Sweet chocolate macaroni(tian tian mi mi zhi qiao ke li ma ka long )

Sweet chocolate macaroni

Introduction:

"It's said that if you haven't made macaroni, you can't play baking. So, for the first time, you searched the Internet for a lot of recipes. It's OK to make protein or not. It seems that it's not as hard as you think. However, in the process of making it, you find that this dessert is really delicate. As long as you make a mistake, you'll be busy in vain. But as long as you operate it in place, it's still very easy Yes, and you see, a rookie like me can do it at one time. If you are afraid of makaron, try it now. "

Production steps:

Step 1: sift almond powder and sugar powder

Step 2: add the sifted cocoa powder

Step 3: add protein 1 and stir well

Step 4: protein 2, add sugar powder 2 in three times, beat until dry foaming

Step 5: Boil the sugar water, add the white granulated sugar to the water, and cook to 118 degrees,

Step 6: if there is no thermometer, it shall be subject to continuous bubbling after boiling

Step 7: whisk the protein to high speed, pour in the cooked syrup and beat at high speed

Step 8: beat until the protein is bright and smooth

Step 9: add one-third of the protein to the batter, stir evenly from bottom to top, and then add another one-third

Step 10: until the batter can fall in a ribbon, the texture will not disappear soon after falling. If it disappears too fast, the batter is too thin

Step 11: load the decoration bag, squeeze it onto the makaron cushion, and the batter will slowly push aside

Step 12: dry the skin until soft skin is formed, about 30 minutes. Touch it with your hand and it won't stick to your hands. The skin will form a protective film. At the same time, preheat the oven and bake at 140 ℃ for 13 minutes

Step 13: add a little cream to the chocolate and heat over water until melted

Step 14: take two round pieces of the same size, squeeze chocolate sauce on the bottom of one, and then cover the other.

Step 15: finished product drawing

Materials required:

Almond powder: 80g

Powdered sugar: 80g

Cocoa powder: 5g

Protein 1:30g

Protein 2: 30g

Powdered sugar 2:15g

Water: 20g

White granulated sugar: 66g

Chocolate: 20g

Cream: 5g

Note: 1. The skin should be dried in a bright and ventilated place. 2. The syrup should be boiled in a non stick pot or ceramic pot. 3. If the batter is too thin, add some almond powder. If it is too thick, adjust the protein. 4. The filling according to your own taste

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Tian Tian Mi Mi Zhi Qiao Ke Li Ma Ka Long