condiments

60g almond powder, powdered sugar 105g.

Egg white (for mixing) 20g fine sugar 20g.

Egg white (over) 30g, with a little food coloring.

condiments

Egg white almond cookies use egg yolk cream.

Butter100g whipped cream 50g

Vanilla essence 1/4 teaspoon (1.25ml) rum10g.

2 lemon juice 15g egg yolk.

20 grams of milk 1 spoon (15 ml) and honey.

Steps of protein almond cake (French meringue method)

1. almond powder and powdered sugar (use pure powdered sugar, not commercial powdered sugar mixed with corn starch. Sugar can be ground into powdered sugar by a food processor) put it into a food processor and beat it at high speed for 20 seconds to half a minute until it is ground into very fine powder. Rub the beaten almond powder by hand to loosen the lump (I didn't sieve it)

2. Pour almond powder into a bowl and 20 grams of protein. Stir evenly with a spatula, and stir repeatedly, so that almond powder and protein are completely mixed. If there are particles, stir and press them repeatedly with a spatula until they are completely smooth (the amount of protein is small, which will dry at first, but when the protein absorbed by the sugar powder melts, it will gradually become moist. Don't add more protein just because you feel dry at first, remember! )。

3. Mix almond paste. The almond paste is very thick at this time.

4. Add a little pigment to the almond paste and mix well.

5. Take another clean bowl, pour in 30 grams of egg white and 20 grams of fine sugar, and beat with an egg beater until it is dry and frothy.

6. Fill 1/3 protein into almond paste.

7. Stir well with a scraper, and mix well, so that the almond paste, which was originally thick and difficult to stir, becomes thick and smooth.

8. Add 1/3 protein and continue to stir evenly. After stirring evenly, add the last 1/3 protein and stir evenly. Stir quickly every time, from bottom to top (similar to the method of making Qifeng cake), and don't stir in circles.

9. After mixing evenly, the almond cake batter should have a very smooth texture. Stir up the batter with a scraper, and the batter will fall in strips, and the batter line dripping into the basin will slowly disappear. The state of the batter is very important. If the batter can't fall in strips, it means that the batter is too thick. You can stir it several times to make the batter reach the right state. If the batter falls behind, the lines will soon disappear, indicating that there is too much defoaming and the batter is too thin.

10. Spread the tarpaulin on the baking tray, put the batter into a paper bag, and extrude it with a circular nozzle with a diameter of 0.6CM. After extrusion, the batter will slowly spread out. The size I squeeze is about 2.5-3cm in diameter for each batter, which is slightly larger than 1 yuan coin. According to the formula, at least 60 pieces can be extruded (after baking, the two clips are 1 piece, and a total of 30 pieces can be made). If there are bubbles on the surface of the squeezed almond cake, gently prick it with a toothpick (it is normal that bubbles occasionally appear on the surface of the almond cake, but if there are too many bubbles on the surface, it may be because the batter is too thin and the protein is defoamed).

1 1. Put the baking tray in a ventilated place to dry for a period of time. When the batter surface is lightly pressed by hand to form a soft shell, it can be baked in the oven. The temperature I use is 140℃ 12 minutes, which is hot and windy. If you don't have hot air in your oven, you can just use the upper and lower fires. Generally, skirts will start to appear in macaroon in about 3 minutes.

12. The almond cake batter was pressed and dried.

After the almond cake batter is squeezed, it needs to be dried for a while and then baked in the oven. Drying is an important step in the appearance of skirt in protein almond cake. If you don't dry and bake immediately, the skirt may not appear in the almond cake. Generally, it can dry to the surface to form a soft shell. If it is not dry enough, the surface will crack easily when baking; If the drying time is too long and the surface crust is too thick, there may be asymmetry phenomenon that skirt appears but does not appear.

13. About drying time

In fact, the sugar content of almond cake batter is very high. As long as the environment is not too humid, the surface crust is easy. If it is difficult to crust, besides checking whether the air humidity is too high, we should also consider whether the batter is too thin or the raw materials are not accurately weighed (in August, my almond cake batter didn't dry for more than half an hour).

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The almond cake tastes crisp outside and soft inside, biting off the crispy skin outside, and the internal tissue is moist and slightly sticky. If the baking time is too short, the almond cake may stick to the bottom and cannot be removed from the oilcloth smoothly. If the baking time is too long, the inside and outside of the almond cake will become brittle and lose its unique taste. In addition, the degree of baking is also related to the humidity of the filling. If it is a filling with high water content, almond cake can be baked properly. The filled almond cake will absorb the moisture of the filling and become moist (so it is suggested that the almond cake should be refrigerated in the refrigerator for one day before eating, so that the almond cake can have time to fully absorb the moisture and flavor of the filling).

15. About savings

Almond cakes are recommended to be refrigerated in the refrigerator and eaten within three days. Over time, the taste will become stiff and it will not taste good. If you want to keep it for a long time, you can seal it and freeze it for a few months. Thaw in the refrigerator before eating. Keep it sealed before thawing, otherwise the moisture in the air will easily condense on the cold surface of the almond cake, making the almond cake skin moist and soft.

16. After the almond cake was successfully made, the filling of almond cake became very important. Without good stuffing, even the best almond cake is not complete, or even delicious (well, it's too sweet ...). So a good stuffing should not only be healthy and delicious, but also be well integrated with the almond cake itself, so that the overall taste of the almond cake can be better.

There are many kinds of fillings for almond cakes. I prefer egg yolk cream as the base material, which not only tastes good, but also changes greatly and can be changed into various flavors according to my own needs. Egg yolk cream was introduced in the previous blog post, but as an egg yolk cream filled in almond cakes, I slightly changed the formula, omitted sugar, and only used honey to bring softer sweetness and increase acidity. This cream is the perfect filling for almond cakes.

17. Pour the egg yolk and light cream into the milk pan, beat well, heat it to about 80℃ with low heat, and stir while heating until the mixture becomes as thick as corn paste (do not cook). Immediately leave the fire, put the pot in cold water, and stir until the yolk paste is cooled to the point where it is not hot. Stop stirring and completely cool the yolk paste for use.

18. After the butter is softened, beat it with an egg beater until fluffy. Pour the cooked egg yolk paste into the butter twice, and beat it evenly with an egg beater until it is thick and fluffy.

19. Add rum, honey, milk, lemon juice and vanilla extract at one time and mix well.

20. This cream is a basic cream. You can add various materials according to your own taste.

For example, chocolate flavor, add cocoa powder; Matcha flavor, add matcha powder; Lemon flavor, with a little lemon juice and lemon peel; For strawberry flavor, freeze-dried strawberry powder is added; Vanilla flavor, increasing the amount of vanilla extract ...

2 1. I didn't give the specific ratio. Because it can be adjusted according to your own taste. For example, I will add more cocoa powder to the chocolate filling, which will make the filling taste slightly bitter and better neutralize the sweetness of the almond cake itself. Lemon flavor, I will add more lemon juice to make the filling more sour.

By constantly adjusting the taste of the stuffing, make the almond cake that best suits your preferences!