Chinese Food
Chocolate macarone
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I made a makaron material. It was divided into two plates to bake. One tried to bake the dried skin with 130 ° hot air circulation. The other tried to bake the dried skin with 140 ° hot air circulation. As a result, the skirt edge baked at 130 ° was very big. The 140 ° group edge was relatively small. There would be a little crack in the position of the skirt edge and shell. Fortunately, there was no hollow crack at the end. It was the problem of the skirt edge being implicit Already. This is the indoor air drying 140 degree hot air circulation baking. The finished product is good. I use the beautiful oven. The temperature is relatively high. When you make it, you can refer to your own oven. After running in for more than two times, you will generally know what temperature is good. -#It's bad for my snacks.
Cooking ingredients
Cooking Steps
Step1:Mix almond powder and sugar powder evenly and sif
Step2:Dig a small hole in the middle of the TPT. Pour in the egg white 1. Cover it gentl
Step3:Egg white 2 with protein powder and 7g suga
Step4:Use the eggbeater until there is a short right angle
Step5:37 grams of sugar, 11 grams of water, simmer to 118 degree
Step6:Pour into the beaten egg whites for 5 to 6 times and beat them at high speed to cool down. Do not pour them into the egg beater every time
Step7:Mix TPT and egg white with silica gel knif
Step8:Pour 1 / 3 of the protein cream into the almond past
Step9:Mix well. Add a little red pigment. Mix wel
Step10:Add 1 / 3 protein cream into the almond paste. Cut and mix evenly. The technique should be light
Step11:The last 1 / 3 of the protein cream is added. Cut and mix evenly. The final state is that the almond paste can be folded down 45 fold
Step12:Mounting ba
Step13:Squeeze on the macarone silicone pad vertically and evenly. After squeezing, shake two or three bottoms slightly. Pick up some big bubbles with toothpick
Step14:Put the baking tray in the middle and lower layer after the surface is skinned and not sticky. Directly turn 140 ° hot air to bake for 16 minutes. Cover with tin paper for about 12 minutes and put it on the heavy color. Put it out of the oven and cool it before demoulding
Step15:It's out of the furnace. There are some small recesses in the center. It's basically not hollow
Step16:Filling chocolate filling making - melt the dark chocolate and light cream in butter after they melt in water. Soak the gilding slices in advance and then melt them. Put them in the refrigerator and refrigerate for a few hours. After filling, refrigerate in a sealed refrigerator overnight and enjo
Step17:Finished produc
Step18:Finished produc
Cooking tips:There are skills in making delicious dishes.
