we have different machines and environment..!
You should check the cocsistency of meringue or mixture frequently.

5. What kind of colors do you use?
- Chefmaster liquid colors
You can get it on 'Amazon.com'

6. Please English subtitle
- Sorry,, My English is poor..
I can use only easy words 🤣
I'm a Korean..👌🏻👌🏻🧡

7. Where is the filling recipes?
- This video focused on the macaron art,
not filling recipes..! I want to show you
my designs and arts 😊😊😊💜

8. What ia your oven and type..?
- My ovens are UNOX 135 and convection type.

9. Where can I get the templetes..?
- I made all templetes myself and I am not
sharing now.. Sorry..! 🙏🏻🙏🏻

10. Do you left or bake immediately..?
- As I already explained, I do not leave it because I am drying in the oven at high temperatures for 2-3min.
It is a very useful and convenient tip to reduce the time required.
Also you can get shiny and smooth shells.

11. What kind of eggs do you use? fresh eggs or aged eggs?
- I usually use fresh eggs. But' It doesn't matter what kind of eggs you use.


12. Why do you cook in a double boiler?
This is called 'Swiss mering method'. You can
make more stable and strong meringue.

#macarons #halloween #halloweenmacarons
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안녕하세요 슈가빈 입니다 ☺☺

오늘은 순수우유 마카롱을 만들어 보았는데요,
귀여운 젖소 얼굴과 젖병 모양의 꼬끄에 만들었더니
더 사랑스러운 마카롱이 되었네요 ㅎㅎㅎ

맛은 당연한거고 모양까지 예쁘니 넘 행복..❤❤❤
그럼 재미있게 시청해주시고 영상이 만족스러우셨다면
구독과 좋아요 꾸욱! 부탁드려요! 🙈 감사합니다 ㅎㅎ

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