Chinese Food
[Italian lemon macarone] - produced by couss co750a intelligent oven
(104061 views)![[Italian lemon macarone] - produced by couss co750a intelligent oven](https://cp1.douguo.com/upload/caiku/b/9/7/yuan_b9c0c42e788ab388f8162a9770414b07.jpg)
If Qifeng is a hindrance for beginners, then macarone is the Waterloo for many advanced bakers. As we all know, makaron is very exquisite. Baking is also very important. The accuracy of oven temperature and heat balance and other factors will directly affect the finished product. This time, co750a cross-border oven is used for baking. Strong wind force and even temperature. 2 plates of macarone are produced perfectly. The surface is crisp, thin and smooth. The skirt is beautiful. The outer shell is also very crispy. With a rich lemon fragrance of the filling. Refrigerated for one night to eat. Crisp outside and soft inside. Rich and layered taste. It's not too wonderful.. The steps and points of attention of the production are also written in great detail. You must read them carefully. Then, Meimei will present them.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials used.
Step2:Sift the sugar powder and almond powder of TPT and mix them well. Add the toner to the protein. Mix well and cover with the toner.
Step3:Before you prepare the cream, boil the sugar water. Put the sugar and water in the milk pot. Set the thermometer at 120 ℃ and then start heating.
Step4:When the sugar water boils to about 80 degrees, put the egg white in the protein cream in the silica gel cup. Add the fine sugar and the protein powder in three times and beat to the hard foaming state.
Step5:Pour the newly cooked sugar water into the protein cream slowly and evenly. Continue to beat with the maximum gear until the protein cream has a hard foaming state with clear lines.
Step6:The protein cream is lifted like a broom.
Step7:Mix the powder mixed in TPT with egg white and color powder, and mix them evenly until they are glossy.
Step8:Add the protein cream into the almond paste in 3 times. Press it for the first time and mix it well. Stir it properly for the second time until the mixture is even.
Step9:After the third addition, mix it up lightly. When the scraper pulls up the batter, it will float like a ribbon.
Step10:Pour the batter into the decoration bag with round mouth, and evenly extrude the round cake shape on the baking tray with oilcloth.
Step11:2. After all the plates are extruded, let them dry until the soft shell is formed on the surface. About 510 minutes.
Step12:Couss intelligent electric oven co750a. Select the hot air mode in advance. Preheat for more than 10 minutes with 180 degrees. 2 put in the baking tray at the same time. Adjust the temperature to 165 degrees. Bake for about 5 minutes.
Step13:When the skirt reaches the highest state and starts to fall back, adjust the temperature to 145 degrees. Continue baking for 610 minutes.
Step14:After baking, macarone will place the net rack to cool. After cooling thoroughly, take it from the oilcloth.
Step15:The shell with crispy outside and waxy inside is also delicious.
Step16:The skirt and the bottom are beautiful.
Step17:Put the stuffing into the flower mounting bag with round flower mouth. Squeeze it evenly into the middle of macarone shell, and then cover it with another piece. The beautiful macarone is ready.
Step18:Refrigerate for 1 day before eating. Taste better.
Step19:I'd like a piece of afternoon tea.
Step20:Beautiful macaron
Step21:Beautiful macaron
Cooking tips:1. If the almond powder used in the material is sieve free, it does not need to be screened again. 2. The amount of protein in TPT is a reference value. First, add the least amount, increase or decrease the amount according to the situation. After mixing, it will be wet. 3. When the egg beater is used to beat the albumen cream, the power of the egg beater should be sufficient to make the hard foaming easier. Generally, the protein cream in the silica gel cup will be diluted when it is less than 40 ℃. 4. The boiled sugar water will cool down quickly. Add it into the protein cream in time. Avoid the slow and even pouring of the beater. The beater must not stop. Keep on beating. 5. When TPT and protein cream are mixed, the first two times of mixing and pressure mixing can be increased. It can be judged whether the mixing is uniform by the uniform fusion degree of pigment. The third mixing method should be light and quick to avoid defoaming. 6. When squeezing macarone, the flower mouth should be about 1cm away from the baking tray vertically. The squeezing force should be even. Finally, the batter shape is beautiful. 7. You can use toothpick to put the surface of the dough
