Chinese Food
Italian protein cream macarone
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Thank you so much for the prescription.. Please refer to here for the experience of making protein cream explained by sister radish - compared with macarone of ordinary protein cream, Italian protein cream takes shorter time to air. I like it very much ~ ~ when I made the ordinary protein cream version, it has been airing for 6.7 hours =. =This is only half an hour or so. It's more convenient and more economical
Cooking ingredients
Cooking Steps
Step1:Weigh out the protein. It's basically two. There's a little bit lef
Step2:Almond powde
Step3:Sugar powder. Together with almond powde
Step4:The small one is my sieve. Prepare to sift almond powder and sugar powder. The big one is used to sift the flour. Because the almond powder is thick, I used the one with the bigger hol
Step5:Two large pictures are specially left to compare the size of the lower hol
Step6:The protein hits the tip directl
Step7:Add water to the sugar and boil it into 119 degree syrup in a pot. Then pour it into the beaten egg white as thin thread. While beating, use the electric egg beater to continue beating until the egg white drops to about 30 degree. Do not touch it hot. Forgive me for not taking syrup temperature and pouring syrup to beat protein. There is no third hand..
Step8:The protein icing is divided into two parts. Add a few drops of red and yellow pigment eac
Step9:Divide the mixture of almond powder and sugar powder into two parts. Add them to the mixed protein cream respectivel
Step10:It's re
Step11:Mixed yellow batter. Glossy batte
Step12:It's red. I made it lighter. There's still some psychological shadow to the pigment
Step13:In two mounting bag
Step14:Squeeze on non stick silicone pa
Step15:I don't use a round flower mouth. It's about the size of the squeeze.. Air at room temperature for about 30 minutes. The surface is not sticky. It can be baked with soft shel
Step16:It's about 1215 minutes at 160 degrees. It needs to be baked several times. It's different in size. This one will overcooke, too. Be sure to keep an eye on i
Cooking tips:1. Almond powder. Be sure to use large almond powder. Do not use small white almond powder. The taste is different. 2. Use a coarser sieve for the big almond powder. There will be some that can't be sifted. If you have a blender, you can grind it. If you don't have a blender, weigh the rest of it, and then fill in it with a new one. So go back and forth until the weight is right. 3. You can use round mouth when squeezing batter. It's ok if you don't use it. I'm useless.. 4. The silicone pad must be used. It's OK to use high temperature oilcloth. In the last two pictures in the step, both of them are OK.
