Chinese Food
Bear Italian macarone
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The reason why macarone is difficult is that there are so many factors that can affect it. From the quality of materials to the method of making and the temperature of the oven, a little carelessness may lead to a defective product. To be a Italian pony, the key to my personal experience is - 1. To beat the protein; 2. To stir; 3. The temperature of the oven. If I have mastered the key points, I will be able to conquer the pony more and more smoothly. Baking has no tricks. Only hand cooked. -
Cooking ingredients
Cooking Steps
Step1:Mix almond powder and sugar powder into TPT. If it is fine enough, do not sift almond powder. If there is caking or too rough, it is better to sift.
Step2:First pass the Italian protein cream. Take 33 grams of protein.
Step3:Add a little protein powder. If it's old protein, it's not needed. The function of protein powder is to stabilize protein tissue.
Step4:Weigh 75 grams of sugar and 22 grams of water in a small non stick pot.
Step5:Boil the sugar water in a small pot over medium and low heat.
Step6:When boiling sugar water, whisk the protein, add 15g of sugar, and whisk to dryness.
Step7:Sugar water temperature is set at 118 degrees. It will sound when it reaches 118 degrees.
Step8:The cooked sugar water is slowly added into the protein in a small amount in a small flow. At the same time, the eggbeater turns to the maximum horsepower to kill the protein. When holding on to the wall of the bowl, you will feel the temperature is very hot. Then you will continue to kill until the hand temperature feels gradually normal. Don't beat again. The protein will become thin after beating. Add the toner and mix well.
Step9:Add another 33 grams of protein to TPT and mix well.
Step10:Take 1 / 3 of the protein and add it into the mixed TPT. Press and mix. Scrape evenly. Let the TPT mix with the protein as much as possible.
Step11:The same for the second time. Mixing is the key.
Step12:Finally, add the remaining protein. Mix gently. Raise the scraper. Let the batter fall down. About 1520 times. The batter will be even. Fall down in a ribbon. OK.
Step13:Put the batter in the decoration bag.
Step14:Extrude the shape in the silicone pad.
Step15:I use the oven to dry at 50 degrees. Just turn on the fire. Turn on the temperature to 50 degrees. Middle and upper layers. About 1015 minutes. Press the skin with your hand. Dry without sticking. It can also be dried at room temperature until it doesn't stick.
Step16:I use another oven to preheat to 160 degrees in advance. I have to preheat for 15 minutes, because the first ten minutes of the oven are warming up. If the temperature is not stable, it is easy to put the pony in. It is easy to crack. The normal growth condition of pony is that the skirt appears in about - 5 minutes. The skirt grows to the highest height in 78 minutes. Then it begins to fall back. You can open the oven door slightly to let off the moisture in the middle. 160 degrees. Bake for about 12 minutes. Because the size of the pony and the baking time will be different. The time I judge is to push the pony. If the shell is hard, it will not mov
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Cooking tips:There are skills in making delicious dishes.
