Chinese Food
The beauty that everyone can master
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The sound of the Christmas bell is gradually clear. Christmas baked desserts emerge. The makaron goblin, who has always been occupying the Golden Horn chair of desserts with a rebellious face, how can it be absent from the end of the Year Carnival? This time, I'd like to share with you some beautiful Christmas macarons that everyone can use. Makaron's three swordsmen of Christmas, Christmas hat, Christmas boots and the production of Christmas tree. This winter festival. With you to create a beautiful. Add orange girl wechat-2955048339. Reply bean and fruit food after that. You can get 1000 high-definition pictures of cake modeling for free and get one-on-one intimate answers to more baking questions of the girl. Bake at home with my sister. Live a life of poetry. Students do their homework. My sister recommends three oranges for baking in Taobao store.
Cooking ingredients
Cooking Steps
Step1:1. Prepare all raw materials first.
Step2:Make the TPT part first. Take a large bowl and sift each bowl to add almond powder, sugar powder and color powder
Step3:Mix three different colors of TPT evenl
Step4:Add the protein. Cover it with a scraper. Set aside.
Step5:Next, make the boiling water part - 85g sugar and 25g water and pour into the small po
Step6:Put it on the electric pottery furnace, turn on the medium fire, and use a needle thermometer to measure the temperature until it reaches 118 ℃.
Step7:When boiling sugar water, first add protein powder to the protein and stir evenl
Step8:The egg beater makes fish eye blisters at a medium spee
Step9:Add the fine sugar twice, until you can't see the fine sugar, then add the remaining fine sugar to 8, and you can see that the obvious texture is raised at a small right angle
Step10:When the sugar water reaches 118 ℃, it will be poured into the protein in batche
Step11:The eggbeater is high-speed (to prevent the protein from being scalded) until the hard foam has obvious three-dimensional texture, and the lifting can have three-dimensional right angl
Step12:Protein cream is divided into three parts.
Step13:Cut and mix red, yellow and blue TPT evenl
Step14:Protein cream shall be added into TPT for three times to mix evenly. The first and second mixing shall be done by pressing and mixing method to make it completely mixed evenly. The third mixing shall be done by turning and mixing until no protein cream can be seen at all.
Step15:The mounting mouth used here should be a little smaller. The normal makaron is 7066. You can use 7064 here because it's too big to operate the details
Step16:Vertical baking pad of mounting bag. Leave the baking pad about 0.81cm When you squeeze the height of, don't raise or lower the hand. When you draw a comma at the end, you can squeeze. The principle is to squeeze the main part first and then the detail par
Step17:Open the oven 20 minutes in advance. Preheat.
Step18:Put it into a room suitable for temperature and humidity. Air the crust for 1530 minutes. Wait until the crust is not sticky.
Step19:Preheat the oven. Turn on the hot air mode. 165 ℃. Bake for 1315 minutes.
Step20:When you get out of the oven, take the baking mat out of the baking tray immediately.
Step21:When macarone is completely cool, you can start filling.
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
