Chinese Food
Macarone with passion fruit
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The color of this macarone is very bright. It's beautiful orange. The shell is crispy, the inside is soft and waxy. Combined with the stuffing of passion fruit, it can be eaten after 1 day. The shell absorbs the sweet and sour of the stuffing. The taste is very good.
Cooking ingredients
Cooking Steps
Step1:Sift the sugar powder and almond powder of TPT and mix well. Add the toner to the protein. Mix well and cover with the toner.
Step2: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.
Step3: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.
Step4: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.
Step5:Mix the powder mixed in TPT with egg white and color powder, and mix them evenly until they are glossy.
Step6: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. After the third time adding, mix it lightly. When the scraper pulls up the batter, it will float like a ribbon.
Step7:Pour the batter into the decoration bag with round mouth, and evenly extrude the round cake shape on the baking tray with oilcloth. 2. After the baking tray is fully extruded, air it to the surface to form a soft shell that does not stick to hands. About 510 point
Step8:Preheat the oven at 180 ℃ for more than 10 minutes. 2 place the baking tray at the same time. Adjust the temperature to 165 ℃. Bake for about 5 minutes.
Step9:When the skirt reaches the highest state and starts to fall back, adjust the temperature to 145 degrees. Continue baking for 610 minutes.
Step10:After baking, macarone will place the net rack to cool. After cooling thoroughly, take it from the oilcloth. The shell with crispy outside and waxy inside is also deliciou
Step11:To make stuffing, take meat from passion fruit, stir it with cooking stick and break it up, then filter out the seeds.
Step12:Add the passion fruit puree into the milk pot. Cook it over low heat until it is thick (half of it is reduced). Mix well with the glucose syrup. Cool it to about 40 ℃ and set aside.
Step13:Melt the white chocolate in 60 ℃ hot water
Step14:Add the cooled passion fruit puree. Stir well and then add the cream. Mix until smooth and cover well. Let stand until thick and can be filled.
Step15:Put the stuffing into the flower mounting bag with round flower mouth. Squeeze it evenly into the middle of macarone shell, and then cover it with another piece. The beautiful macarone is ready. Refrigerate for one night. Better taste.
Step16:Finished product drawin
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. 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. 5. 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. 6. You can use toothpick to prick the big bubbles on the surface of the cake and then air the skin. When the weather is dry, the skin is fast. When the weather is wet, the skin is slow. Generally, it should not be more than 30 minutes, so as to avoid a large amount of defoaming of the paste, which will affect the baking
