Recipe: Three Orange Italian Macarons Tutorial

Home Cooking Recipe: Three Orange Italian Macarons Tutorial

Notes:

Explain the super details, high success rate practice is open

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare all raw materials according to the formula and weigh as accurately as possible

    Prepare all raw materials according to the formula and weigh as accurately as possible

  2. Home Cooking Recipe: TPT mixes the almond powder into the mixing bowl (the sugar powder is agglomerated and sieved), and the two are mixed and mixed with a hand-held egg beater. Put a small amount into the mixing bottle and add the appropriate amount of toner. Shake the mixing bottle and mix evenly. After that, pour it into the mixing bowl and stir again with a hand-held egg beater. Then pour the first protein and cover the protein with TPT.

    TPT mixes the almond powder into the mixing bowl (the sugar powder is agglomerated and sieved), and the two are mixed and mixed with a hand-held egg beater. Put a small amount into the mixing bottle and add the appropriate amount of toner. Shake the mixing bottle and mix evenly. After that, pour it into the mixing bowl and stir again with a hand-held egg beater. Then pour the first protein and cover the protein with TPT.

  3. Home Cooking Recipe: Making Italian meringue (1) First, put 15g of fine granulated sugar and protein powder into a mixing bottle and mix well. Pour the first protein into the baking pot, pour in half the mixture of fine granulated sugar and protein powder, and then open the file until you can't see the fine sugar. Pour the remaining sugar and protein powder. Continue to send until the meringue begins to the side of the basin and stop sending.

    Making Italian meringue (1) First, put 15g of fine granulated sugar and protein powder into a mixing bottle and mix well. Pour the first protein into the baking pot, pour in half the mixture of fine granulated sugar and protein powder, and then open the file until you can't see the fine sugar. Pour the remaining sugar and protein powder. Continue to send until the meringue begins to the side of the basin and stop sending.

  4. Home Cooking Recipe: Make Italian meringue (2) Put 85g of fine granulated sugar and 23g of water into the small milk pot, gently shake the small milk pot to mix the granulated sugar and water, then put it on the natural gas furnace or the electric ceramic stove. Start the sucrose water at this time. Put the needle thermometer at this time. When the syrup is heated to 118 °C, leave the whipped cream and stir it at a low speed. Pour a small amount of syrup for the first time, then mix it quickly, then divide it into three. Pour the syrup 4 times and send it to a clear texture. Stop the hair when the temperature of the protein cream is below 40 degrees.

    Make Italian meringue (2) Put 85g of fine granulated sugar and 23g of water into the small milk pot, gently shake the small milk pot to mix the granulated sugar and water, then put it on the natural gas furnace or the electric ceramic stove. Start the sucrose water at this time. Put the needle thermometer at this time. When the syrup is heated to 118 °C, leave the whipped cream and stir it at a low speed. Pour a small amount of syrup for the first time, then mix it quickly, then divide it into three. Pour the syrup 4 times and send it to a clear texture. Stop the hair when the temperature of the protein cream is below 40 degrees.

  5. Home Cooking Recipe: Stir the batter and stir the TPT, then touch the meringue to the bottom of the container. When the temperature and hand temperature are about the same, start to stir the batter. For the first time, put half of the meringue with a squeeze and let tpt Completely blended with the meringue, and then placed in half of the remaining meringue. This method should be gentle and half-cut. For the third time, put all the meringues in a pick-and-drop technique. The batter can be dropped into a streamer.

    Stir the batter and stir the TPT, then touch the meringue to the bottom of the container. When the temperature and hand temperature are about the same, start to stir the batter. For the first time, put half of the meringue with a squeeze and let tpt Completely blended with the meringue, and then placed in half of the remaining meringue. This method should be gentle and half-cut. For the third time, put all the meringues in a pick-and-drop technique. The batter can be dropped into a streamer.

  6. Home Cooking Recipe: Put the bun on the bag and put the batter into the bag, then start to squeeze the cake and pay attention to the vertical baking pad of the mouth.

    Put the bun on the bag and put the batter into the bag, then start to squeeze the cake and pay attention to the vertical baking pad of the mouth.

  7. Home Cooking Recipe: The skin of the macarons squeezed in the shock disk, the shock plate is 3-5 times, pick up the surface of the bubble with a toothpick, start to dry the skin, the normal dry skin is within half an hour, the longest should not exceed one hour.

    The skin of the macarons squeezed in the shock disk, the shock plate is 3-5 times, pick up the surface of the bubble with a toothpick, start to dry the skin, the normal dry skin is within half an hour, the longest should not exceed one hour.

  8. Home Cooking Recipe: Bake the oven for half an hour in advance and preheat the oven. After half an hour, put the macarons in the oven and start baking. The actual temperature of the oven is 155-160 ° C, 15 minutes.

    Bake the oven for half an hour in advance and preheat the oven. After half an hour, put the macarons in the oven and start baking. The actual temperature of the oven is 155-160 ° C, 15 minutes.

  9. Home Cooking Recipe: Bake the macarons and bake them out of the oven. After cooling, peel off the baking pads and prepare the stuffing.

    Bake the macarons and bake them out of the oven. After cooling, peel off the baking pads and prepare the stuffing.

Tips:

Macarons three key points of protein cream to send: This step is related to the key factors of the success of macarons, so it is recommended that you should first contact the macarons with the meringue to send videos, first 5-10 times. The meringue is sent, and once the meringue is released, the macaron is half successful. Stirring: meringue and tpt agitation are also very important in the production of macarons. Here you have to ensure that there is no defoaming too much or not enough to stir the oven temperature: how to find the oven suitable for the temperature of the macaron: the first time in advance Open the oven up and down the tube to 160 degrees in half an hour. If hot air mode is recommended to open the hot air mode (so the oven temperature is more even), open the oven for 30 minutes, then the oven thermometer and the well-knit macaron are placed in the oven at the same time. At 15 minutes, the temperature of the oven thermometer is between 155-165 degrees. If it is the temperature set by your oven, it is suitable for the temperature of the macaron. If the temperature of the oven thermometer is higher than this temperature, the oven will be placed next time. The temperature is lowered, if it is lower than this temperature, the oven temperature will be raised a bit next time and so on! Remember that little book to remember or take a photo with your mobile phone. This temperature is found after roasting macarons and use this temperature!


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