Chinese Food
French macarone (pasta)
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I've been hitting macarone recently. Macarone is a traditional French dessert. Later, it was spread to Italy that the Italian macarone method was improved. The difference between French and Italian macarone is mainly reflected in the method of making protein cream. In French, protein is sent directly, while in Italian, syrup is needed to make protein cream. Due to the difference of the manufacturing method, the surface of the triumphant macarone is also smoother. Today, I'd like to introduce you to the production method of French makaron.
Cooking ingredients
Cooking Steps
Step1:Sift the almond powder and sugar powder. Even the finer almond powder has some lumps. It can be sifted with a small spoon. Remember. 45g is the sifted weight of almond powder. After sieving, mix the TPT (almond sugar powder) evenly with a hand beater.
Step2:Weigh 33g of egg white (be sure to be accurate. If it is accurate to 0.1g, it is best). Weigh 1g of protein powder and pour it in. Let it stand for 23 minutes until the protein powder dissolves.
Step3:The egg beater is medium high speed. Beat the protein to the hard foaming stage. As shown in the figure, there are upright hooks.
Step4:Add a few drops of pigment for coloring (you can also use toner, etc.).
Step5:Continue to beat the protein and pigment evenly at a low speed. At this time, you can use a scraper to gently scrape the protein on the wall of the egg beating basin to the center to make the whole basin evenly beat the protein.
Step6:Finally, the protein is sent to the hard foaming stage again, as shown in the figure.
Step7:Pour in half the almond powder.
Step8:Use the method of cutting and mixing. At the same time, turn the egg basin. After cutting and mixing for a circle, use a scraper to scrape the batter on the basin wall. Use a spatula to help scrape the batter off the scraper.
Step9:Mix the almond powder with the protein completely as shown in the figure. At this time, the batter is still thin. It's more like the whipped cream.
Step10:Then pour in the rest of the marzipan.
Step11:First, cut and mix the almond sugar powder into the batter.
Step12:Then mix the batter gently and slowly.
Step13:At this time, you can use a scraper to scoop up the batter and let it fall down freely to observe the fluidity of the batter. Until the batter can fall down freely like silk. Make more than five layers of overlap in the basin (as shown in the figure). And keep it for 30s is the best state of macaronage batter. This process is called macaronage.
Step14:Take a medium-sized 0.71cm mounting mouth (you can't cut it directly in the mounting bag). Put it in the mounting bag. Cut a small opening in the front of the mounting bag. Screw it twice (so that the imported paste won't flow out).
Step15:Put the decal bag into a container to introduce the batter.
Step16:Mount the dough circle vertically in the baking tray with silica gel pad. This is a baking pad specially made for makaron. If you don't have it, you can use oil paper. Draw a circle with the lid of the mineral water bottle in advance. The diameter of the circle is generally 33.5cm.
Step17:Tap from the bottom of the baking tra
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Cooking tips:It's said that if you haven't made macarone, you don't need to play baking. Macarone in Chinese means girl's bust. She is also like her name. It's hard to think about. She's extremely sensitive. There are many factors that affect the success of macarone. Humidity, temperature, the beating of protein cream, mixing, skin drying, oven. If one factor is not right, you may not be able to make a successful macarone. In the future, I will share her various things according to macarone. I hope you like it. There are skills in making delicious dishes.
