Chinese Food
Uncooked skin of macarone in nude vanilla. Super detail
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Makaron didn't do it for a day or two. Every little detail is very important. He also wanted to go out to learn it. But he felt that he was too sorry to flinch for a little difficulty. So I looked at all kinds of recipes, tried all kinds of recipes, pondered over them slowly, from exploding head to forming, from hollow to solid, and so on. It's very enjoyable when you solve them all one by one. This recipe doesn't need to dry the skin. It's time-saving. Recommended to you~
Cooking ingredients
Cooking Steps
Step1:Mix sugar powder and almond powder for grinding. SIFT for use. The first step is not to be lazy. Otherwise, you may fail
Step2:Scrape off some vanilla seeds with a knife and mix them into the powder.
Step3:Dig a hole in the middle. Pour in the first 37 grams of protein. Then cover it. Prevent the water from evaporating.
Step4:Add another 37 grams of protein to a gram of protein powder to prepare for use. If there is no protein powder, it can be dispensed with. Its function is to make the protein cream more stable. (the protein powder is made by oneself. It's very simple. The oven dries the protein about 60 degrees. It can be ground into powder, and it's super durable.
Step5:100g of fine sugar and 25g of water. Use a small milk pot. The caliber is too large and easy to caramel. Moreover, the temperature measurement is not accurate.
Step6:Start boiling sugar water. Use medium fire. Do not use this time to start temperature measurement. The state of sugar water is like this. Start small-scale boiling. Then large-scale boiling with large bubbles. Finally, small and fine bubbles with sticky feeling. I usually start to measure the temperature when there are bubbles in a large area. This way, my hands are not too tired ~ the thermometer also comes slowly.
Step7:The chef machine I use. It's slower to beat a small amount of protein. So when it's boiling, I'll start to beat it. If you hold it in your hand, you can beat it when the sugar water reaches 100 degrees. Hard foaming
Step8:A large area of bubbles. It can be measured.
Step9:Generally, the syrup is cooked to 118 degrees. But I find that the batter made when it's burned to 121 degrees is thicker. It won't turn into a flat chest if I don't pat the air bubble ~ ~ haha, it's a crisp chest ~ ~ see my habits
Step10:When it's 121 degrees, slowly pour it into the egg white cream along the wall of the basin.
Step11:Whisk at high speed. You will find that the cream becomes lustrous and resistant.
Step12:In a few minutes, when the frost is about 35 degrees, it will be OK. (there is no pigment in this recipe. If you want color, you can add the color powder you want at this time. You can use it by stirring it evenly at a low speed. If it's liquid pigment, the pony needs to dry the skin... Toner does not change the state of the protein cream
Step13:Ready for the round flower mout
Step14:Use a scraper to mix the flour and protein by pressing. No powder particles ~ no restrictions on manipulation
Step15:The protein cream is added in 3 times, and it needs to be added for the first tim
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Cooking tips:There are skills in making delicious dishes.
