This cookbook, which is not a cookbook, focuses on solving several common problems of almond cakes.

Second step

First, the upper shell collapsed from the oven, and the skirt cracked and the edges were weird, all of which were caused by insufficient dry skin. The cold skin in winter itself is not as good as that in summer. Try to put it in the oven at 55 degrees, and bake for 10 ~ 15 minutes without turning off the fire. Basically, the above problems will not occur.

Third step

Second, protein almond cookies are hollow. First of all, I mean the Italian method. If the formula of ph is strictly followed, there will be no deviation in batter thickness. The lesson I learned is that protein must deliver enough, even a little more. You can cut a little trace by inserting the egg whites with an egg beater, so at least it won't be too thin. . In addition, if you still feel too thin, you can try to reduce the egg white mixed with tpt by 10% to 20%, so that the almond cake will have a three-dimensional effect. However, after the almond cake is squeezed out, it is best to pat the baking tray hard so that it is not too high or too thick. People who like the so-called rough horse have different opinions, but there is no such thing as rough horse in authentic almond cakes abroad, and the taste is not good. I don't want to do it at will. .

Fourth step

Third, temperature is the most difficult to run in and master. Don't get too angry in principle. I use a commercial oven, which burns at 150℃ and 185℃ for three minutes, then cools down to 155℃ and bakes for fifteen minutes. Maybe it's because I'm too humid and my skin is dry, so the temperature of the fire can be directly controlled to 65438. So it may stick to the bottom. This kind of running-in needs many attempts, and even needs to uncover a cake shell to have a look. The remedy is to keep the heat constant, reduce the heat to 135- 145, and bake for another 3-5 minutes. Almond cakes that are too big and brittle will also fail, because they will be brittle no matter how they absorb moisture. . It tastes hard and tough. . It's really not delicious. A successful temperature is that it will not change color when it is on fire, and it will stick when it is exposed out of the oven, but it will not stick to the best degree after cooling.

Step five

Fourth, after the almond cake is baked in winter, don't put it in a place with too big temperature difference, otherwise the skirt will drop rapidly, or the upper shell will fall directly into the skirt.

Step 6

As for other problems, you should find the reasons from the process, oven, baking tray and temperature. The above are my notes for reference only. If it is helpful to you, or if you have any questions, please upload pictures and communicate with me ~ I will attach the problems existing in the trap in the future.