Chinese Food
Italian star macaron
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As a kind of dessert, it can hold up a classic work of a shop. Macarone has become a dessert that baking lovers must try. The recipe is different. But as long as they master the key steps, they can make perfect macarone cakes. For businesses, in addition to successfully baking skirts, color matching and sandwiched creativity can also increase the unit price of macarone. You may as well give full play to creativity.
Cooking ingredients
Cooking Steps
Step1:The preparations must be done first so as not to be in a hurry. Prepare the round flower mouth. It's not too big. I usually use the number 10 of Whitto
Step2:Put oil paper on the baking tray. It's ok if it doesn't touch the baking cloth. The oil paper should be of better quality. It should be smooth and free of wrinkles
Step3:The sugar water part is weighed into a small pot, and the almond powder and the sugar powder are weighed and mixed together. If you want a smooth surface, you can sift it once or twice. But be careful not to let the almond powder out of the oil. I like the surface with a little bit of grainy, so it is not sifted generally. The almond powder of good quality is actually very delicate, and the egg white of the protein cream part is weighed together with the sugar
Step4:Pour the egg white from TPT into TPT powde
Step5:Mix well. Paste lik
Step6:Burn sugar water and pass the egg white at the same tim
Step7:Beat egg white to drynes
Step8:Sugar water to 118 degree
Step9:As you continue to beat the egg white, slowly pour the boiled sugar water into the egg white. This step is not very good. Take a picture of the Italian style protein cream. The final beat of the egg white is thick. It's crooked
Step10:Add 1 / 3 egg white to TP
Step11:Mix well. Use pressure mixing metho
Step12:Add 1 / 3 of the same pressure mix. Mix wel
Step13:After two times of mixing, TPT is obviously thinner and the last egg white is added. At this time, be careful when mixing. Pay attention to the state. Do not mix for a long time. Mix well with the least number of times. It is better to dry than dilute
Step14:The last macaroni mi
Step15:It can be divided into three parts. Three colors can be added. I can match the cover picture with my own. I use pink, rose and purple to put them in the flower mounting bag. When I put them in, I can put them in like a spoon of pink, a spoon of rose and a spoon of purple until they are all packed
Step16:Squeeze it onto the baking tray. This is the blue, purple and pink star macarone. As long as you use the blue and purple as the background color and add another color contrast, you can actually make the feeling of the star. The surface can be sprinkled with gold powder. You can also bake it and then decorate it. dry by airing. About half an hour. It's best to dry for about an hour if it's humid. At least let it dry until it doesn't touch the surface. There is a thin, soft shel
Step17:Roasted macarone (because there are too many macarons in normal times. Sometimes there are no pictures when taking pictures, so the pictures are confused. About 160 degrees, 1015 minute
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Cooking tips:The most important thing to successfully bake makaron is experience. Only with experience can we know whether the state of each step is right. Thus, we can avoid mistakes. We must be careful and patient to cook delicious dishes.
