Chinese Food
Macarone (Italian protein cream version)
(99760 views)
Every time I write about macarone's recipe, it's always a huge project. It's not because of the complexity of makaron's production process. It's because I always want to write down all the things I should pay attention to in the production process - makaron is a small thing. It's really very abrasive. The beauty of it has made countless people fall in love with it. However, the production failure that always appears inadvertently has also made many people flinch. This recipe is the Italian version of macarone. Compared with French protein cream, it is more stable, but there is an extra step of boiling syrup. Combine the video with this very, very wordy recipe. I wish you all the best makaron in your mind.
Cooking ingredients
Cooking Steps
Step1:Mix almond powder and sugar powder (if you want to make macarone products with smoother surface, the almond powder can be sifted). Add 33 g egg white and a small amount of toner.
Step2:Use a scraper to continuously mix the powder and egg white, and make them into a very thick batter (the amount of color powder is added according to your own needs, and the color depth you like is adjusted. Color powder is recommended. No moisture will affect the batter. Color paste and liquid pigment can also be used. It is possible to dilute the batter and affect the effect if the amount is large. Cover the batter with plastic wrap to prevent it from drying out.
Step3:On the other side, I'm ready to cook the Italian protein cream. First 33 grams of egg white, 15 grams of sugar and 1 gram of protein powder. Use the beater to beat until it is dry and foamy (lifting the beater can pull up an upright sharp corner). Protein powder can improve the stability of protein cream. It's very helpful to make a successful macarone. If you don't have protein powder, you can use it.
Step4:Pour 75g of sugar and 22G of water into the milk pot. After the water and sugar are completely mixed, heat the milk pot over a low heat and keep boiling until the syrup is boiled. Use syrup thermometer to test the temperature of syrup. Turn off the fire immediately when the temperature reaches 118 ℃ (it's very important to boil to an accurate temperature, so choose a syrup thermometer with accurate temperature measurement).
Step5:After turning off the fire, immediately pour the boiled syrup into the beaten protein (this action should be fast. Pour immediately after cooking. Do not delay any time so as to avoid the temperature of syrup falling). While pouring, use the egg beater to continuously beat the protein at high speed until the syrup is completely poured out.
Step6:After the syrup is poured, continue to beat for two or three minutes to reduce the temperature of the protein cream.
Step7:After mixing, the Italian protein cream is ready.
Step8:Mix the cream with the almond batter you mixed before. Mix 1 / 3 of the cream with the batter. Then add the remaining cream and mix well. Turn the mixture from the bottom to the top. The mixing action shall be as fast and large as possible, so that they can be mixed evenly in a short time.
Step9:Check the consistency of the paste after mixing. Use a scraper to pick up the batter. The batter drips down like a ribbon. It indicates that the appropriate consistency is achieved (if the batter is too thick, you can mix it more. Make the protein cream slightly defoaming. Make the batter thinne
Step10:
Step11:
Step12:
Step13:
Step14:
Step15:
Step16:
Step17:
Step18:
Step19:
Step20:
Cooking tips:1. The key points of makaron production are clearly written in the production process. There is no more verbosity here. It needs to be emphasized that the baking temperature of macarone. Please adjust it flexibly according to your own oven conditions. If the baking temperature of macarone is not enough, the bottom will be soft. It is not easy to take it off the oil paper; if the baking is excessive, the color will be too strong. It will affect its color. It will turn yellow. At the same time, the taste will be too dry - even if the macarone is just baked out, it should not be baked to dry and crisp. Instead, it should try to keep the outer crisp and inner soft taste. 2. Whether macarone is delicious or not. In addition to baking to the right degree, macarone filling is also very important. This makaron filling is made of a lot of presidential butter. It's a very simple but delicious filling. The president's butter is fermented butter. It has a fresh and slightly sour milk flavor. It gives the stuffing a big bonus. We add different fruit powder according to our preference
