Black tea cheese macarone (Italian style) recipe-Chinese Food-best chinese food recipes-cooking food

Black tea cheese macarone (Italian style)

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Macarone has a magic charm. Once you fall in love, you can't extricate yourself This macarone is not pigmented. I like it very much. Added black tea powder. Neutralized some sweetness with the bitterness of black tea. The stuffing is my favorite cheese filling. The acidity of the cheese neutralizes the sweetness of macarone. I describe this macarone as a pure girl. It's very appropriate to think about it. wechat-15111107373

Cooking ingredients

Italian protein cream:90g

Italian protein cream material:8

almond cheese stuffing:8

almond paste:40g

fermented butter:40g

cream cheese:35g

Cooking Steps

Step1:Mix almond powder, black tea powder and sugar powder; sift twice; add 25g egg white; mix well until the egg white is absorbed. Set aside.

Step2:Next, make the French protein cream - add the egg white and protein powder to make it frothy. For standby; boil the white sugar with water and medium heat to 117 ° C and turn off the heat; immediately pour the syrup into the protein basin and whisk it at high speed. Whisk the protein until stiff. We don't need all the protein cream. Just take 90g.

Step3:Add 90g protein cream to the almond paste. Press and mix until the rubber scraper picks up the batter and it just falls in a band. At this time, the batter is in the best state. Immediately put it into the decoration bag to extrude the batter. The batter is extruded into a uniform circle with a round flower mounting mouth. The size depends on your own needs. I squeeze about the diameter 3.5cm . the diameter is about 5cm after baking. After squeezing, shake the baking tray gently to remove the bubbles. If there are bubbles that cannot be discharged, use a toothpick to prick them. Let it stand for 10-30 minutes to dry the skin. Touch the skin gently without sticking. (it should not be too long to avoid too much defoaming and no skirt

Step4:Preheat the oven at 160 ° C. put it into the oven and adjust the upper temperature to 160 ° C. lower the temperature to 130 ° C. keep the middle temperature for 20 minutes. Bake until the lid is shaken. If the lid doesn't move, it means it's done. After baking, remove the tarpaulin and macaroni cake together and cool them before taking them off. Otherwise, the bottom of the cake is easy to get rotten.

Step5:Mix the stuffing materials at room temperature until they are light and fluffy. The stuffing is packed into a flower mounting bag and squeezed into the center of one macaroni. Then another macaroni is covered. Refrigerate for one night. Let it absorb the filling water before eating.