Chinese Food
Cocomacaron
(104479 views)
Macarons are Italian desserts made of protein, almond powder, white granulated sugar and icing. They are usually filled with fruit jam or cream between the two biscuits. The outer skin is crisp and the inside is soft. -
Cooking ingredients
Cooking Steps
Step1:After mixing TPT powder, add 19g protei
Step2:Add 0.5g protein powder to 19g protei
Step3:Beat with eggbeater until hard foamin
Step4:Put the water and sugar in the milk pot. Turn off the heat at 118
Step5:Slowly pour the sugar water into the beaten egg white. Beat it with an egg beater while pouring. Beat until the frost of egg white drops to about 40 degrees
Step6:Add TPT batter into the batter three times, and mix it vigorously for the first tim
Step7:The second time, use the method of mixing. Mix well and then ad
Step8:The third protein cream. When lifting the batter, it can fall in a ribbon
Step9:Put the batter into the decoration ba
Step10:Extrude the round shape on the baking tray. Shake the baking tray several times after extruding. Then pick out the bubble with toothpick
Step11:Put it in the ventilated place to dry naturally. The time varies according to the degree of skinning. You can press it lightly with your fingertips. It's OK without touching your hands. It's OK with a soft shell
Step12:Preheat the oven to 160 degrees. Put in the baking tray. Bake for 14 minutes. This is the skirt state when baking for 5 minutes
Step13:Macarone shel
Step14:Filling makin
Step15:Filling - heat cream over low heat until it bubble
Step16:Add in the dark chocolate and stir it to melt. I use dove dark chocolat
Step17:Put it to hand temperature after mixin
Step18:Then put the chocolate stuffing into the decoration bag. Refrigerate for half an hou
Step19:Cut a little bit. Squeeze the chocolate stuffing on the macarone
Step20:After filling, put another macarone on it. Just squeeze it tight
Step21:Finished product drawin
Step22:Finished product drawin
Step23:Finished product drawin
Cooking tips:1. Almond powder and sugar powder should be screened. 2. When boiling sugar water, it is necessary to test the temperature with a thermometer. Generally, when cooking to 1183, when squeezing the batter, the force should be even. The size of squeezing should be similar. Each macarone should be separated by a certain distance. After squeezing, it is necessary to shake out the bubbles and pick out the bubbles with a toothpick (I use macarone pad, which is more evenly squeezed out of macarone). 4. The time of drying the skin changes according to the degree of crusting. It can be used Press the fingertip lightly. Do not touch the hand. Soft shell is OK. 5. My baking temperature is 160 degrees. It's recommended to buy a thermometer to test the actual temperature of my oven (this temperature is only for reference). There are skills for making delicious dishes.
