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所在平台: Udemy |
课程主页: https://www.udemy.com/course/macarons-baking-and-fillings/
课程评论：没有评论
Coursera 课程“马卡龙 2.0：4 种饼壳 + 15 种内馅烘焙！” 课程概览 本课程将深入讲解马卡龙的理论与食谱。 * **入门课程**：介绍烘焙所需的所有设备和必需品。 * **马卡龙理论 A-Z**：全方位解析马卡龙制作的知识，不留任何疑问。我们将分析所有可能出现的错误及其规避方法！ * **饼壳装饰**：分享让您的马卡龙独一无二的技巧，以及装饰饼壳的类型、制作方法和使用时机。 * **经典、巧克力和榛子口味饼壳**：教您如何制作完美的马卡龙，并制作各种口味的马卡龙饼壳。我们将探讨哪些成分可以替换，哪些不能，以及如何用其他产品替代特定产品。 * **蓝莓饼壳（纯天然蓝莓风味）**：学习如何在不使用色素和香精的情况下，制作出具有纯天然蓝莓风味的马卡龙饼壳。 * **3D 蓝莓**：开始学习制作内馅，我们将制作具有三种不同蓝莓质地的马卡龙。 **内馅部分**： * **百利甜酒**：浓郁而细腻的风味，是课程中的一大亮点。 * **芒果百香果**：屡试不爽的经典 flavor 组合，拥有多种变化的可能性。 * **双倍覆盆子黑巧克力**：浓郁的覆盆子风味搭配丝滑的黑巧克力。 * **芥末草莓**：为您的烘焙工具箱增添一份不寻常的选择。 * **咸焦糖**：爱者恒爱，恨者恒恨，无需多言。 * **蔓越莓格瓦斯**：为什么不试试呢？它就像带有蔓越莓风味的黑麦啤酒。 * **开心果威士忌**（或纯开心果）：随您的喜好选择。 * **香槟牛奶巧克力**：香槟的口感！是新娘送礼的绝佳选择。 * **黑醋栗**：简单，美味，受欢迎。 * **细腻质地**：在此基础上，您还可以发展出数十种不同的变化。 * **蓝纹奶酪 + 梨酱**：又一个重磅推荐！ * **覆盆子奶油奶酪**：将会是您美味的惊喜。 * **甜菜根 + 伯爵茶**：还没尝试过？那赶紧来学习！ * **南瓜**：您可能会问，南瓜？但在您品尝过之后，这个问题便迎刃而解。 * **香草番茄**：不容错过的独特风味。 **课程中将分析和学习避免的典型错误**： * 马卡龙饼壳为何出现空心？ * 为什么没有“小裙边”（feet）？ * 为什么饼壳过快膨胀，然后塌陷并摊开？ * 为什么饼壳顶部/底部颜色变深？ * 为什么饼壳烤出来偏斜？ * 为什么饼壳表面有“乳头状”凸起，或粗糙不平？ * 为什么会出现“尖角”？ * 为什么饼壳不成圆形？ * 为什么饼壳底部凹陷？ * 为什么饼壳会开裂？ * 为什么饼壳又干又硬？ * 为什么饼壳太软，粘在垫子上？ * 为什么同一批次的产品结果却不一致？ 我们将研究所有这一切。现在，烘焙将变得无比轻松！
The course program: the theory and recipes for macarons.The introductory lesson You will know about the equipment and ingredients necessary for the course. And much more things.The theory of Macarons from A to Z.No unclear issues. We will analyze all possible mistakes and ways to avoid them!Garnish for shellsSome tips to make you macarons unique. Types of garnish that you can apply, how to cook and when to use.Classic, chocolate and hazelnut macarons shells How can you make perfect macarons? And the macaron shells of various flavors. What you can replace and what you can't, what you should use to replace one product with another.Blueberry shells with authentic blueberry flavorWe will cook macarons and color them without color powders. And we will give the shells a flavor without flavoring agents!3D blueberry We begin to study the fillings. We will make macarons with 3 blueberry textures.Bailey'sVery rich, but delicate flavor. I offer you a real HIT.Mango and passion fruitA win-win flavor. With a dozen of possible variations.Double raspberry with dark chocolateRich raspberry flavor accompanied by dark chocolate.Wasabi and strawberryUnusual filling in your arsenal.Salted caramelNothing more to add. Either you love it or hate it.Cranberry and kvassWhy wouldn't you say."yes"?! It's like rye beer with cranberryPistachio and whiskey.or just pistachio? As you prefer.Champagne with milk chocolateChampagne to everybody! The best choice for a bridal shower;)Black currant Simply. Yummy. Popular.Delicate texture. You will develop dozens of variations basing on this recipe.Blue cheese + pear jamThis is a hit.Sure, it's a real HIT, guys!RaspberryRaspberry with cream cheese. It will be a delicious discovery for you. Beets + Earl GrayHaven't you tried it yet? Then we go to you! PumpkinOne would think, what pumpkin?! But this question disappears as soon as you try these macarons.Vanilla and tomatoYou can't but try this flavor.Typical mistakes that we will analyze and learn to avoid during the training course:Why do macarons have hollow shells?Why doesn't the "feet" rise?Why does it rise so fast, fall and spread?Why does the top/bottom of the shells get dark?Why does the shell get lopsided?Why does the shell have "nipples" and is lumpy and bumpy?Why are the "points" left?Why the shells are not round?Why is the bottom concaved?Why are they cracked?Why are they hard and dry?Why are they soft and stick to the mat?Why is the result inconsistent within the same batch?We will study everything. Now, it will be very easy to cook!
