Super detailed macaroni baking sharing(chao xiang xi ma ka long hong bei fen xiang )

Super detailed macaroni baking sharing

Introduction:

"With rose, strawberry, dark chocolate sink in practice. Everyone has his own experience of love and hate in the process of knocking macaroni. I belong to the kind of tragedy, every kind of baking problems have encountered to the embarrassing people --! Fortunately, I've finally made some achievements recently. I've come here for a while, ha ha ~ "

Production steps:

Step 1: TPT screening, almond must use American almond powder, it is more fragrant, domestic is not right. Add protein A and pigment and stir well.

Step 2: protein B and 1g protein powder to dry foaming, pour the basin without sprinkling, and there is a strong hook on the egg head. Personal experience is for reference only

Step 3: sugar 150g30 water boiling and boiling ~ ~ many tutorials say that sugar water can be boiled to 116-121 degrees, I boil here to 118-119, turn off the fire, hold the egg beater with one hand to keep high speed to beat the protein, and use the pot to slowly pour the syrup along the edge of the egg basin with the other hand. Don't pour the syrup over the top of the beater, otherwise it will be together ~ continue to beat evenly

Step 4: put a third of the protein into the TPT batter, stir hard, let the protein wrap each almond powder, then put a third of the protein, continue to stir evenly, this step is to let the density of the two slowly fusion, do not be afraid of defoaming, mix hard! This step is very important ~ it directly affects the organization of macaroni body!

Step 5: then pour the TPT batter into the basin of protein 2, and continue to stir gently along the bowl wall from bottom to top ~ not too many times!!! Be gentle, be gentle, be gentle! I basically stir 25-28 times! Until the batter can fall in satin strips, the texture will not disappear soon after it falls, which indicates that the batter is too thin - excessive mixing.

Step 6: put it into the flower mounting bag, squeeze and squeeze. The silicone cushion on the Internet is not easy to use!! I've changed all the fiberglass mats now! I've changed all the fiberglass mats now! I've changed all the fiberglass mats now!

Step 7: about baking method 1: because I live in a southern city, the sun is cold and wet, so that I never succeeded in drying skin honestly at first... Hehe, this is also the most common reason for the initial failure. Later, I adopted the famous meow method on the Internet, 50 degrees (make sure the temperature is accurate, use a thermometer!) Oven hot air drying 20 minutes, and then directly turn 140 degrees, 14-16 minutes or so baked, I now use the 60L oven, heat evenly, baking macaroni is quite test their oven temper, I used to use a small oven frustrated many times, online reference temperature all failed, tried 7, 8 times finally found a reasonable critical point. It's easy for me. I used to use the small oven for drying. Ha ha

Step 8: about baking method 2: huama's baking method: preheat the oven for 170 minutes, mount it directly, flatten it, pick out the bubbles with toothpick and put it into the oven immediately, 14-16 minutes OK. I didn't believe in this method at first, but later I found that it was really OK! Hahaha ~ this method is only suitable for macaroni, pastry with toner and cream. If macaroni has Matcha powder, cocoa powder and other natural powder, you can't use this baking method.

Step 9: be patient and wait until it cools down!

Step 10: share a few stuffing recipes here: 1. Chocolate gannash, the most popular on the Internet, 100g cream boiling, 100g dark chocolate (Meiji chocolate I use), then 40g butter stirring, cold storage is good, the taste is very strong, the bitter taste of dark chocolate will be moderate and sweet, colleagues like this taste very much ~ 2. Rose stuffing. I didn't buy rose syrup, so I used Rose Honey Sauce, cream and butter to stir it up. When I refrigerated it, I found that the rose flavor was still very strong. When I ate it, I imagined that I was a bee - buzzing. 3. Strawberry stuffing: 50g strawberry chocolate was cut into small pieces and heated to melt. I greedily added some fresh strawberries and 50g butter. The taste was good ~ acid neutralization Sweet taste~

Step 11: in addition, when makaron turns to high-temperature baking, the skirt and cake body will expand to the maximum in about the fourth minute. Don't panic, and don't turn on the oven for heat dissipation. I've failed several times because of this - I've shrunk and become my grandmother's chest!

It's easier for beginners, though, to use the formula 12. It's more stable--

Materials required:

TPT (120g almond powder, 120:240g)

Protein A: 44g

Protein B: 44g

Sugar powder: 150g

Protein powder: 1g

Water: 30g

Wilton cream: a bit of toothpick

Note: makaron encountered many problems ~ I found the following problems to share with you: 1, oven temperature, to be just right, this only depends on their own experiments... 2. Crust is not in place, but I have found the corresponding way is to dry at 50 ℃ for 20 minutes ~ now I tend to put the upper layer of the oven to dry, turn the temperature to the lower layer. 3. The batter must be stirred well, not too thin or too thick. This can only be explored by experience. 4. If the conditions permit, it must be changed into a large oven, history of blood and tears!!! Have been pit by small oven for at least 20 times. If you want to change a pink pony to a 50L or more oven, please!

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Chao Xiang Xi Ma Ka Long Hong Bei Fen Xiang