[macarone in Italian cocoa rose sauce] - from couss co787m recipe-Chinese Food-best chinese food recipes-cooking food

Step4: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.

Step5: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.

Step6: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.

Step7:Mix the powder and egg white mixed in TPT by pressing and mixing 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:The cake skin can be dried to the surface to form a soft shell that does not stick to hands.

Step12:Couss intelligent oven co787m. Select the upper and lower temperatures 180 degrees in advance. Preheat for more than 10 minutes. Put the baking tray in the second to last layer. Adjust the temperature to 165 degrees. Bake for about 68 minutes.

Step13:When the makaron skirt reaches the highest state and starts to fall back, adjust the temperature to 150 degrees. Continue baking for 810 minutes.

Step14:After baking, makaron takes off the baking tray and places it on the grid to cool. After cooling thoroughly, take it out from the oilcloth.

Step15:To make a filling, beat the softened butter until the color is lighter. Add the slightly warmed cream. Beat until smooth.

Step16:Put the cream filling into the flower mounting bag with round flower mouth. Squeeze the macarone shell twice. Put the homemade rose paste in the middle and cover with another macarone shell. The delicious macarone is ready.

Step17:Write production step

Step18:Write production step

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. Whether the mixture is uniform can be judged by the uniform fusion degree of color. 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