PH lemon cream macarone recipe-Chinese Food-best chinese food recipes-cooking food

PH lemon cream macarone

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The reason why macarone's taste is particularly attractive is the sense of hierarchy brought by a variety of different tastes. One bite. The surface layer is as thin as an eggshell. The inner layer is soft and soft. The filling is another taste. All kinds of flavors are gently released in the mouth layer by layer. The layers are extremely rich. The steps of makaron production are not complicated at all. Only the protein is sent. The consistency of the batter and the baking temperature are particularly stressed. This time, the makaron is tasted well after filling with the pH universal lemon cream cream. The intense citric acid neutralizes macarone's sweetness. The taste buds enjoy the sweet taste

Cooking ingredients

Cooking Steps

Step1:1. Prepare all materials. One part of the egg white is to be added into the TPT mixed with almond powder and sugar powder 1-1. One part of the egg white is to be mixed with 15g of young granulated sugar and a small amount of protein powder evenly, and then whisked. 76g of young granulated sugar and 24g of water are to be separately boiled with sugar water.

Step2:2. Mix the TPT with the egg white. Coarse mixture is good.

Step3:3. Add a small amount of protein powder into the egg white and mix evenl

Step4:Use electric eggbeater to eliminate wet and dry condition

Step5:5. Sugar water heated to 118 degree

Step6:Add a small amount of sugar water into the beaten protein in several times. Mix it with the electric egg beater while one side is upside down. Pat it a little bit paste while making it

Step7:7. Add toner. Beat until the temperature of the protein drops. Stop when the grain is clear. The picture is in the state of just passing. There is no grain yet

Step8:8. The beaten protein is added to the mixed TPT in three times. After cooling, the Italian protein cream will not move

Step9:9. Cut and mix the first two times evenly. The times should not be too many. Avoid defoaming. When adding for the first time, it is necessary to smear the basin wall for proper defoaming.

Step10:10. Add the protein for the last time. Do not cut it and mix it directly until it is evenly mixed. The batter should fall slowly without breakin

Step11:11. Put it into the mounting bag. Use the scraper to push the concentratio

Step12:12. The size of the mounting head is determined according to the figure. The ordinary round flower mouth is Wilton 12. The batter is packed in a flower mounting bag and evenly squeezed on the silica gel pad, each with a diameter of about 4cm. After squeezing, gently tap the baking tray to shake out the bubbles. You can also use toothpick to pick up the bubbles that cannot be shaken on the surface.