Chinese Food
Love macaron
(107762 views)
Macarons are Italian desserts made of protein, almond powder, white granulated sugar and icing sugar. 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:Red beetroot powder sifted and added to TPT powde
Step2:Add 19g protein and mix well with scrape
Step3:19g protein added Zero point five Gram protein powde
Step4:Beat with eggbeater until hard foamin
Step5:Put the water and sugar in the milk pot. Turn off the heat at 118
Step6: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
Step7:Add TPT batter into the batter three times, and mix it vigorously for the first tim
Step8:For the second time, use the method of mixing. After mixing, add the third time of protein cream. Lift the batter and it can fall in a satin ribbon. (for this step, please refer to http-// www.douguo.com/cookbook/1566992.html
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 use toothpick to pick out the bubbles and put them in the ventilated place to dry naturally. The time will change according to the degree of skinning. You can press it lightly with your fingertips without touching your hands. You can use the soft shell (forget to take this step and see HTTP)-// www.douguo.com/cookbook/1566992.html
Step11: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
Step12:Macarone shel
Step13:Filling makin
Step14:Filling - heat cream over low heat until it bubble
Step15:Add in the dark chocolate and stir it to melt. I use dove dark chocolat
Step16:Put it to hand temperature after mixin
Step17:Then put the chocolate stuffing into the decoration bag. Refrigerate for half an hou
Step18:Cut a little bit. Squeeze the chocolate stuffing on the macarone
Step19:After filling, put another macarone on it. Just squeeze it tight
Step20:Finished product drawin
Step21:Finished product drawin
Step22:Finished product drawin
Step23:Finished product drawin
Step24:Write production step
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. I suggest buying a thermometer to test the actual temperature of my oven (this temperature is for reference only). 6. The color of beetroot after baking is orange. There are skills for making delicious dishes.
