Making 1,600 macarons by my self in 3 hours

Video Description

Hello💕 This is Sugar Bean. Today's video is about Making 1,600 macaron shells in bulk by myself. And it took time for 3 hours and 1 quater!! (count out ingredients preparation time) How can I do it..??? 😉😉😉 Last time, I made 500 macaron shells (diameter 5cm) in less than 3 hours. But this time, macaron's diameter is 3.5cm, small size❤ These are very cute!! And I reduce baking time so It's not crispy! Very chewy as usual. Someone asks me why you make so many. Because I'm selling macarons in my store! Did you get the answer? 😄😄 Today, I didn't fill it and it will be made into macaron shell flakes..🧡 I am going to give you some tips! [Great time-saver tips] I don't rest the macarons at room temp. I am drying macaron shells in the oven immedietly, after piping. oven drying of high temperature (2min), baking (12min), oven shower(1min) - It takes less than 15 min. (Only use convection oven) I am doing macaronage with stand mixer(kitchen aid 5 quater) at all the time. But sometimes I have to use a spatula to clean up the walls of the bowl. I have 3 kichen aid stand mixers, 2 unox ovens and I use them at the same time. The ingredients and methods are in my other videos. plz check out before you ask a question 😉😉 I can't reply all questions. Enjoy my video and please subscribe and like..!🧡 Thank you~ ㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡ 🚩 SUGAR BEAN INSTAGRAM 🚩 http://instagram.com/sugar___bean •클래스 문의 : 카카오톡 '슈가빈' (창업반만)• ㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡ ■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■ 1. What is oven shower..?? - The oven-shower is to wait 1-3 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 120℃ - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating 120℃ - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake (don't take it out) - oven shower Look at the subtitles in the my other videos, there is detailed temperature. 3. What is the baking mat's name..?? - This 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? - My videos 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. ㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡ #macarons #마카롱 #대량생산 안녕하세요 슈가빈입니다 ☺☺💕 오늘 영상은 혼자 3시간 조금 넘는 시간동안 (15분 정도..?) 마카롱 꼬끄 1600개 대량생산 하기 브이로그 인데요, 평소 5cm로 만드는 것과는 달리 3.5cm 미니 크기로 만들었고 단색으로 만들어서 생각보다 빨리, 더 많은 양이 나왔습니다👏🏻 (원래 계획은 1,000개 만들기였어요😅) 고온열풍건조(2분), 굽기(12분), 오븐샤워(1분) 까지 총 15분 정도 걸리고 올 기계나쥬로 작업해서 시간이 많이 절약되었구요~ 예열은 초반에는 반죽짜면서 하고, 후로는 뜨거워진 오븐에 넣고 계속 고온건조하기 때문에 예열도 거의 생략됩니다.. 재료준비는 평소에는 계량까지 모두 미리 해두기 때문에 계량 및 준비시간은 뺀 수치입니다 😜😜 중탕해서 머랭올리기부터 요이땅 하였어요! ㅎㅎ 물론 촬영때문에 도전 개념으로,, 쉬지않고 해서 그렇고 쉬어가며 하면 당연히 더 걸리겠죠?ㅎㅎ 미니사이즈라서 굽는 시간도 많이 줄여 바삭한 식감이 아닌 아주 쫀~득한 식감입니다 😊💕 그럼 재미있게 시청해주시고 구독과 좋아요 부탁드려요! 감사합니다 🙏🏻🙏🏻