Chinese Food
Dark black bamboo charcoal macaron that crumbles when touched
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When it comes to macarone, most of the first impressions that come to mind are colorful candy colors. Today, we are going to introduce the dark style west point. Dark black bamboo charcoal cool black armor. Savor it carefully. It's sweet in bitterness. It's also mysterious. You can eat the perfect combination of cake body and material in every bite. She said goodbye to girl's breast. Dark skin is like Uncle's developed chest muscle. He is makaron. Always make a difference. It's bound to make a difference. Xuejie recently launched the black series macarone, which inherits the production method and quality of the pure French macarone. Only natural bamboo charcoal and edible pure gold are used for color modulation. The black / white pie crust is adopted by the bamboo charcoal macarone. The white filling looks like the pure world after snow. Sweet but not greasy taste makes your taste buds more layered. The black macarone, which is blacked by delicacy, not only presents the classic and unique black Western delicacy, but also presents an aesthetic attitude. In black and white
Cooking ingredients
Cooking Steps
Step1:First, prepare all the raw materials.
Step2:First of all, the production of TPT - bamboo charcoal powder with some almond powder. Stir evenly (because bamboo charcoal powder is very fine. It is easy to fly into the air
Step3:Then mix the almond powder and bamboo charcoal powder evenly.
Step4:Sift the sugar powder and add it into the almond powder to mix evenly. Add 40g of the first protein. Cover well to prevent water evaporation. Set aside.
Step5:Then boil 85g sugar water, 25g sugar and water into a small pot with thick botto
Step6:Put it on the electric pottery furnace, turn on the hot needle thermometer and boil it to 118 ℃.
Step7:At the same time of boiling sugar water, beat the protein, pour 40g protein into the water, add 1g protein powder and stir evenl
Step8:Whisk the sugar in the egg beater to make the fish eye bubble twice, then whisk until you can't see the sugar, and then add the remaining sugar
Step9:Send it to 8 for distribution, and you can see that the obvious texture is raised at a small right angle
Step10:When the sugar water reaches 118 ℃, it is poured into the protein several time
Step11:The eggbeater sends hard foam at high speed, and there can be a three-dimensional right angle when liftin
Step12:TPT part cut and mix evenl
Step13:Add the Italian protein cream in three times, press and mix the first time and the second time to make the batter and the protein cream completely mix evenl
Step14:After adding the protein cream for the third time, use the method of turning, mixing and picking until you can't see that the protein is in the shape of a ribbon
Step15:Mix the batter into the decoration bag to squeeze out the excess ai
Step16:Preheat oven for 20 minute
Step17:When the vertical baking pad of the flower mounting bag is about 0.81cm away from the baking pad, the hand should be fixed and do not raise or lower the end, just draw a comma
Step18:Shake the plate, pick up the big bubbles with toothpicks and dry the skin for 1530 minute
Step19:Wait until the crust is not sticky, then the oven hot air mode is 165 ℃. Bake for 1315 minute
Step20:When macarone is completely cool, it can start fillin
Step21:Refrigerate it. It tastes better.
Cooking tips:One - the main reason why macarone is hollow? 1. The main reason why the protein cream can't be whipped properly is that it's whipped or not done well. 2. The temperature of the primer is not high enough or the preheating temperature at the initial stage is not high enough to reach the temperature of baking macarone. 3. The almond powder can't be baked out of the skirt. 3. The almond powder can't be oiled or the sugar powder can be damped and agglomerated. 4. When the protein cream is mixed, it's too hot or the temperature is too low. 5. The defoaming of the batter is too thin, and the mixing is not enough In place 6. Not baked thoroughly. The time is not enough and the temperature is too low. 7. The reason for protein defoaming - the sugar content in the protein is not enough (the French way is not to heat the sugar until it is completely melted through water) the mixing time is too long. The mixing method is not right. The grains that should be mixed with almond powder are too long and the baking temperature is not right. 2. Why does macarone have no skirt? 1. The bottom fire of the oven is too high. 2. The cream is not well whipped. It's too thin or whipped
