meat

Little Bear Italian Makaron Jiuyang Baking Theatre

The reason why Macaron is difficult is that there are too many factors that can affect it. From the quality of materials to the way of making, the temperature of oven, a little carelessness may lead to inferior products. To be an Italian pony, the most important personal experience is: 1. protein dispensing; 2. stirring methods; 3. oven temperature, if these three master the key points, you can conquer the pony on the road more and more smoothly. There is no knack in baking.

Food Material List

  • 1 almond powder 90g
  • 2 Powdered sugar 90g
  • 3 Protein A 33g
  • 4 Protein (for dispensing) 33g
  • 5 Fine granulated sugar (for the first time whipping protein) 15g
  • 6 Albumen powder Few
  • 7 Fine granulated sugar (for boiling sugar water) 75g
  • 8 water 22G

Operational steps

  • 1 Mix almond powder and sugar powder into TPT. If it is fine enough, it is not necessary to sift almond powder. If it is caked or too rough, it is better to sift.
    Little Bear Italian
  • 2 Dispatch the Italian Protein Cream and take 33 grams of protein.
    Little Bear Italian
  • 3 Add a little protein powder, if it is old protein can not be used, the role of protein powder is to stabilize the protein tissue.
    Little Bear Italian
  • 4 In a nonstick skillet, weigh 75 grams of granulated sugar and 22 grams of water.
    Little Bear Italian
  • 5 The small pot boiled sugar water over medium and small heat.
    Little Bear Italian
  • 6 When boiling sugar water, whisk the protein, add 15 grams of granulated sugar, whisk until dry.
    Little Bear Italian
  • 7 Sugar water temperature is set at 118 degrees, to 118 degrees will sound.
    Little Bear Italian
  • 8 A small amount of boiled sugar water is slowly added to the protein in a thin stream, while the egg beater opens to the maximum horsepower to beat the protein. Hand-held on the wall of the bowl will feel very hot, and then keep beating until the temperature of the hand feels gradually normal, so dont beat it again. Overbeating the protein will become thinner. At the end, add the shade and mix well.
    Little Bear Italian
  • 9 Add another 33 grams of protein to TPT and mix well.
    Little Bear Italian
  • 10 Add 1/3 of the protein into the blended TPT, press it and scrape it evenly. Let the TPT mix with the protein as much as possible.
    Little Bear Italian
  • 11 The second time is the same, mixing is the key.
    Little Bear Italian
  • 12 Finally, add the remaining protein, gently mix, improve the scraper, let the batter fall, about 15-20 times, the batter will evenly fall into ribbon, OK.
    Little Bear Italian
  • 13 Put the batter in the mounting bag.
    Little Bear Italian
  • 14 Extrude the shape in the silica gel pad.
    Little Bear Italian
  • 15 I use the oven 50 degrees to dry, only open fire, temperature to 50 degrees, upper and middle, about 10-15 minutes, with hands on the epidermis, not sticky hands can be dry. It can also be air-dried at room temperature to a non-stick hand.
    Little Bear Italian
  • 16 I used another oven to preheat to 160 degrees in advance. I had to preheat for 15 minutes, because the oven was warming up for 10 minutes. If the temperature was not stable, the pony would crack easily.
    The growth of normal ponies is as follows: skirt appears in about 5 minutes, skirt length reaches its maximum in 7-8 minutes, and then begins to fall back. You can slightly open the oven door to let off moisture in the middle.
    160 degrees, bake for one or tow centimeters or so, because the size of the pony, baking time will be different, I judge the time is to push the pony, if the shell is hard will not move.
    Little Bear Italian
  • 17 After removing the baked pony, put the mat on the grill for the first time to cool, and then remove it.
    Little Bear Italian
  • 18 After melting the chocolate insulation, you can draw facial expressions on the pony shell. Mido volunteered to paint the shell, impressionist.
    Little Bear Italian
  • 19 Draw a bear.
    Little Bear Italian
  • 20 Stuffing: 40 grams of light butter boiled.
    Little Bear Italian
  • 21 Add 40 grams of white chocolate.
    Little Bear Italian
  • 22 Add 15 grams of raspberry puree, no strawberry puree can replace.
    Little Bear Italian
  • 23 Add 15 grams of butter.
    Little Bear Italian
  • 24 After the filling has cooled and condensed, it can be put into a mounting bag, and apricot jam into another mounting bag.
    Little Bear Italian
  • 25 Squeeze apricot jam in the middle and a circle of puree filling around.
    Little Bear Italian
  • 26 Makaron, the cute bear, will be fine, Meng Meng Da!
    Little Bear Italian
  • 27 Theres a bunch more.
    Little Bear Italian

Leave a Reply

Your email address will not be published. Required fields are marked *