Chinese Food
Coco macarone (Italian)
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Macarone is well known as a French dessert. But in fact, macarone was invented by Italians. Makaron has a clear sense of hierarchy. It's Crispy on the outside and soft on the inside. Take a bite. The first taste is a very thin but crisp shell. Then there is a soft and dense inner layer. I used the Italian method. Cocoa crust with mint black chocolate ganache filling. It's very delicious. -
Cooking ingredients
Cooking Steps
Step1:Put the egg white and TPT powder from material a into the container (the ultra fine macarone TPT powder does not need to be sieved). Put the cocoa powder and sugar powder into the container after sieving.
Step2:Use a scraper to mix evenly into TPT batter.
Step3:The young granulated sugar and protein powder in material B are mixed evenly.
Step4:Add the protein three times. Beat until stiff.
Step5:Put material C into the milk pot. Start boiling the sugar water when you are beating the protein.
Step6:Boil sugar water over medium low heat to 118 degrees. Turn off the heat.
Step7:Pour the syrup slowly along the edge of the basin. Beat the hard protein cream at high speed at the same time. The temperature is about 50 ℃.
Step8:Mix the egg white cream dried to hand temperature with TPT batter for three times. Mix it evenly every time before adding the next time.
Step9:Gently stir until the batter is lifted by the scraper and falls down in a ribbon shape.
Step10:Put the round hole flower mouth on the flower mounting bag, and put the batter into the flower mounting bag. Extrude a round paste with a diameter of about 4cm on the oilcloth vertically. After the batter is squeezed, tap the bottom of the baking tray with your hand. Shake out the bubbles in the batter. Use a toothpick to pick up the bubbles that cannot be shaken on the surface. Dry the skin for about half an hour until the surface feels non stick.
Step11:Preheat the oven at 150-160 degrees in advance. Put the baking tray in the middle and lower layers. Bake for about 14 minutes.
Step12:It's time to take it out. When it's cool, peel off the macarone one by one. I haven't played pony for nearly two years. I'm really a bit of a handyman. Fortunately, there is no crack or hollow.)
Step13:Make a filling when the crust is cool - put dark chocolate in a heat-resistant container.
Step14:Bring the cream to a boil. Pour into the chocolate.
Step15:Stir and melt into paste. Add mint flavor and mix well.
Step16:When it's a little cold, put it into a flower mounting bag. Refrigerate it until it's slightly solidified.
Step17:Take a piece of macarone shell and squeeze it on Ganesh. Just cover it with another piece.
Step18:Put the made macarone in a sealed box. Refrigerate it for 24 hours, and then enjoy it after the shell and filling are completely integrated. Serve it with a cup of tea or black coffee. Take a long time. Savor it with small bites.
Step19:Delicious ponies are not so sweet. The real ponies will make people aftertaste again and again. After the tide, the ponies are crispy on the outside and soft on the inside. They deserve the reputation of a girl's breast.
Cooking tips:1. Clean the aged egg white and protein. Then seal it with plastic film (use toothpick to pierce several holes) in the refrigerator for more than 24 hours. 2. Baking temperature and time need to run in with your oven. 3. Stuffing is more important than macarone shell. It gives macarone soul. The quality of stuffing directly determines the quality of macarone. There are skills in making delicious dishes.
