Chinese Food
A touch of sour macarone
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It's a long-time makaron. Once you start, you can't stop. Just like its colorful appearance. I think it's a little greasy to eat only sweet in summer. So I use the cranberry sauce added by the frost to make the filling. It's really good to have a touch of acid. Cranberry sauce is the way to learn from brother Jun. it's super simple. The rest can be spread on bread. Hehe. Finally, I wish Changdi baking Festival a great success~
Cooking ingredients
Cooking Steps
Step1:Prepare tools and materials.
Step2:Sift almond powder and sugar powder. Pour in protein A and pigment and mix well.
Step3:The mixed almond TPT will be a little dry. It will be ok if you put it on.
Step4:White granulated sugar and clear water are boiled to 110 ℃. Tell the egg white B + powde
Step5:When the sugar water reaches 118 ℃, immediately leave the fire and slowly pour it into protein B along the inner wall of the container.
Step6:Beat protein B to a thick, fine and glossy state. The temperature is about 3850 ℃.
Step7:Take one third of the protein and put it into TPT of almond and mix vigorously.
Step8:Take another half of the protein and put it into the almond TPT. Gently copy it evenly.
Step9:Add the last protein. Mix gently. The mixed paste will fall like a ribbon. Overlay. The texture will disappear in 1018 seconds. Then preheat the oven for 160 ℃.
Step10:Squeeze it into a long strip of about 10cm. If the long strip is naturally spread out, it is suitable to squeeze another long strip on the top. Shake out the bubble and put it directly into the preheated oven at 160 ℃. The middle layer is 15min.
Step11:Boil cranberry sauce at this time. Water and berries are cooked until soft and thick. Boil over high heat. Turn to low heat.
Step12:Cranberry sauce in the end.
Step13:Squeeze in the stuffing. I use the French cream. You can enjoy the flavor as you like.
Step14:The final decoration is all right. Give your makaron some creativity.
Cooking tips:1. Almond powder must be sifted. 2. The protein should be stored in the refrigerator for more than one week. 3. Don't stir it back and forth when boiling sugar water. Just mix it at the beginning. 4. It is most important to mix the paste. Make sure that the paste reaches a protein like cream state. This step is very important. It requires repeated practice and patience. 5. The most important thing is baking. The temper of each oven needs to be tempered by everyone. Only a little roasted macarone is good. This is what many predecessors said. 6. Add in the stuffing, seal and refrigerate. The best time to eat is 24 hours later. When the inner filling penetrates the interior of makaron, it's perfect to the extreme. Kiss. Can you wait until then?? There are skills in making delicious dishes.
