Chinese Food
Lemon Cheese macarone
(98892 views)Cooking ingredients
Cooking Steps
Step1:The ingredients are ready. Weigh to gram accurately. I don't use aged egg white. It's fresh. Macarone special sugar powder for sugar powder... Almond powder is macarone special almond powder. It's very fine. It doesn't need to be screened.
Step2:First mix 100g almond powder and 100g sugar powder. Add a little food color powder. Mix well.
Step3:Put in 38 grams of egg white. Do not stir first. Cover the egg white with powder.
Step4:Divide 38 grams of egg white and put them in the egg basin. Mix 15 grams of sugar and 1 gram of protein powder. Add sugar powder three times. Beat until the protein is close to hard foaming. Lift up the eggbeater. The protein can pull out a hook about 4cm long. The sugar water can start to boil when you are beating the protein.
Step5:I boil the sugar water on the gas stove. Use medium fire to boil the sugar water. Turn off the fire when the sugar water reaches 116 ℃ to 118 ℃.
Step6:Open the eggbeater at a high speed. Pour the syrup into the whipped egg white cream in the form of a thin water stream. Note that the speed of pouring the sugar water should not be too fast or slow. After pouring the sugar water, turn the eggbeater at a medium speed to continue to beat the egg white cream until it is close to the human body temperature of about 40 degrees, which means it is in a hard foaming state. The finished egg white should be upright inverted triangle and shiny like paint. It has a curved chicken tail when lifting the beating head.
Step7:Mix the almond powder, sugar powder, egg white and toner.
Step8:Mix the protein cream with TPT batter three times. Try to mix the first two times evenly without color difference. Use the mixing method for the last time. Avoid excessive defoaming gently. The batter can fall in a ribbon.
Step9:The consistency of the mixed protein almond paste is as shown in the figure - after lifting the scraper, the almond protein paste appears as a ribbon and falls down.
Step10:The mounting bag is covered with the mounting mouth. I use Sanneng sn7066. Paste it into the mounting bag. Extrude a round batter with a diameter of about 3.5cm on the silica gel pad. Pay attention to flattening the baking pad. When extruding, the mounting mouth should be vertical. Otherwise, the skirt will be crooked when baking.
Step11:After the batter is squeezed, tap the bottom of the baking pan with your hand. If there is any bubble, pick it with a toothpick. Put it in a ventilated place. Let it air dry for half an hour naturally until the surface feels non sticky and forms a soft shell. It's time to put it in the oven. Preheat the oven in advanc
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Cooking tips:Tip: the sugar for boiling water must be special for baking. It is not allowed to boil the sugar for supermarket bought sugar or soft white sugar. It is not recommended to stir when boiling the sugar water. It is easy to reverse the sand when stirring. After the egg white cream is passed, it will start to stir when the temperature is about the same as the hand temperature. If the egg white cream is put too long, it will defoamer. When macarone is baked, it is very dry almond sugar Pie. You really need to add stuffing and put it in the refrigerator overnight. It will be soft, waxy and delicious. Besides, macarone is not delicious. The main thing is that the stuffing must be good. It should match with the pie crust. When eating macarone, you must match it with black tea or coffee. In this way, you can taste its delicious dishes and have skills.
Very powerful ~ learn!
Lemon Cheese macarone, a little more sugar will taste better
Materials are so hard to buy