Italian macarone recipe-Chinese Food-best chinese food recipes-cooking food

Italian macarone

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There are two big holes in baking. Qifeng and makalon. The industry insiders say that baking depends on three points of stage work and seven points of baking work . I feel that these two things are much better. I can definitely hone my own stage work and baking work. Recently, I knocked on the Italian macarone. It took me two times to succeed. My pony is not perfect. It belongs to family version. The material and dosage are also suitable for family DIY operation. -

Cooking ingredients

pink food pigment:3 drops

Italian protein cream -:8

protein:37g

sugar:17g

syrup (sugar + water):84g+25g

lemon juice:3 drops

stuffing:peanut butter

Cooking Steps

Step1:Prepare the required materials.

Step2:Almond powder and sugar powder are mixed and sifted.

Step3:Add 37G protein and mix well.

Step4:Drip in the food pigment and mix well.

Step5:Mix the batter as shown in the figure.

Step6:Add 17g of granulated sugar into 37G of protein in three times and beat until hard foaming.

Step7:Add 25g water to 84g sugar and cook it to 120 degrees (Bruce Lee didn't use a thermometer. Just cook it to the transparent, bright and a little viscous feeling on the picture).

Step8:Slowly add all the cooked syrup to the egg white.

Step9:Add syrup and cream until you can lift the stiff corners. The cream is glossy.

Step10:Mix the pasta cream into macarone batter for three times.

Step11:Put the batter into the decoration bag.

Step12:Cut an opening with scissors. Extrude a circle on the oiled paper.

Step13:Dip your hand in a little water after squeezing. Press the sharp corner of the surface flat.

Step14:Let it dry at room temperature until the skin on the surface is not stained. Preheat the oven at 170 ℃ for 10 minutes, then put it above the middle and lower layers of the oven and heat it at 170 ℃ to bake out the skirt (about 4 minutes). Turn it up and down at 140 ℃ to bake for 13 minutes.