Chinese Food
Matcha macarone
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Falling in love with a dessert may not only be because it's beautiful, but also because of its taste. Every bite is the enjoyment of the taste buds. If my dear wants to taste it, please try this one with me - Matcha macarone.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients: TPT Almond Powder 50g, sugar Powder 50g, aged egg white 19g + 19g, sugar 8g, protein powder 0.2g, Matcha powder 8g. Syrup fine sugar 42g, purified water 12
Step2:Almond Powder 50g, sugar Powder 50g and Matcha powder 8g are mixed and screened.
Step3:Add 19g of aged egg white to the almond powder. Cover the egg white with almond powder. Set aside.
Step4:Add 0.2g protein powder and 8g sugar powder to 19g aged egg white until hard foaming.
Step5:Syrup - 42g of fine sugar, 12g of pure water, stir slightly. Cook over low heat until bubbling. The temperature is about 115 ℃. Turn off the heat.
Step6:The boiled syrup is slowly poured into the egg cream along the inner wall of the container. The eggbeater is then whisked at high speed.
Step7:Beat the protein cream to the inverted triangle state.
Step8:Turn the almond powder and egg white evenly. At this time, the almond paste is relatively dry.
Step9:The protein cream is added to the almond paste three times. Scoop out 1 / 3 protein cream for the first time. Mix well. Scoop out 1 / 3 of the protein cream for the second time. Stir and cut half evenly. The third J method is mixed. The range can be large but the strength should be gentle. Turn evenly.
Step10:The mixed macarone paste is delicate, smooth and in the state of ribbon.
Step11:The large-sized flower mounting bag is covered in a wide mouth cup. Scoop macarone paste into the flower mounting bag.
Step12:Prepare silica gel pad and cut the decorative ba
Step13:Makaron embryos of about 2.8cm in size were extruded vertically. Try to be the same size.
Step14:Cold skin - cold skin at room temperature. Dry and ventilate until the skin is not sticky. 25-40 minutes. Oven cold skin. Hot air circulation 50 degrees for 5 to 15 minutes. The skin is not sticky.
Step15:Bake - 140 degrees up and down for about 15 minutes. The successful pony basically came out in 3 minutes.
Step16:Five minute pony. It's just beginning to show the skirt.
Step17:Remove the makaron embryo from the silica gel pad after it is discharged and completely cooled. Pair up according to size.
Step18:Filling - Basic cream filling. 50g salt free butter, 10ml pure milk, 28g sugar, one egg. Soften and stir the butter to a delicate paste state. Beat the egg liquid until it turns white and presents small bubbles. Add 28g of fine sugar and 10ml of pure mil
Step19:
Step20:
Cooking tips:1. The egg white shall be prepared two days in advance. It shall be covered with plastic film and refrigerated. 2. Makaron's entrapment is makaron's soul. In order to make a soulful pony for all the friends, I will share the entrapment with you. 3. Don't ask if the almond powder can be replaced. If not, buy it. 4. Method of filling - Basic cream filling. 50g salt free butter, 10ml pure milk, 28g sugar, one egg. Soften and stir the butter to a delicate paste state. Beat the egg liquid until it turns white and presents small bubbles. Add 28g of fine sugar and 10ml of pure milk, stir slightly and cook over low heat until all the sugar is dissolved. Cook until the temperature of syrup reaches 118 degrees. Slowly pour the boiled syrup into the broken egg liquid along the inner wall of the container. Beat the egg beater at a low speed until the egg cream is completely cooled. Mix well with butter. Add three spoons of orange peel sauce Put the sauce into the flower mounting bag and refrigerate it. There are skills in making delicious dishes.
