Chinese Food
Rainbow macaron
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The weather forecast says there is a rainstorm today. It's always gloomy outside the window, but there's no sign that it's going to rain. It's said that there is a rainbow after the rain. After this rainbow, makaron. I hope the heavy rain in this forecast can bring a bit of cool. And there will be a beautiful rainbow
Cooking ingredients
Cooking Steps
Step1:First, make lemon stuffing. Scrape off the lemon peel with a planer. Try not to scrape off the white part. Mix the lemon peel with sugar. Marinate for a few minutes. Cut the rest of the lemon. Squeeze out the juice.
Step2:Heat the mixture of whole egg liquid, lemon juice, sugar and lemon dander in water over a fire. Stir until it is thick. Leave the fire when heated to 8384 ℃.
Step3:Sift the lemon paste. Add the butter when the temperature drops to 40 degrees. Stir until the butter melts.
Step4:Pour it into a clean night and cool it. Cover with plastic wrap and refrigerate it overnight. Add the almond powder the next day. Stir well.
Step5:Make makaron. First put the medium round flower mouth into the flower mounting bag. Use toothpick to stick some pigment. Pull a line along the flower mounting bag. Pull a few colors if you want.
Step6:Pour in the almond powder. I bought the non sifted almond powder. It can be used directly. Sift the sugar powder and mix it with almond powder. Add the egg white. Stir it evenly with a scraper. Cover with the plastic film. Spare.
Step7:Pour the syrup boiling water and sugar into a small pot. Heat the pot to 118 degrees
Step8:Prepare an egg beater without oil and water during syrup boiling. Pour in the egg white for use. Whisk the egg beater at high speed until there is a small sharp corner when lifting the beater.
Step9:Pour the boiled syrup into the egg white several times. Whisk the egg beater at a high speed. After pouring the syrup, continue to beat it at a medium speed until you touch the egg beater and it is not hot. Stop the whisking. The protein cream is firm and glossy.
Step10:The whipped Italian protein cream is added to TPT in three times. After each time is stirred evenly, add the next time. The first two times use the pressure mixing method and the third time use the turning mixing method. At last, the batter can fall continuously, and the laminated base does not disappear.
Step11:Pour the batter into the flower mounting bag. Squeeze into the makaron baking pad. Pay attention to the spacing. Place the pressed macarone batter on the skin to dry until it is not sticky. Preheat the oven at 170 degree
Step12:Put the peeled macarone in the oven. Bake at 160 ℃ for 12 minutes. Turn off the heat. Bake at 130 ℃ for 5 minutes.
Step13:Makaron after the furnace. Cool thoroughly and uncover the pie. Squeeze in the stuffing.
Step14:Lemon stuffing tastes sour. It's just as sweet as macaron
Step15:Finished product drawin
Step16:Finished product drawin
Step17:Finished product drawin
Cooking tips:Aging method of egg white - separate the egg white a few days in advance. Cover the fresh-keeping film and poke several holes so that the water vapor volatilizes. Add 1g protein powder to fresh egg white. There are skills in making delicious dishes.
