Chinese Food
Colorful macaron
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Once it was because of one sentence - you are only one macaron away from France. That little round cake hit the power of flood in my body at a glance Started the development of macarone journey. In line with the principle that failure is the success of her Mommy, I'm going all the way to die. Finally, I'm out of school. The following formula is the amount of 28 * 28 gold plate. It's less and no waste. I hope to help you.
Cooking ingredients
Cooking Steps
Step1:Separate the egg white from the egg, weigh the Italian protein, i.e. Part C of the formula, and put it into a silica gel cup. Add the protein powder and stir it slightly. Mix ingredients B and let stand; mix almond powder and sugar powder in ingredients A. mix with egg cream and put aside. Open fire and boil the sugar water. Turn the gas to the position of medium and small fire to start heating. When the temperature of sugar water reaches 90 ℃, start to use the maximum gear of the eggbeater to beat the material. We mix the C material in advance. When the protein reaches the hard foaming state, the eggbeater will pull up the strong sharp corner. Turn off the temperature of sugar water to 118 ℃ (depending on the humidity. Do not exceed 120 ℃). Quickly pick up the pot and pour it into the hard protein just now. It is best to use a small amount of it for many times. Of course, it is OK to drop it all the time in a straight line. The eggbeater opens the maximum gear to quickly fuse the sugar water and protein. After all the sugar water is poured out, turn the eggbeater to medium and low speed. At this time, add a little pigment. Beat the egg cream until the hand temperature is reached. The qualified protein cream is bright, thick and firm.
Step2:Mix the protein cream into the TPT three times. The action should be gentle. Use the mixing technique. Mix well. Do not over mix. First mix state diagra
Step3:2⃣ Mixing state diagra
Step4:3⃣ Mixing state diagra
Step5:Put the batter into the decoration bag. The decoration bag has already put the medium-sized round flower mouth in advance. Spread a hot oilcloth on the baking pan. Squeeze the batter. Draw a comma at the end. Then the small round cake will have a smoother shell surface.
Step6:Squeeze well. Cool the skin at room temperature. Preheat the oven 160 degrees at the same time. About 15 minutes later. Touch the middle part of the pie with your hand. It's ok if you have a soft shell that doesn't stick to your hand. At this time, it can be put into the oven. After about 17 minutes, the bottom of the oven can be slightly colored.
Step7:The bottom of the roasted macarone shell must be concave A kind of Lace bottom. It's not hollow.
Step8:Please note that although the hollowness will blend well after filling, it is not. Hollow is obviously sweeter. So I still want to be perfec
Cooking tips:Tips1 - because of the lack of water, it is recommended to use a small milk pot with a thick bottom. The best one is less than 12cm. Ha ha, on the way to maltreat the pony. The milk pot has lost several times. It has skills in making delicious dishes.
