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1
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今天我们呢
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就用这个糖针（Sugar Hangover）来组装一款马卡龙
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糖针我们提前做好了
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这是事先做好的马卡龙饼皮（crust）
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我们有制作饼皮的课程
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用模具做出来就可以了
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这个呢是我们事先打好的裱花蜡
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我放在温箱里面
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温箱温度40度
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所以它一直都是软的
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然后这时候装的时候呢
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就可以直接拿出来用了
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你需要装多少就可以调多少出来
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然后把它拌匀
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那像这个这么柔软就是可以直接
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使用的。大家如果觉得太硬
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也可以用热风枪稍微给它吹一下
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然后再给它拌匀
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它就会更软一点
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我们把它装进裱花袋
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那如果是边缘不想要花纹的话
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就是不放花嘴
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也可以直接装进裱花袋给它剪个孔
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如果想露出一点花纹来呢
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那我们就可以装一个裱花嘴
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像这种星型的都可以啊
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我这边用的是22号
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用21号
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25，26
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27号
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诸如此类的花嘴都是可以用的
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然后奶油呢大家也可以给它调个色
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我们用原色也行
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然后你想调个颜色的话
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也可以用这种食用色膏（food coloring）
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稍微的给它调一个比较淡的色
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我们调的是一个象牙色然后放一边
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然后我们在另一边再稍微
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放一点点的蓝色
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两个淡一点的颜色
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然后我们装袋的时候呢就两个颜色
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裱花袋里面一边装蓝色
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一边装象牙白色就可以了
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然后挤出来它的颜色也会有
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双色混合的感觉
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全部装到裱花袋里
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我们推到前面去
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这样就可以来进行组装了
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组装之前把蜡芯孔先给它留出来
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留蜡芯孔呢我们就是准备一支定位针
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用热风枪把它加热
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这样戳出来就可以
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好把蜡芯孔先留出来
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然后我们这个是这样结合起来的
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两个底下的
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这个呢由于它是有一点圆弧面的
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所以底下的我们要给它削平一点
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否则的话呢我们
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放的时候就不容易放稳
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削平这样呢它就会更稳固一些了
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削平之后我们把蜡线装上直接戳进去
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然后后面是有垫片的垫片压进去就好
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啊这个也是一样的
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把靠近下面的这一片底部削平一点
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然后像这个马卡龙脱模之后
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它倒的（pour）比较满模
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边缘上就是超出的部分
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不太好看的部分也可以给它修一下
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然后就可以进行组装了
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组装呢就是先把裱花蜡
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挤到中间
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中间呢就可以挤一圈
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靠近边缘的地方
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就要指的稍微好看一点
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可可以按照这个小贝壳的手法来挤
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这样挤上一圈。糖针呢
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我们不需要放太多
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可以把事先做好的糖针
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然后放几个在这个边缘上
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所以记得撒一点在上面
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然后把上面的这片马卡龙饼皮先关上
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对的时候呢
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两片要对准中间对好
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然后如果是简单的一个造型呢
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有这样子就可以了
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那表面上呢我们也可以给它再做一些
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其他的装饰
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我们就用着这个裱花嘴
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可以直接给它挤一点贝壳
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然后可以给它撒一点糖针
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然后呢也可以给它放一些水果
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这些小配件的造型也可以放一些
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爱心的也是一样
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那我们在挤的时候呢
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也可以绕着它的这个一圈挤小贝壳
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这样子就是起步之后往回回一下
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然后往前再松力
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中间填满就可以
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然后糖针就可以这样随机的撒一点
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这样速度比较快一些
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因为我们那个蜡还要挤其他的部分
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如果你的动作太慢的话呢
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就有可能
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等一下硬掉就要重新调节状态了
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然后把上面的部分再装上
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觉得哪边糖针少也可以再补一点
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表面上呢我们可以给它稍微挤一点
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然后呢也沾满糖针
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这个呢就不做其他的装饰
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就是一个糖针主题的
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然后我们烛芯（wick）
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卷一下就好了好
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那这个就是糖针马卡龙的一个装饰的方法
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那这节课呢主要就是
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要学会糖针的制作
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在进行甜品组装的时候呢
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经常会用的到的
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