Chinese Food
Colorful and alien macarons
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From the initial contact with macarone's stumbling and laughing materials, to the later handy, macarone of various shapes can be mastered skillfully. Baking is such a process. Constantly surprise you, constantly challenge yourself, and finally others taste the desserts made by you. Heartfelt praise. That joy and satisfaction. Feel that no matter how much you pay, it's worth it. But we can't put the cart before the horse. While changing shape, delicious food is the key. The key to macarone's good taste is its own organization. The delicate organization adds points to the taste. Then the most important filling. It has a sense of hierarchy and can match with macarone itself. Macarone must be delicious. Stuffing is a deeper learning. It needs to be explored constantly.
Cooking ingredients
Cooking Steps
Step1:Prepare all ingredients. Add one part of egg white to TPT. Put one part of egg white in a glass basin separately. Mix 15g of sugar and a small amount of protein powder evenly. Put 76g of sugar and 24g of water in a small pot.
Step2:Use electric beater to beat the egg white until it is wet and dry. Be careful not to beat it too much
Step3:Sugar water heated to 118 degree
Step4:Add a small amount of sugar water into the beaten protein in several times. Mix one side down with the electric egg beate
Step5:Add toner. Beat until the temperature of the protein drops. Stop when the grain is clear. Otherwise, beat more and more thinly.
Step6:Mix the TPT with the egg white. There is no need to over mix.
Step7:The beaten protein is added to the mixed TPT in three times. The cooled Italian protein cream can only be frozen as shown in the figure.
Step8:The first two times of cutting and mixing shall be even. The times shall not be too many. Defoaming shall be avoided. When adding for the first time, it is necessary to smear the basin wall for proper defoaming.
Step9:Add the protein for the last time. Do not cut and mix. Directly float until it is eve
Step10:The batter should fall slowly without breakin
Step11:Put it into the flower mounting bag. Use the scraper to push the collection. The size of the flower mounting head is determined according to the figure. The ordinary round flower mouth is No. 12 Wilton. To make special-shaped macarone, you need to use multiple batters. After each batter is put into a mounting bag, use a sealing clamp to clamp both ends to avoid contact with air. And in the same way, make many batters.
Step12:Squeeze according to the drawing. The drawings of special-shaped macarons can be printed according to their own preferences. When extruding the special-shaped macarone, the strength must be mastered well, especially when extruding the sharp angle figure such as ears, the ending force must be even. Squeeze macarones like strawberries and melody, which have one kind of batter covered with another. Move quickly. Otherwise, it is easy to crack.
Step13:Squeeze according to the drawing. The drawings of special-shaped macarons can be printed according to their own preferences. When extruding the special-shaped macarone, the strength must be mastered. Especially when extruding the sharp angle figure such as ears, the ending force must be even. Squeeze macarones like strawberries and melody, which have one kind of batter covered with another. Move quickly. Otherwise, it is easy to crack.
Step14:Squeeze according to the drawin
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Cooking tips:1. When boiling sugar water, start with a small fire. When the sugar is all melted and bubbling, turn to a small fire to avoid crystallization. When measuring the temperature, the thermometer should not touch the bottom. It should be slightly suspended. 2. When adding sugar water, put a wet cloth under the protein basin to avoid moving when beating. Start with a small amount of sugar and stir it quickly. After that, add more points. The number of points should not be too many, so as to avoid the temperature drop of sugar water. 3. When mixing the batter, do not over stir. After defoaming, there will be various problems. 4. When making multiple batters, remember to seal both ends of the mounting bag to avoid air contact. 5. Macarone requires high baking temperature. It needs to be adjusted according to its own oven. In terms of temperature regulation, I suggest setting a time at the beginning. For example, 12 minutes. The oven is set at 160 degrees. The oven is baked for 12 minutes. If it's not cooked, it means that the temperature is not enough. Heat it up. If it's baked, it means that the temperature is too high. Reduce the temperature. This keeps going on
