Chinese Food
The Italian macarone course of little witch
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For newcomers to make macarone, I suggest that they practice to pass the protein cream first. Qualified protein cream is the key to macarone's success. There are many problems with the little horse made of too thin and not hard enough or not enough whipped protein cream, such as hollowness, cracking and coloring. About makaron's basic baking tools, almond powder and other materials, please go to Sina Weibo @ makaron's little witch ~-
Cooking ingredients
Cooking Steps
Step1:Call all the materials you nee
Step2:100g of sugar powder plus 100g of almond powder is evenly mixed. Because the pure sugar powder has some lumps, sift the sugar powder first and then mix it evenly with hand or egg pump. If there are granules, they should be pressed and dispersed. If you don't think it's even enough to mix by hand, sift the mixture once to make it more even.
Step3:Pour B's protein into 2 well mixed powders and cover with powder. Do not stir and put aside firs
Step4:At this time, put 80g of young granulated sugar + 25g of water in a small pot on the gas and start boiling syrup over medium heat. The thermometer is set at 116-119 degrees. Please note that the 119 degree is not fixed. Adjust the temperature of syrup according to the weather humidity at that time. See the syrup thermometer mentioned later.
Step5:At the same time of boiling syrup, use the idle time to open 38 grams of a protein with an electric egg beater at medium and high speed and beat up a lot of fish eye blebs. Then (mix 20 grams of sugar and 1.5 protein powder evenly) add the protein into the dry foaming state three times. Each time you add sugar, whisk until it is absorbed and then add the next time. This step is to make the protein cream more stable.
Step6:When 38 grams of protein were first sent to dryness, Syrup should be ready soon. When the syrup is 118 degrees, open the eggbeater at a high speed. Pour the syrup into the dry protein cream in the form of fine water flow. Note that the speed of pouring sugar water should not be too fast or slow. After pouring the syrup, turn the eggbeater at a medium speed and continue to beat vertically until the protein cream has a clear pattern. Only when it is in a stiff foaming state can the beating be stopped.
Step7:The finished egg white should be upright inverted triangle and shiny like paint. It has a curved chicken tail when lifting the beating head. If you want to put the toner, you can put a little into the protein cream at this time. Stir it at a low speed.
Step8:Mix the powder and protein in the third step into a moist protein batter at the time when the protein cream is cold.
Step9:The protein cream is added into the batter for three times and stirred. The first time you add the protein cream, you need to stir it evenly and then add the second time
Step10:For the second time, use a scraper to stir the protein cream from the basin wall to the middle. After adding the protein every time, stir it evenly before adding the next time. This process is best completed quickly. And every time you stir the batter, it's better to be the same. Don't make it heavy or ligh
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Cooking tips:The protein should be separated from the yolk the day before making. The protein should be put in a bowl and covered with a plastic wrap. It can be used when making the next day. A thermometer must be used to test the temperature in a small oven, because many ovens are 2030 degrees too high. The temperature of makaron in each oven is different, so we need to try several times to find out. Another is the almond powder. If the almond powder is too wet, it will also cause macarone's failure. The wet almond powder can be baked at 80 ℃ in the oven until it is dry or the protein mixed in the batter can be reduced by adjusting the formula. If you want to make macaroni with different flavors, you can replace 6 grams of cocoa powder or Matcha powder with 100 grams of almond powder. That is 94g of almond powder + 6G of cocoa powder. The almond powder we use to make macarone can be practiced by beginners with flour first, and then use almond powder when the operation is skilled. Because of the small amount of family formula, please don't take a large amount of protein when you take it
