Chinese Food
French pony
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I have failed many times. I wasted a bag of sugar and many eggs. I have made French style and Italian style. I have experienced hard palm like biscuit, shriveled layer of sugar cake and hollow crispy sugar cake. Now I have finally run in with the oven. It feels like French style is simple and easy to operate. Unlike Italian style, I still use boiling syrup. Maybe Italian style can be smoother. But the skin must be dried in the air. The proportion should not be misadjusted. Oven temperature To master
Cooking ingredients
Cooking Steps
Step1:Sift almond powder and sugar powder for three time
Step2:Protein and sugar powder until dry foamin
Step3:Mix the TPT powder into the beaten protein and sti
Step4:Stir until the ribbon falls. It will not disappear immediately after fallin
Step5:Mount the mounting tape to extrude a circle with a diameter of about three li meters. Shake off the bubbles. If there are bubbles on the surface, use a toothpick to tie the bubbles
Step6:Dry and bake. Place on top of the oven at 165 degrees. Leave the skirt about two minutes later. Adjust the oven temperature to 120 degrees. Move the pan to the next to last layer and bake for 10 minutes
Step7:Cool before removing from oilclot
Step8:The little horse that has been refrigerated for a day. It's not very sweet. It's Crispy on the outside and sticky on the insid
Cooking tips:Don't over stir. The almond powder will produce oil. Stir about 15 ~ 20 times. I make the almond powder by myself. Mix it with the sugar 1-1 for 15 seconds with the cooking machine. Don't mix it for too long. Otherwise, the almond powder can be changed into the same amount of low gluten powder, peanut powder, sesame powder, etc. this time, tea powder is added. It tastes good and needs patience to dry. I use the oven to bake the almond powder at 50 degrees and turn on the fire alone Ten minutes will be fine. You can adjust it to 165 ℃ and have skills in cooking.
