Chinese Food
Make a wish. What does macaron do. The lowest failure rate
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When it comes to macaron, almost everyone thinks it's French dessert. It's mostly because macaron is a French name. But it's a real Italian dessert. This kind of beautiful snack first appeared in the Italian aristocratic social circle in the 8th century, but later it was carried forward in France and became well known. Macaron is known as the girl's breast. Because of the complexity of the craft, it has the reputation of Queen of West Point. In the past, it was only the French royal aristocrats could enjoy it. This dessert is made of protein, almond powder, white sugar and icing. The smooth surface and lace skirt at the bottom of the cake are really luxurious and attractive. Bite the mouth with a thin and crispy shell, followed by a soft and dense filling with sticky teeth. Marvel at the rich sense of hierarchy, and at the same time, you will be intoxicated by the unique taste between the taste buds. Happiness upgrades in an instant at this moment. In the process of making macarone, we should be careful every minute and second
Cooking ingredients
Cooking Steps
Step1:Sift 50g almond powder and 50g sugar powder. This process is also called TPT.
Step2:Add 20g protein and proper amount of toner to the screened TPT. Stir until there is no particle.
Step3:Boiling syrup. Heat 230g sugar and 70g water in a small milk pot and measure the temperature with a thermometer. Heat the syrup to 116-120 degrees.
Step4:Make Italian protein cream. While boiling syrup, beat 115g protein and 20g sugar until wet foaming (sextuple). When the syrup temperature is up, quickly pour it into the protein, and whisk it to dry foaming at medium and high speed.
Step5:Mix the batter. Take 65g of the Italian protein cream (we beat several portions of the above Italian protein cream. It's too few to operate well) and add it into the TPT batter. Mix it evenly with a soft scraper until the batter is delicate, thick and glossy. This is also called macaronage.
Step6:Squeeze the batter. Pack the batter in the mounting bag and squeeze it evenly on the silica gel pad. Each diameter is 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.
Step7:Put it in a ventilated place and let it dry the skin naturally (you can also use a blower to dry it at home). When there is a layer of skin on the surface that doesn't touch your hands, you can bake it. The oven is on fire 150 degrees, under fire 120 degrees. Bake for 18 minutes.
Step8:After baking, let it cool and take out for filling. That's how the perfect macarone does it.
Cooking tips:Master taught you to pay attention to the fact that [egg white] can separate the egg white from the water and make a stronger and more stable macaroni. Pour the egg white into the bowl. Cover with the plastic wrap. Then use a toothpick to poke holes in the plastic wrap. Put it in the refrigerator for freezing. But it can be kept for up to 3 days. It is important to remember that it must be taken out and thawed to room temperature before use. [fresh ingredients] old eggs are needed in the formula. It doesn't mean that the expired eggs should be used. We need to buy the freshest ingredients, including fresh almond powder. If the almond powder is put too long, it will make makaron have no beautiful luster. Therefore, macarone needs fresh ingredients to make the best of its taste. [screening] to make macarone, you need more delicate almond powder, so that it can be screened smoothly. But if you buy almond powder in bags. The almond powder is too coarse to be sifted, then you can put the almond powder into the food processing machine for grinding
