Chinese Food
Five petaled flower decorated Matcha macarone
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Whenever I have time every week, I will make macarone once. It's just because of my pure hobby. It's also because my children love to eat. Even though the pony has abused me thousands of times, I still treat the pony like my first love. Now, children only love macarone made by me. They can also understand the pony spirit I summed up as Einstein spirit - not afraid of failure, not afraid of difficulties. That's what I get most from kowtowing ponies. This is the first time to try the makaron with the smell of Matcha tea. I spent half a day practicing the cream mounting that I'm not good at. I have both the appearance and the taste. I like this kind of matching very much. Compared with the pony with added pigment, it is more natural without added pigment. My baking will not do. Happiness is only a female craftsman. Do not forget the original intention. Fang de has always been. (the pictures and texts of this recipe are all original by the author 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, sugar powder and Matcha powder in material A. add 33 grams of egg white. Mix with scraper to make TPT batter.
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:Add the egg white cream to TPT batter for 3 times. Gently turn until the batter is lifted by the scraper and falls in the shape of a ribbon.
Step6:Cover the flower mounting bag with a round hole flower mouth. Put the batter into the flower mounting bag. Extrude a circle 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 until the surface feels non stick.
Step7:Preheat the oven at 150-160 degrees in advance. Put the baking tray in the middle and lower layers. Bake for 12 to 14 minutes.
Step8:It's time to take it out. When it's cool, peel off the macarone one by one. The baked macarone is not cracked or hollow. The cake like structure is better.
Step9:Cream out five petals of flowers. Refrigerate until stiff.
Step10:Macarone squeezed the stuffing he liked. Put five petals on the surface. 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. 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. 3. I use fresh egg white here. For novices, it is recommended to use aged egg white. Aged egg white - clean. Then seal with plastic wrap (use toothpick to pierce several holes) in the refrigerator for more than 24 hours. There are skills in making delicious dishes.
