Chinese Food
Italian macarone
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Please don't reduce the amount of sugar powder without permission. A 10g reduction will not reduce the sweetness. It can be improved by stuffing. Portion: 3032
Cooking ingredients
Cooking Steps
Step1:Here is the use of fine-grained almond powder and macarone special sugar powder (pure sugar powder). If the use is generally coarse-grained almond powder, please sift before weighin
Step2:Mix the fine-grained almond powder and macarone special sugar powder. First mix and disperse the lumped part of the sugar powder
Step3:Screen 23 time
Step4:Add room temperature protei
Step5:Mix evenly with scrape
Step6:Transfer in your favorite edible color past
Step7:Mix the color evenly, and then finish the almond paste temporaril
Step8:Find a thick saucepan. Add sugar and water. Remember not to stir when boiling sugar. In case of failure of desandin
Step9:Prepare a digital thermometer. Set the temperature to 121 ℃ and start boiling sugar water. At the same time, pour room temperature protein (b) into a clean, anhydrous and oil-free mixing basin. Place it in an electric mixer for preparation. When the temperature of sugar water rises to 112 ℃, start the electric mixer to send protein at high speed
Step10:When the temperature of sugar water rises to 121 ℃, turn off the fire and slowly pour the sugar water along the side of the electric mixer into the protein being sent
Step11:The protein is sent to the sharp corners. That is, the Italian protein cream is finishe
Step12:Add the Italian protein cream into the almond cake in step 7 2 or 3 times, and mix wel
Step13:Add the protein cream for the last time. Mix until the scraper is pulled up. The almond paste is in a triangle shape
Step14:Put the almond paste into the extrusion bag. The diameter of the extrusion on the silicone pad is about Three point five Keep a proper distance from each other to avoid sticking to the sharp corner after expansion. Gently tap and squeeze with a little water, and then tap the back end baking tray and the table top. Let the internal bubbles out of the oven and preheat to 160165 ℃ and leave it at room temperature for about 3045 minutes (depending on the indoor temperature and humidity ）. until you touch it with your fingers and it doesn't stic
Step15:Put it into the oven and bake for about 14 minutes. When it's about 7 minutes, you can see that when the skirt time is up, turn off the oven power. Open the oven door to expose a little gap. Let macarone cool down gradually. And let the remaining temperature make the interior fully mature, then let macarone cool down completely at room temperature. You can easily pick it up from the silicone pad
Step16:The filling part can be made as you like. Tips for how to save.
Cooking tips:The best way to preserve macarone is to freeze it at - 18 ℃ for about one month; if it is refrigerated, it can only be preserved for about one week. Makaron after the finished product is very delicate. Most macarone powder will use butter or chocolate as the filling base, and then be seasoned with nuts, fruits, light cream and other auxiliary materials. Therefore, macarone needs to be refrigerated and preserved. Before eating, it can be reheated at room temperature for a while. But when the room temperature is high, she will soon collapse, even melt, and the color of the flowers will lose. Cold storage time should not be too long. Generally, it should be finished within two or three days as soon as possible. Otherwise, the taste will be greatly reduced. There are skills in making delicious dishes.
