Chinese Food
Coffee coco macarone - eat Phoenix stove
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For the first time, I used the challenge chef's machine to make egg white cream. For the first time, I roasted macarone in large quantities. Before I did it, I was worried about failure. After I finished it, it turned out that I had to dare to challenge and try, so I knew it was feasible.
Cooking ingredients
Cooking Steps
Step1:Almond powder, cocoa powder, sugar powder. Put them together and mix well, then sift.
Step2:Add 92g egg white.
Step3:Stir the silica gel scraper evenly and put the fresh-keeping film on the back cover aside for standby.
Step4:Before the egg white is sent, first mix the sugar and mineral water in the non stick milk pot. Fix the thermometer probe on the side of the milk pot. Put the tip of the probe in the middle of the sugar water. Do not touch the wall or the bottom of the pot. The temperature of the wall and the bottom of the pot is not right. Turn the gas on a small fire and heat it to boil the sugar water. While boiling the sugar water, turn on the cook's top-grade protein. Add the fine sand twice The mixture of sugar and protein powder. The first time is to send it to the rough bubble state. The second time is to send it to dense foam.
Step5:Send to the egg white to pick up the cage. It's a small upright horn, which is in a hard foaming state. The protein is delicate and shiny.
Step6:Add a picture of boiling sugar water. The temperature of sugar water is determined by the air humidity. The humidity is below 70% and sugar water boils to 116 degrees. The humidity is between 80% and 90%. The temperature of sugar water boils to 118-119 degrees. The humidity is above 90%. The temperature of sugar water boils to 120 degrees. My humidity is 90%. So I boil to 119 degrees.
Step7:Turn off the fire immediately when the sugar water boils to 119 degrees. Turn on the cook machine at the highest speed and beat the protein while pouring the sugar water. At first, it's a little bit, evenly, then the next time. I pour it in four times.
Step8:After the sugar water is poured out, just beat it for a while until the wall of the egg jar is warm and not too hot. Pick up the egg crate. The egg cream is in the state of eagle mouth hook. It's delicate and smooth like paint.
Step9:Add a third of the cream to the batter.
Step10:By pressing and mixing, evenly apply the batter around the basin wall. Press and mix as hard as possible to make the protein cream completely defoaming.
Step11:Add another third of the protein cream. This time, you should use the method of cutting and pressing. The strength is lighter than the first time.
Step12:This is the state after mixing.
Step13:Finally, add the remaining protein cream. Use the mixing method. The strength is gentle. You can't mix it vigorously any more.
Step14:Turn it over until the scraper is lifted. The batter falls in a ribbon shape. It can be stacked in three layers.
Step15:Put it into a mounting bag. Squeeze it into a baking tray. Room temperature or win
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Cooking tips:Attention ⚠️ Do not use any tools to stir the whole process of boiling sugar water. Avoid anti sand. Second, the protein cream must be put in place. Otherwise, it will lead to failure. The batter is too thin. Third, the batter must be turned over evenly. The one glued to the scraper must also be cleaned. If not cleaned, the skirt of macarone will be crooked. There are skills in making delicious dishes.
