Chinese Food
Macarone, espresso
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Cooking ingredients
Cooking Steps
Step1:First use the blender to beat the sugar and Nestle coffee into powder. Sift the coffee powder and sugar powder twice. Sift the almond powder once. Then mix and sift once. Add 27 grams of protein twice and mix well.
Step2:Protein 27 g and sugar 12 g. beat with egg beater until wet foaming. (soft hook
Step3:60 grams of sugar and 19 grams of water are boiled to 120 degrees (medium heat). Because of the small amount of water, they will soon boil to 120 degrees. (it is recommended to cook in a non stick pot
Step4:Pour the hot sugar water into the egg cream slowly. At the same time, stir the egg beater until it is hard to foam.
Step5:Mix the protein cream with TPT batter in several times.
Step6:Spread the evenly mixed batter on the edge of the basin about 15 times. This step is to eliminate some bubbles.
Step7:Put the batter into the decoration bag and extrude the round batter on the fiberglass cloth or silica gel pad. I use a hot oilcloth
Step8:If you don't use the oven to dry it, you can dry it indoors. The surface of macarone doesn't stick to your hands for more than 10 minutes. (Beijing is quite dry now
Step9:Put it into the oven preheated to 140 degrees, and bake in the middle layer for about 17 minutes. (my method is to put a baking net in the middle layer of the oven. The baking pan with silica gel pad is placed in the middle layer and the bottom layer. After makaron comes out of the skirt, he doesn't need to open the oven door to cool down. He keeps baking. Bake for 15 minutes, then remove the baking tray in the middle and lower layers. Put macarone in the middle and lower layers to continue baking. If the color is deep, turn on the hot air function.)
Step10:Macarone can be removed from the mat smoothly after it is completely cooled, and then it can be sandwiched into the stuffing.
Step11:The recipe for the inner filling comes from a large quantity below the caketalker. It needs to be halved. Coffee Italian cream formula - salt free butter - 250g sugar - 100g (half in protein. Half in sugar water) water - 30g protein - 3 coffee powder - 2 tablespoons with a little hot water to dissolve. Only a little hot water.
Step12:Salt free butter softens at room temperature. Cut into small pieces and put them into a large bowl. Beat with the eggbeater until smooth.
Step13:Separate three proteins and put in 50g of sugar.
Step14:The protein can reach 6, 7 distribution. It can't flow.
Step15:Put 50g of fine sugar and 30g of water into a small pot. Heat it up in high heat. Boil the sugar water to 121 degrees. If there is no thermometer, you can check it visually. Boil until the sugar water turns golden yellow. The texture becomes thic
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Cooking tips:Before that, the egg cream couldn't be hard. This time, it was delivered in the form of hair 9 (the eggbeater was always in second gear). A small amount of egg powder was also added. Syrup is no longer cooked over low heat. Instead, it is cooked over medium heat. I don't use a thermometer. I judge it by looking at the state of the bubble. The tissue baked this time is very stable. But I think it's more sticky than the one before. As long as the surface of macarone is not sticky, it will be sent to the preheated oven for baking immediately. The second plate is because of a long time. When I press it down with my hand, I feel that the surface of the skin is a little hard. As a result, the skirt edge is very crooked when baking. There are skills in making delicious dishes.
