Chinese Food
Super detailed macarone baking sharing
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With rose, strawberry and dark chocolate. Everyone has his own experience of love and hate in the process of hitting macarone. I'm one of those tragedies. Every baking problem has been met with embarrassment. Fortunately, recently, I finally have some eyebrows. Let's have a look~
Cooking ingredients
Cooking Steps
Step1:TPT screening. Almond must use the powder of American Almond. It is more fragrant. The domestic is not right. Add protein A and pigment and stir well.
Step2:Add 1g protein powder to protein B to make it dry foaming. There is a strong hook on the top of the egg head without sprinkling. Personal experience is for reference onl
Step3:Sugar 150g + 30 boiled in water ~ ~ many tutorials say that sugar water can be boiled to 116121 degrees. I boil it here to 118119 and turn off the fire. One hand holds the eggbeater to keep high speed to beat the protein. The other hand uses the pot to slowly pour the syrup along the edge of the egg basin. Do not pour the syrup over the top of the eggbeater's head, or it will stick together ~ continue to beat evenly
Step4:Put a third of the protein into the TPT batter. Stir vigorously. Let the protein wrap around each almond powder. Then put a third of the protein. Continue to stir vigorously and evenly. This step is to let the density of the two blend slowly. Don't be afraid of defoaming. Stir vigorously. This step is very important. It directly affects the organization of macaroni body.
Step5:Then pour the TPT batter into the basin of protein 2. Continue to stir gently from bottom to top along the wall of the bowl ~ not too many times... Be gentle, be gentle. I basically mix it 2528 times. It's OK until the batter can fall down in a ribbon. The texture will not disappear soon after falling. The fast disappearance indicates that the batter is too thin and over stirred.
Step6:Put in the flower mounting bag. Squeeze, squeeze and squeeze the circle ~ the most silicone mat on the Internet is not easy to use.. I've changed fiberglass mats all over the line now. I've changed fiberglass mats all over the line now. I've changed fiberglass mats all over the line now.
Step7:About baking 1 - because I'm in the southern city. It's too cloudy, cold and wet ~ so that I never succeeded in drying the skin honestly at first... Hehe. This is also the most common reason for the initial failure. Later, I used the famous meow method on the Internet. 50 degrees Oven hot air drying for 20 minutes. Then directly turn 140 ℃ to 1416 minutes or so to bake. I use the 60L oven now. The heat is even. Baking macarone is quite a test of my own oven temper. I used to use the small oven to defeat many times. The online reference temperature all failed.
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Cooking tips:Makaron encountered many problems. I found the following problems in my exploration and share with you - 1. Oven temperature. It should be just right. This only depends on one experiment by oneself... 2. The crust is not in place. But I have found a corresponding way to dry it at 50 ℃ for 20 minutes. Now I tend to put it on the upper and middle layers of the oven for drying. Change the temperature to the lower and middle layers. 3. The batter must be stirred well. It can't be too thin or too thick. It can only be found by experience. 4. If the conditions permit, it must be changed into a large oven. History of blood and tears... I've been stuck in a small oven for at least 20 times. If you want a pink pony, change it to an oven of more than 50L. There are skills in making delicious dishes.
