Chinese Food
Macaron
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Amazing four seater macarone. I don't understand why my two brothers like to eat. They stare at the refrigerator every day. They talk about it every day...
Cooking ingredients
Cooking Steps
Step1:Mix the almond powder, pure sugar powder and cocoa powder eggs and sift them.
Step2:Add protein.
Step3:Press and mix until no dry powder can be seen. Cover with plastic wrap for standby.
Step4:Fill the small milk pot with water. Then add the sugar. Put on the thermometer.
Step5:Put it on the stove and simmer the syrup. When the syrup boils to 110 degrees.
Step6:Protein with sugar.
Step7:Open the high speed to send. Send to the hook. The humidity is a little dry.
Step8:Boil the syrup to 118 degrees. Leave the fire.
Step9:Continue to beat the egg white at high speed, and slowly pour in the syrup. Hit and lift the eggbeater, as shown in the figure.
Step10:Preheat the oven and heat it up to 175 grams. Heat it down to 170 degrees.
Step11:Take one third of the protein cream and TPT and mix it by cutting and pressing.
Step12:For the second time, take one third of the protein cream. Cut and mix it with turning.
Step13:Add the remaining protein cream for the third time. Mix well with the J-shaped technique until it is close to the ribbon shape.
Step14:The batter that drips into the basin. The trace disappears slowly.
Step15:Put it in a flower mounting bag.
Step16:Put macarone paper on the bottom. Squeeze the pony on the oilcloth with a round hole nozzle.
Step17:Move into the baking tray. Pat the bottom of the baking tray gently. Shake the bubbles. Use toothpick to gently clean the surface traces and the large bubbles that are not broken when they rise.
Step18:Dry the skin as soon as possible until it doesn't stick.
Step19:Put it in the preheated oven and heat it for 175 and 170 degrees for 13 minutes.
Step20:Move it to the grill when it's out of the oven. After cooling, it can be lifted from the oilcloth. The skirt and epithelium are hard. The bottom is still sof
Step21:Then make the cheese filling. Soften the cream cheese with hot water and beat it to a uniform and delicate state.
Step22:Beat butter and sugar powder into a uniform and delicate state.
Step23:Cream cheese and butter. Continue to beat evenly. At this time, add chopped fruit. Stir well.
Step24:Put it in a mounting bag. Match the macarons. Put the shells of the same size together.
Step25:On a shell. Squeeze the cheese.
Step26:Two pieces together. Macarone can't be eaten right away. Put it in a sealed box. Refrigerate it in the refrigerator so that the shells and fillings can soak each other. It's ready to eat after 15 hours.
Step27:Finished produc
Step28:Finished produc
Step29:Finished produc
Step30:Finished produc
Cooking tips:1. Aging protein is recommended. Seal the protein with plastic film. Poke as many holes as possible. Fully contact with the air. Refrigerate for about 5 days. 2. Choose the small and high size milk pot. Open fire, small fire or electric pottery furnace. Electromagnetic furnace is not recommended. 4. It is recommended to use an electric egg beater of more than 300W and a 500ml silica gel cup to beat protein. Silica gel cup is not easy to dissipate heat. Syrup should not be poured on the beater's head. It will cause splashing. Sugar will also be insufficient. Pour syrup not too fast. 12 minutes is recommended. Continue to drive at high speed until the lines of the cream become clear and the cream hardens. Turn to low speed for another 12 minutes. 6. Round mouth I use sn7066. Squeeze 3cm round. It is suggested to use oilcloth instead of oilpaper or high temperature resistant silica gel pad. 7. If the time for drying the skin is more than 30 minutes, there are too many defoaming of the batter. Problems such as puffing skirt and wet spots may occur. You can use a hair dryer to blow the macarone surface or oven
