PH Lemon Cream Macaron Macaron Masters Matsushita 2016


PH Lemon Cream Macaron Macaron Masters Matsushita 2016

The reason why Macarons taste is particularly attractive lies in the hierarchy of different tastes. One bite, the surface is as thin as the eggshell crisp taste, the inner is soft taste, filling is another taste. All kinds of flavors are released gently in the mouth layer by layer, and the layers are extremely rich. The steps of making Makaron are not complicated at all. The only way to make Makaron is to whisk the protein, the consistency of the batter and the temperature of baking. This time, we used the Ph omnipotent lemon cream to stuff it and felt that Makaron was delicious. The intense citric acid neutralizes the sweetness of Macaron, while the taste buds enjoy a sweet taste.

Food Material List

  • 1 almond powder 90g
  • 2 Powdered sugar 90g
  • 3 egg white 33g
  • 4 caster sugar 76g
  • 5 water 24g
  • 6 egg white 33g
  • 7 caster sugar 15g

Operational steps

  • 1 1. Prepare all the ingredients. One egg white should be added to the TPT mixed with almond powder and sugar powder 1:1. One egg white should be evenly mixed with 15 grams of young granulated sugar and a small amount of protein powder and then beaten. 76 grams of young granulated sugar and 24 grams of water should be boiled separately.
    PH Lemon Cream
  • 2 2. Mix TPT with egg white, rough mix.
    PH Lemon Cream
  • 3 3. Mix egg white evenly with a small amount of protein powder
    PH Lemon Cream
  • 4 Beating to a wet and dry state with an electric egg beater
    PH Lemon Cream
  • 5 5. Sugar water heated to 118 degrees
    PH Lemon Cream
  • 6 Add a small amount of sugar and water into the beaten protein, whisk it evenly with an electric beater while doing it, and pat it slightly pasty.
    PH Lemon Cream
  • 7 7. Add the color powder until the protein temperature drops, the lines can stop clearly, the picture is just sent, no lines appear.
    PH Lemon Cream
  • 8 8. The beaten protein is added to the blended TPT three times, and the Italian protein frost after cooling is fixed.
    PH Lemon Cream
  • 9 9. Cut and mix evenly the first two times, not too many times, to avoid defoaming. The first time you join, you need to apply it to the basin wall to defoam properly.
    PH Lemon Cream
  • 10 10. Add the protein for the last time, without mixing, and drift it directly until it is evenly mixed. A good batter should float slowly and never break.
    PH Lemon Cream
  • 11 11. Put it into a mounting bag and push it with a scraper.
    PH Lemon Cream
  • 12 12. The size of mounted flower heads is judged by the figure. Ordinary circular flower heads are Wilton 12. The paste is packed in a mounted flower bag and evenly squeezed onto the silica gel cushion, each with a diameter of about 4 cm. After squeezing, gently pat the baking tray to shake out the bubbles, or use toothpick to break the bubbles that can not be shaken out on the surface.
    PH Lemon Cream
  • 13 13. After shaking, put in the preheated oven, middle and lower layers, 170 degrees, 14 minutes, and observe the state at any time.
    PH Lemon Cream
  • 14 14. Fill in the fridge after cooling.

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Healthcare food category

Afternoon tea 1, Oven recipes, Snack, Meat 1, Braise, Creative dishes, Children, Single recipes, Dumplings, Mid-Autumn Festival, Stir-Fried Noodles with Vegetables


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