1. Recipe course of Internet red popular dessert macaroni
Formula: (1) + (2), (reference quantity more than 10 macarons)
(1) Boiled sugar water + protein cream
Sugar 42 g, water 12 G.
Boiling sugar water: it directly affects the crust speed of the batter. The higher the sugar water temperature is, the faster the crust speed is.
But too high sugar water temperature can also lead to macarons hollow.
Humidity sugar water thermometer:
Humidity below 75% 116 ℃.
Humidity 80-90% 118-119 ℃.
Humidity above 90%, 120 to 121 ℃.
Protein cream: protein b18g
Fine sugar 7.5G, Dr toner suitable for color matching.
Protein powder 0.5g (strengthen the stability of protein cream.)
(2) TPT (the ratio of almond powder and sugar powder is 1:1) + aging protein
Aging protein a18g, Almond Powder 50g, sugar Powder 50g.
Aging protein: separate the egg white, wrap it in plastic film, prick some small holes with toothpick, and then refrigerate it for a week. When using, the protein should be warmed in advance.
Powdered sugar: powdered sugar containing starch can also be used as macarone without obvious effect. Pure powdered sugar is easy to agglomerate and must be screened.
2. Baking notes
1. It is better to use silica gel pad to make makaron because of its slow heat conduction.
2. Only the powder particles are fine enough, the appearance of macarone will show delicate luster.
3. It is better to use toner for color matching, which does not affect the stability of protein cream.
2、 The procedure of Italian macaroni is as follows:
The surface of successful macaroni is crisp and hard, and the bottom is slightly concave. It looks like a sponge cake inside.
Put the stuffing in the oven and let it cool. Put the two pieces together.
Sealed and refrigerated, it’s best to eat after refrigerated.
1. How to make popular Italian macaroni
(1) First prepare aging protein: after the protein is separated, cover it with preservative film, poke a few holes with toothpick, put it in the refrigerator, and refrigerate for about a week to make aging protein.
The frozen protein is not sticky, but it is thin
(2) Sift sugar powder and almond powder and mix evenly, that is TPT
(3) Boiling sugar water with medium and small heat can be carried out at the same time as whipping protein cream. Beat the protein cream until it can be pulled out of the straight point and set aside.
Protein cream can wait for sugar water, but sugar water can’t wait for protein cream
Boil the sugar water to 118 ℃ and pour it into the cream slowly. Whisk the cream at high speed from side to side and cool it to below 30 ℃.
The egg white cream is fine and glossy. Let it cool.
The skirt made of protein cream in different states is also different.
(4) The scraper forced the TPT + aging protein to mix evenly
(5) Add the protein cream in three times, mix well, add it in the last time, mix well, if it is too thick, mix twice. After mixing, macarone paste fell in ribbon shape.
It can be stacked in four or five layers, and it will be flattened slowly after 20 seconds.
(6) The paste is put into the flower mounting bag and squeezed on the baking plate with silica gel pad. The round paste with a diameter of about 3cm is extruded from the small flower mounting mouth.
Let it dry naturally until it doesn’t stick. There is a soft shell on the surface.
2. Baking notes
1. When baking, the surface is already set, and the paste can only expand to the bottom when the temperature rises, thus forming a layer of symbolic “skirt” at the bottom
2. Preheat the oven at 160 ℃ for about 15 minutes, the skirt will rise and fall, the bottom of the skirt will be slightly colored, gently push the edge of the shell, the hard shell will not separate from the skirt.
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