Since I first made macarons in 2012, I am not only obsessed with studying macarons crusts of different thicknesses, skirts, shapes, and tissues, but also more willing to make stuffing of various flavors. After trying countless recipes, I screened out the PH master's vanilla cream as a common jam for my macarons. The original formula tastes slightly heavier, so I made a few changes. The improved cream not only maintains the original rich aroma, but also has a little bit of sweetness and a little more freshness. The taste of the individual filling has been amazing. It is quite rare – it can also be used as a base. , by adding different excipients to transform out an infinite variety of delicious stuffing! This cream cream is cumbersome and difficult to handle. But if you can follow the steps patiently and meticulously, you can be successful for the first time! Make a vanilla cream to squeeze 17-24 macarons.
After the ingredients are weighed, the butter is allowed to soften at room temperature and the eggs are used at room temperature.
We first make vanilla sugar egg liquid - pour the pure water, sugar in the sugar water pot
Take 3g vanilla pods (please ignore my rough hands automatically)
Cut the pod
Scraping the vanilla seeds inside
Pods and seeds are thrown into the sugar pot
Insert a liquid probe into the syrup pot, sit on the electric ceramic stove, heat over medium heat
In order to prevent the sugar from sticking to the bottom of the pot to affect the temperature of the sugar water, the bottom of the pot can be gently stirred with a bamboo stick during the sugar process. Note that do not stir after the temperature exceeds 100 °C to avoid sand return.
When the syrup is burned to 60 ° C, the whole egg and two egg yolks are started.
The egg liquid is sent until the color is slightly lighter, and the volume is slightly enlarged, and then left to stand for use.
The syrup is separated from the fire at 120 ° C, that is, the vanilla syrup is finished.
I pour the egg liquid at a high speed and pour the vanilla syrup (the vanilla pod does not need to be taken out). I call this step 'slurry'.
After pouring the vanilla syrup, put the egg bowl into the water pot prepared in advance, and send it at high speed while heating with water.
Be careful not to send it all the time, pause after ten seconds, wait for the egg liquid temperature to rise 3-4 °C and then send it for more than ten seconds. This operation is repeated until the egg temperature rises to 83 °C.
Then, put the egg bowl filled with egg liquid into the pot of ice water prepared in advance, and keep the ice water running at high speed.
Stop the egg when the temperature of the egg liquid drops to about 30 °C, and turn the egg pot from the ice water pot. At this time, the state of the egg liquid should be: lift the egg head to draw '8' for three or four seconds to disappear. Place the vanilla sugar egg liquid on the side and let it cool to 23 °C. If the room temperature is too high, the temperature of the vanilla egg liquid will not drop, and it can be sent to 23 °C with cold water.
The butter softens to the point where it can be pressed out of a pit with little effort. If measured, the temperature of the butter at this time should be 19-21 °C.
The butter is sent to whitish, bulky, feathery, measured, and the butter temperature should be 21-22 °C.
Pour the 23°C vanilla sugar egg into the butter at 21°C.
The electric egg beater is fired at a high speed, and the butter is completely blended with the vanilla sugar egg liquid into a creamy shape.
The successful vanilla cream is smooth and softer than the creamy cream. It is sharpened with a silicone knife or egg.
Take out the vanilla pods in the cream and put them into the flower bag for direct use.
The color is light yellow, with aromas of milk and vanilla, and the taste is refreshing and smooth, very crowded. How delicious it is, the old iron asked me to make this vanilla cream every time I came to my house, she wants to squeeze! ! eat!
First, the vanilla cream production process has three key points. If you don't pay attention, you will lose all your efforts: 1. Always use room temperature eggs. Otherwise, in operation step 12 (slurry), there will be a good syrup that will solidify in the egg. The bottom of the liquid. 2. Water heating is to disinfect eggs. When the egg liquid is heated to 82-85 ° C, the bacteria will lose activity until death (below the sterilization effect is not obvious below 80 ° C, the egg liquid will solidify above 85 ° C). The eggbeater is used at a high speed to prevent the egg liquid from solidifying at the bottom of the pelvis, but continuous spraying will prevent the egg liquid from heating up (the cool air will be continuously injected into the egg liquid). Therefore, it is necessary to suspend after a dozen seconds, and continue to send the egg after the temperature rises. Many students told me that the egg liquid has not been able to heat up to 83 °C. I suggest that you stop using the electric egg beater, change the egg pump or the silicone knife to stir the egg liquid. The same operation, stir the egg liquid, etc. After stirring at -3 ° C, the egg liquid was stirred a few more times, and the operation was repeated until the egg liquid was heated to 83 ° C. 3. The cold water is sent to reduce the temperature of the egg liquid to about 30 °C. When the egg liquid is mixed with the butter at this temperature, the water and oil separation is the least likely to occur, that is, the bean curd residue. Second, vanilla cream at 21 ° C when the hardness is appropriate, plasticity is also strong, so it is best to squeeze at this time. The principle is that the creamy butter is 21 °C. When I started measuring the temperature of egg liquid and butter frequently from step 16, it was to avoid the separation of water and oil during firing. The two reasons for the separation of water and oil are: 1 the temperature difference between the egg liquid and the butter is too large, the temperature difference should be controlled within 3 degrees, and the temperature of the egg liquid is higher than the temperature of the butter. That is why I want to control the butter temperature to 21 ° C and the egg temperature to 23 ° C. Third, the storage method of vanilla cream: use vanilla cream in the freezer to store frozen, can be stored for one month is not bad. When you use it again, you can return it to room temperature and return to the paste to continue using it. Fourth, the correct method of resurgence: macarons shell is not hollow, does not crack, beautiful color is not called success, the stuffing is not successful, only the perfect resurgence of the filling is the real success. I found that many of my classmates even ignored this important link. When I put the stuffing directly into the refrigerator, I asked me when I came out to eat it: Why is my horse so hard? A bite of stuffing is squeezed out... Or ask: Why does my macaron eat like Oreo, hard to puncture the mouth? Whenever I feel that I have to emphasize the importance of resurgence, the seemingly small part directly determines the success or failure of Macaron. This step is not in vain. Cough and get back to the right way, the correct way to regain moisture (bold): squeeze the macarons into the sealed box and then wrap the sealed box with plastic wrap and put it in the refrigerator for 24-72 hours (the filling humidity is different, Maca The degree of roasting of the dragon shell determines the resurgence time is different). When biting, the stuffing is integrated with the tissue of the macaron shell. Soft and delicious lips and teeth are the resurgence success. Write so much first, this variety of flavor creams of this basic cream will continue to update the production method in the future, thank you for your attention.