Chinese Food
Cocoa macarone
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The origin of macarone can be traced back to the 19th century, which is the most local cuisine in Viennese, the west of France. The so-called classic must have its best place. Not only is it made of excellent materials, but also its shape is very exquisite. The Italian macarone introduced today belongs to the Italian macarone. The Italian macarone starts from the Italian protein cream. The Italian protein needs to barbecue sugar and water together to a syrup water of 116120 degrees. Slowly pour into the first beat of protein. Beat until the temperature drops slightly. Italian macarone's method is to mix half of the protein into the mixture of almond and sugar powder (TPT) and stir to make almond mud. The other half is to make Italian protein cream. Then mix the protein cream and almond mud to make almond cream, and then extrude the horse embryo for baking.
Cooking ingredients
Cooking Steps
Step1:Mix almond powder with sugar powder.
Step2:Sift again. Then add cocoa powder to make TPT.
Step3:Then put it in the same basin as the egg white in a.
Step4:Weigh the water and sugar in B. put them in the same small milk pot for standby.
Step5:Mix C's granulated sugar and protein powder, and set aside.
Step6:Put C's egg white in the bowl. Prepare a mounting. Cut a small hole. Put a round hole in the mounting mouth.
Step7:Whisk C's egg white. Add in the mixed sugar and protein powder twice. Whisk until stiff and foamy.
Step8:B's sugar water is added directly and boiled to 118 degrees. Then slowly pour the sugar water into the beaten egg white as a trickle. Use the eggbeater to stir at a high speed until the sugar water is completely poured in. Continue to beat until the eggbeater is warm by hand. Let it cool to become a strong Italian protein cream.
Step9:Mix TPT and egg white a into a ball in the basin. Add the protein cream in three times. The first time - add one half of the protein cream. Press and cut with a scraper and mix until it is completely mixed. The second time - the remaining protein cream is divided into half again. Add one part and mix the batter evenly with the cutting and mixing method. The third time - add all the remaining protein cream. Mix the batter carefully with the gentle cutting and mixing method until the batter is ready A certain velocity is in the shape of streamer.
Step10:Put the batter into the ready mounting bag. Squeeze the dough into the baking pan. Squeeze all the dough into the pan and shake it gently.
Step11:If there is a small bubble, use a toothpick to prick it.
Step12:Then dry the skin for 2030 minutes. Preheat the oven at 150 degrees. Bake for 15 minutes.
Step13:Make macarone stuffing. Add coffee wine and coffee powder to cream cheese. Stir slowly and melt evenly with hand pump. Then refrigerate and solidify in refrigerator to squeeze stuffing.
Step14:If cream cheese is too thick, add a little milk to adjust the consistency.
Step15:Pair the roasted macaroni into two pairs, squeeze the stuffing, cover with another piece, press it gently to fix it, put it in a sealed box for storage, refrigerate it for a day, and then eat it when it comes back to moisture.
Step16:The inside of a successful pie is full.
Step17:Beautiful macarone. It's a good gift.
Step18:Let's have a try with my favorite friends.
Step19:All the boxes are beautiful.
Cooking tips:1. Check whether the pony is roasted before it comes out of the oven. Gently push the pony's cake body. If it doesn't move, it can come out of the oven. Remove the baking tray immediately. 2. If the metal baking tray is used, apply a layer of butter on the surface in advance. Demoulding will not affect the state. There are skills in making delicious dishes.
