Ponys approach is basically complete on the network. Fangzi uses Peng Cheng. The details are accumulated after N failures. Pony abuses people and grinds people. Every time he does it, he will have new experience.
Food Material List
- 1 almond powder 90g
- 2 Powdered sugar 90g
- 3 Egg white (mixed in almond powder) 33g
- 4 Egg white (for dispensing) 33g
- 5 Fine granulated sugar (whitening) 15g
- 6 water 23g
- 7 Fine granulated sugar (boiled sugar water) 75g
- 8 Yellow shade Few
Operational steps
- 1 Mix almond powder, sugar powder, egg white and color powder with a scraper.
- 2 Boil sugar water, 23 grams of water, 75 grams of sugar, medium and small heat to 119-121 degrees;
- 3 In the process of boiling sugar water, the egg white is first added 15 grams of sugar, beaten dry, then poured into the boiled sugar water, high-speed beating, to the protein sticky, slightly stiff.
- 4 The prepared Italian protein was added to the TPT of the first step three times.
- 5 If the mixture is not uniform, the skirt edge will be skewed during the baking process.
- 6 Fill in the mounting bag, extrude the circular shape on the oil cloth, shake the plate, and pick out the bubbles with toothpick. Preheat oven at 160 degrees during extrusion drying.
- 7 Dry it on the surface of the pony, put it in the oven, the penultimate layer, 12-15 minutes.
- 8 The criterion for my judgment is to push the ponys shell in the last 1-2 minutes. If it doesnt move, its baked and can be removed.
- 9 The pony is really sensitive to temperature. If the temperature is different in different ovens, the same batter will produce different tissues. This time I made this dial, there is no hollow figure, the temperature was relatively high, in 160-170 degrees. There are also hollow ones. If the temperature is too low, there will be hollow ones.
- 10 Actually, the most important part of Macaron is the filling part. This time Im going to make lemon filling.
- 11 Boil 30 grams of lemon juice.
- 12 One egg, add 30 grams of granulated sugar, and pour in boiled lemon juice.
- 13 Go back to the small fire and whip it slowly with egg whip. Do not boil it to avoid turning it into egg drop soup.
- 14 Boil the sauce until it is thick, quickly remove from the fire and let it warm. The consistency is shown in the figure.
- 15 Whisk the softened butter, then pour the hand-warm mayonnaise into the butter and emulsify it with an egg beater.
- 16 Add almond powder three times and mix well.
- 17 Squeeze it on the Macaron shell with a mounting bag.
