Chinese Food
Italian macarone
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I somehow fell into the great pit of makaron. I couldn't extricate myself. Perhaps attracted by her low-key, luxurious, beautiful and playful appearance. Or she was the outer crisp inside the rich layers of waxy taste. So he went on the road of rolling pony, from French style to Italian style, and found that Italian style is more likely to succeed. Although the French method seems to be a simple process, the protein is easy to defoaming in the process of stirring, resulting in various problems. Italian production process is a little complicated. But the protein cream is very stable. It is easier for novices to operate. According to my experience summed up by numerous failures, if the three important links of macarone (the beating, mixing and baking of protein cream) can be well controlled, the success rate will be greatly improved.
Cooking ingredients
Cooking Steps
Step1:Prepare containers without oil and water, weigh accurately, thermometer, thermometer bracket, small pot for boiling sugar water, scraper, spatula, high-power hand-held egg beater.
Step2:Boil syrup put the probe of thermometer on the shelf and adjust the angle. Do not make the probe near the bottom or the wall of syrup pot. Avoid inaccurate temperature measurement. A small pot is needed for boiling syrup. Check the humidity of the day. Set the temperature of the thermometer according to the humidity. Comparison table of humidity and syrup temperature - 116 ° C below 60% 60% ~ 70% 117 ° C 70% ~ 80% 118 ° C 80% ~ 90% 119 ° C above 90% 120 °
Step3:When the syrup is boiled, the protein is added into the mixture of sugar and protein powder three times. Add the first sugar to the fish eye bubble at medium speed. Add the second sugar to the whitened egg white. Add the third sugar to the slightly wrinkled egg white. After the third beating, turn to high speed, and turn the basin quickly. Continue to beat the protein until hard foaming. (at this time, the protein should be smooth and elastic. This is very important. If the protein is not enough here, the quality of the protein cream will be affected.)
Step4:The egg white cream is made of egg white and then it is hard. Then boil the syrup to the temperature. It is thin and slowly pour into the egg white. At the same time, beat the egg white with the beater at a low speed. If the air outlet of your hand-held beater is in front of you, please note that when pouring the syrup, the beater should be slightly inclined to avoid the air outlet. Otherwise, the syrup will be blown cold. (as for the pouring speed of syrup, try to keep it as uniform as possible, and pay attention to observe whether the syrup poured into protein can be quickly stirred evenly. If not, slow down the pouring speed.) after pouring the syrup, still use low-speed stirring for 5-6 turns. Place it completely and cool it to use. Don't beat it all the time. It will beat the egg white cream thinner and thinner.
Step5:Mix TPT sugar powder and almond powder and mix well. Divide them into 2 parts on average. Add protein, white color powder and orange color powder respectively. Mix the white batter with the white toner and the egg white. Then, use a scraper to gently move the egg white and the almond powder back and forth to form a flocculent shape. Press the flocculent almond powder into a ball with a little force. Mix until there is no dry powder. Use a small scraper to scrape off the almond paste stuck on the scraper. (remember not availabl
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Cooking tips:For more description, please read the formula carefully and make 2 plates of 44x32 baking pan. 3 and 5cm diameter macarone is about 48 pieces. You can add wechat group to communicate. I believe you can make your own makaron according to my method. There are skills in making delicious dishes.
