Chinese Food
Cute macarone hat
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On the first day of the new year, I'd like to give you a lovely macaroni hat. I wish you warm as spring. On the last day of 2016, I kowtowed out the alien macarone I wanted. I had a new understanding of ponies. I used to make macarone. I would age the egg white ahead of time. Now, I make it with fresh egg white. It's also a kind of progress. Looking back on the past year, there are many things I want to do that I haven't done. Let's leave it to 2017. I wish you all the best in the new year. If you are OK, it's sunny; if I am ok, it's sunshine Look carefully. It looks like a Christmas hat. No matter what hat it is. Delicious and lovely. Only macarone hat. (this menu is the original of the author's Xinyan sign language 00. It is exclusively published on the bean and fruit food platform. Unauthorized reproduction is strictly prohibited. If there is any violation, legal responsibility shall be investigated.) -
Cooking ingredients
Cooking Steps
Step1:Sift the almond powder and sugar powder in material A. divide into two equal parts. Add 16.5g egg white into each part. Add a little more toner to one part. Use a scraper to mix evenly into TPT batter. One is the primary color and the other is pink.
Step2:The young granulated sugar and protein powder in material B are mixed evenly. Add in the protein three times. Beat until stiff.
Step3:Put material C into the milk pot. Start boiling the sugar water when you are beating the protein. Boil sugar water over medium low heat to 118 degrees. Turn off the heat.
Step4:Pour the syrup slowly along the edge of the basin. Beat the hard protein cream at high speed at the same time. The temperature is about 50 ℃.
Step5:Divide the egg white cream to hand temperature into two equal parts. Add one part to the original TPT batter. Gently stir until the scraper lifts the batter and falls down in a ribbon shape.
Step6:Add the other one to the pink TPT batter. Mix well.
Step7:Put the round hole flower mouth on the flower mounting bag, and put the batter into the flower mounting bag.
Step8:Extrude the shape of the hat on the oilcloth. After the batter is squeezed, tap the bottom of the baking tray with your hand. Shake out the bubbles in the batter. Use a toothpick to pick up the bubbles that cannot be shaken on the surface. Dry the skin for about half an hour until the surface feels non stick.
Step9:Preheat the oven at 150-160 degrees in advance. Put the baking tray in the middle and lower layers. Bake for about 14 minutes.
Step10:It's time to take it out. When it's cool, peel off the macarone one by one.
Step11:When the crust is cold, make the cream filling - soften the butter thoroughly, then add the cream and mix well. Put the cream stuffing into the flower mounting bag. Take a piece of macarone shell and squeeze it into the stuffing. Cover the other piece.
Step12:Put the made macarone in a sealed box. Refrigerate it for 24 hours, and then enjoy it after the shell and filling are completely integrated. Serve it with a cup of tea or black coffee. Take a long time. Savor it with small bites.
Cooking tips:1. Baking temperature and time need to run in with your own oven. 2. Delicious ponies are not so sweet and greasy. Real ponies will make people aftertaste again and again. After the tide, the ponies have crispy skin, soft heart, beautiful and delicious appearance. There are skills in making delicious dishes.
