Chinese Food
Favorite macaron
(77775 views)
Since I met makaron, I've been deeply in love with him.
Cooking ingredients
Cooking Steps
Step1:Mix the almond powder and sugar powder with a hand beater. The largest basin shown is the unmixed TPT state. Then there's Chen protein. The protein with color powder. And 100g sugar powder with water.
Step2:Put a proper amount of Royal green powder into the aged protein with toothpick. Stir it slightly and evenly. Put it into TPT for use. TPT is the mixture of sugar powder and almond powder.
Step3:Then, put 100g sugar and 25g water in a small pot and cook over medium heat. Insert the syrup thermometer to measure the temperature and cook to 118 degrees. While boiling the sugar water, add a small amount of protein powder to the other protein and then beat. It's wet foaming. It's a sharp corner.
Step4:While boiling the sugar water, add a small amount of protein powder to the other protein and beat. It's wet foaming. It's a sharp corner.
Step5:When the sugar water boils to 118 degrees, pour in the protein in step 3 at a very slow speed. It can be poured in 46 times along the wall of the basin. Whisk with high speed. The protein cream will expand after pouring in the 24th time. Before pouring in each time, you should see that there is a texture, and then pour the syrup again. After syrup pouring, you can change to medium and low speed according to the degree of protein cream. When the protein cream is hard enough, it will be good. Making good protein cream is the key step of makaron's success. High quality protein cream is the basis of makaron's success. So we must do this step well. The cream should not be too thin or beaten. The glossiness of healthy protein cream is better.
Step6:The next step is to add the protein cream into the prepared TPT batter (i.e. the mixture of almond powder and sugar powder is collectively referred to as TPT). Add the protein cream for the first two times. First mix the protein cream with the raw materials by cutting and mixing. Then press it several times along the basin wall to make the batter produce certain toughness and make the protein cream fully defoaming. For the last time, use the J-shaped technique to mix well. In principle, the protein cream and batter should be mixed well.
Step7:As shown in the picture, the batter is mixed, in the shape of ribbon and glossy. Put the batter into a mounting bag with a round flower mouth. Then you can squeeze macaroni.
Step8:When you squeeze, you must fix the mounting clasp. Do not move it. Otherwise, the circle will not be round and the size will not be the same. Good shape is also very important. uniformit
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Cooking tips:Finally, let's talk about the most common cause of macarone's failure - Tips - about the g-number of proteins. In fact, the water content of different almond powder is different. The amount of protein that does not kill that part needs to be adjusted according to the actual almond water content. The best way is to try more. In addition, several common problems are summarized. 1. [macarone's hollowness] there are many factors that cause macarone's hollowness. Generally speaking, the most common reasons are - A. there is not enough defoaming after the first two protein creams are added into the batter. B. the baking time is not enough. C. The third is the baking temperature is too low. d. The first time the protein was overused. It can also cause hollowness. There are skills in making delicious dishes.
