Chinese Food
Little bear macarone (making of Italian macarone shell)
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When I received Yangchen's endless baking plate, my first reaction was to bake macarone with it. Just so-called. The pony has abused me thousands of times. I treat the pony like my first love. After a failure and a waste of nearly 2 kg of almond powder, I finally baked a fairly qualified pony. Take the opportunity of this report to share with you some of my experiences in making macaroni shell. (material formula from the infant of makaron)
Cooking ingredients
Cooking Steps
Step1:Prepare the required materials so as not to be in a hurry during the production. Weigh the ingredients in the formula. Put the water and sugar in the milk pot. Put the fresh egg white and protein powder in the 1L measuring cup. In addition, prepare the thermometer, the flower mounting bag and the flower mounting mouth. Put the macarone template and the oilcloth on the baking tray.
Step2:Mix TPT powder gently by hand
Step3:Dig a hole in the mixed TPT powder. Pour in the old protein and cover it with powder. Set aside for use
Step4:Put the milk pot on the gas stove and start boiling the sugar water.
Step5:When the temperature of sugar water rises to about 80 ℃, protein beating starts. Beat the egg white with high speed. When the temperature of sugar water reaches 118 ℃, leave the fire. Pour the sugar water into the egg white in four to five times. Mix it evenly with egg beater at high speed every time. After the sugar water is poured out, continue to beat the egg white cream with the highest speed. Beat the egg white cream to dry foaming before the temperature drops to the hand temperature. There is an upright sharp angle when lifting the egg beater. Then stir at low speed for about half a minute to make the cream more delicate.
Step6:Mix TPT and protein while waiting for the cream to cool. The technique should be as gentle as possible. Mix it until there is no dry powder to add the protein cream.
Step7:Protein cream is added to TPT in three times. For the first two times, use the method of gently scraping and mixing. For the third time, use the method of jfold. The blade of the scraper cuts into the bottom of the basin. Turn the basin with the left hand. Hold the scraper with the right hand and stick it against the basin wall to scrape the basin. After hanging, raise the batter slightly. Carry out the folding floating. Finally, the batter falling should be in the shape of ribbon. (it's really difficult to describe the technique clearly in words. Please make up your own brain or look for the relevant video to have a look.
Step8:Put the mixed batter into two mounting bags. Bear's body uses Sanneng 7066 flower mouth. I use Whitton's 3 round mouth for ears. Extrude the paste on the oiled paper with the template laid at the bottom.
Step9:If the room temperature humidity is too high, you can use the oven to ferment or turn on the air conditioner. Then put it into a preheated oven of 140 ℃ and bake for 1314 minutes (baking temperature is for reference only. My oven of 140 ℃ is about 160 ℃)
Step10:Match cooled macarons by size; use melte
Step11:
Cooking tips:Tips-1. It's not good to cook the sugar water with too big or too small a fire. It's OK to cover the whole bottom of the pot. It's better to fix the hand-held thermometer. Immerse the tip in the sugar water but not touch the bottom of the pot. Otherwise, the measured temperature may be inaccurate. 2. It's better to wear gloves when squeezing macarone batter. When the front batter is about to run out, do not use your hands to clean the batter. You should smooth the flower mounting bag on the table. Use a scraper to scrape the batter forward. Otherwise, it's easy to defoaming. 3. Make a qualified protein cream macarone and it will be half successful. If the protein and sugar cream are not in their proper state after beating, it's better to do it again. Otherwise, the almond powder may be wasted. There are skills in making delicious dishes.
