Chinese Food
Macarone with lemon
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I met macaron in the West Point store of the airport. I was curious that a small biscuit, which is not much bigger than a coin, could be sold for 25 yuan. I bought a biscuit because of curiosity and tasted it. I ate it for the first time. It has a distinct taste. The entrance is a very thin but very crisp shell. Then there is a soft and dense inner layer with a little sticky teeth. This is the charming taste of soft outside and inside. I have to say. Ma Kalong is really unique. A beautiful macarone with smooth surface and no pit scar. It will shine under the light. The lower edge of the cake body will appear a beautiful lace skirt because of baking. This is the perfect macarone. I never thought I could be a macarone. And it's another west point that makes me love and hate again after praising. I can't figure out how to die. For me, this is just the beginning. I hope I can really master it. Then I can give it the changes I like. -
Cooking ingredients
Cooking Steps
Step1:All food materials shall be weighed for standb
Step2:TPT screening. Add 33 grams of protein and mix well. Cover with plastic wrap for standby
Step3:75 grams of sugar and 23 grams of water to 116 degrees and 120 degrees with a small fire
Step4:In the gap of boiling sugar water, beat the other 33 grams of protein with a little protein powder and sugar until the foam is dry
Step5:Pour the boiled sugar water slowly into 4 along the side wall of the egg barrel and continue beating until stiff
Step6:Add the pigment into 5 and mix well
Step7:Take 1 / 3 of the protein and mix into 2. Mix well with pressing method
Step8:Then add 1 / 3 of the protein and mix in step 7. Continue to mix with pressing method
Step9:Mix the last 1 / 3 of the protein into 8. This time, use the method of copying the bottom. Draw the j word to mix the batter at a time. Lift the mixed batter up to the silica gel plate. The batter falls like a ribbon. The batter is also very shiny
Step10:Pour the batter into the flower mounting belt with the flower mounting mouth (the diameter of the flower mouth is about 1cm)
Step11:Squeeze the batter on the tarpaulin. The diameter is about 3.5cm . shake the baking tray for several times after squeezing. Make the batter skin smooth. If there is any bubble, use toothpick to prick it. Then cool the skin for about 20 minutes. Touch the skin without sticky hand
Step12:Preheat the oven at 150 °. Lower and middle layers. Heat up and down. After entering the oven, adjust the temperature to 140 °. Bake for 18 minutes
Step13:Bake for 12 minutes. Open the oven door for 10 seconds, then close it and bake for 6 minutes. Immediately remove the roasted macaroni from the baking tray and let it coo
Step14:Beat up the eggs and mix them with lemon juice and sugar. Heat over low heat to 80 °
Step15:Sieve 14
Step16:Cool the sifted mixture to 40 ° and mix well with the softened butter
Step17:If the amount of filling is large, it can be covered with plastic film and put into the refrigerator for cold storage
Step18:Just put the filling into the pie.
Cooking tips:1. If aging protein and protein powder are used, they can be dispensed with; 2. Sugar water temperature can be adjusted according to the air humidity. When it is wet, it can be used at 120 degrees. If it is dried in an oven, it can be used at 116 degrees; 3. Judge the mark of macarone baking - push it. If it is not moved, it will be cooked. There are skills in making delicious dishes.
