Chinese Food
Macarone (French protein cream method)
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After a few years, I started makaron again. The more I did, the more aroused my interest. Macarone is really a very attractive dessert. It's worth trying again and again. Try different recipes, try the influence of different baking temperature on skirt and internal structure, try different baking degree and filling humidity Accidentally. N more time to build in. Enjoy it. This time, I tried n domacaron. Compared with the blog a few years ago, many ideas are totally different. Today's recipe refers to professional baking. Although it's also a French protein cream method, the production method is different from the previous one. I recommend you try this recipe. It tastes great. Whether macarone is successful or not depends on the control of paste and baking temperature. Experience is very important. So you don't need to lose heart after several failures. Adjust well. Learn from experience. Success will come from you
Cooking ingredients
Cooking Steps
Step1:Almond powder and sugar powder (use pure sugar powder. Do not use commercial sugar powder mixed with corn starch. Mix the granulated sugar into sugar powder with the food processor. Put it into the food processor and beat for 20 seconds to half a minute at high speed until it is a very fine powder. Rub the crushed almond powder with your hands. Rub the lumps away (I didn't sift them
Step2:Pour the almond powder into the bowl. Pour in 20 grams of protein. Mix well with a scraper. Stir repeatedly to make the almond sugar powder and protein completely mixed. If there are particles, you can use the scraper to repeatedly mix and press them several times until they are completely smooth (the amount of protein is relatively small. It will be very dry at the beginning of mixing. But when the sugar powder absorbs the protein and dissolves, it will gradually become wet. Don't add more protein because you feel dry at first.
Step3:A delicate almond paste. At this time, the almond paste is very thick.
Step4:Add a little pigment to the almond paste. Mix well.
Step5:In a clean bowl, pour in 30 grams of protein and 20 grams of sugar. Beat with an egg beater until it is dry and foamy.
Step6:Put 1 / 3 protein in the almond paste.
Step7:Turn it with a scraper. Mix it thoroughly. Make the thick and hard to stir almond paste thick and smooth.
Step8:Put in 1 / 3 protein again. Continue to mix well. Mix well. Add the last 1 / 3 protein. Stir well. Every turn should be quick. Turn from the bottom to the top (similar to the way Qifeng cake is made). Do not circle.
Step9:After mixing, macarone batter should have a very smooth texture. Use a scraper to pick up the batter. The batter can fall in strips. The texture of the batter that drips into the basin will disappear very slowly. (the state of the batter is very important. If the batter can't fall in a ribbon, it means that the batter is too thick. You can mix it several times to make the batter reach a proper state. If the texture disappears quickly after the paste drips, it means there are too many defoaming. The paste is too thin.
Step10:Spread the oilcloth on the baking tray, put the paste into the mounting bag, and extrude the paste with a circular flower mouth with a diameter of 0.6cm. The batter will spread out slowly after extrusion. The size I squeeze is about 2.53cm. in diameter of each batter. It is slightly larger than 1 yuan coin. At least 60 pieces can be extruded according to the amount of formula (1 piece for two pairs after bakin
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Cooking tips:1. It's different from the common French protein cream macarone. This French macarone divides the protein into two parts. One part is mixed in almond sugar cream in advance and the other part is sent away. The mixture of protein and almond cream forms a very thick almond paste texture. As long as it is thoroughly stirred, it can effectively avoid the agglomeration of almond powder. So when I made this macarone, I didn't pass the sieve. The effect was also very good (children's shoes passing the almond powder all know that this is a very time-consuming and laborious step). 2. To make a shiny macarone, you have to mix the almond powder with the sugar powder and beat it with a blender. Because the grain of almond powder on sale is generally thick. You can't make a fine and smooth macarone without beating. Almond powder has high oil content. It can avoid oil when stirred together with sugar powder, so as to make almond powder more delicate. 3. In the general makaron manufacturing process, the mixed batter will be mixed several times. This is to make the protein part defoaming and make the noodles
