Protein 33g

30 grams of sugar

Almond powder 43g

Sugar powder 43g

Fine salt (optional) 0.5ml.

Tatar powder (optional) 0.5ml.

Protein almond cookies (French meringue)?

Preparatory work:

It is best to beat the egg whites with stainless steel or copper basin, and it must be washed clean, and there can be no residual oil. As a matter of fact, I have a bowl dedicated to beating egg whites. I've never seen oil. You don't need this bowl to knead bread and beat cream, and you don't need to beat eggs. Pour 30g white vinegar into the basin, rinse the basin and beating head, pour out the white vinegar, and then dry it with a clean paper towel. Rinsing the basin with vinegar can not only remove grease better, but also make the protein cream more stable because of the acidity of vinegar. I will do this step every time, so don't bother.

Divide the egg whites into a pot, weigh them, cover them with a piece of kitchen paper, and set aside to cool to room temperature.

Mix almond powder and sugar powder, and grind with a cooking machine 1 min. Then sieve for 2-3 times. If the almond powder you buy is fine enough, you can omit the grinding step, but you should sieve it at least once. This can not only mix the two powders more evenly, but also disperse the agglomerated powders. Please note that the grams given in the recipe are the final quantity. If a lot of particles are screened out, a few more grams should be weighed at first, and then weighed again after screening.

Continue the preparatory work:

Weigh out the sugar, add the salt and stir well. Salt will neutralize the sweetness of almond cake and increase the layering of taste. Salt is not the key here, but as a seasoning, you can leave it alone.

This sugar is added when the egg whites are sent away. For more information, see step 4.

Or prepare:

Prepare paper bags. I used a Whirltone 12 circular paperhanger to tie the bottom of the bag to prevent the batter from flowing out. The mouth of the bag is outward, and the mouth of the bag is put into the cup to hold the batter.

Make these preparations first, so as not to worry. Because the steps from beating the egg white to squeezing the batter should be done in one go, in order to achieve perfection without foaming.

Start egg whites:

Add tower powder first, beat at low speed, and then slowly add the sugar/salt mixture in step 2 after foaming, and add it in 2-3 times. Tatar powder is not necessary, but the acidity of Tatar powder can make the protein cream more stable, so I usually add it. ?

If you are a beginner, protein hard foam is recommended. It is thick and shiny, and the beating head has a short and upright tip. The height of the tip is about 1cm. Pour the basin of protein cream and it won't fall off. The pastry in the picture has a long hook and I have to keep hitting it.

My handheld electric egg beater has six gears. First, beat the protein foam at a low speed of 1 min, add half of the sugar/salt mixture, then add the other half of the sugar at a medium speed of 4 1 min, then use a high speed of 4 1 min, and finally use a high speed of 6 1 .5-2 min. Check protein. If necessary, dial again for 30 seconds to 1 minute. (KA-4.5qt Chef Machine: Add the tower powder and all sugar at first, and hang it for 2 minutes in the second gear, 3 minutes in the fourth gear and 6 minutes without hanging it in the sixth gear. Check the matching of protein and color. 65438+6-8 gear takes 0-2 minutes to see the actual situation, and the last 4 gears take 30 seconds. )

In fact, it is easy to cause hollowness when it is completely hard. However, most beginners are looking for skirts and appearances at first, so hitting hard is beneficial to skinning and skirts. It is not too late to study the connotation after the shell is relatively stable. Otherwise, the hollow and perfect internal tissue should be fine-tuned with protein cream, not completely hard. Some specific tips on the relationship between frosting degree and hollowness have more detailed contents.

Some parents asked about protein powder, which can increase the concentration of protein, but this prescription is not needed.

After the cream is basically beaten, add the pigment. After adding pigment, stir at low speed for a few seconds until uniform.

Conclusion: If you are a novice, you would rather play hard than play badly.

Color matching:

Today's color is a mixture of ivory white and sky blue. Pick a little of everything with toothpicks and change toothpicks in the middle.

It is best to use toner or glue to make ponies, and it is best not to use liquid pigments, otherwise it will increase the humidity of the batter and it will be difficult to succeed.

If almond powder is yellow, it is normal to turn green after adding blue. Adding some ivory or white can make the color more realistic and brighter.

At this time, open the oven to preheat the water. My big oven has a long preheating time, so parents can decide the best preheating time according to their own oven temper.

Add the sieved flour into the beaten egg whites and start stirring;

Protein almond cookies are the most critical and difficult step to master. Don't be too gentle at first when stirring. protein needs a certain degree of defoaming to be hollow. In addition, protein sugar solution also helps skin to crust when it is dry. But you can't stir in circles, you should use the correct J-shaped mixing method, which is a bit like cooking. At the same time, gently scrape off the batter surface with a rubber knife to make the dry powder mix better. After all the dry powders are mixed, squeeze the batter onto the basin wall with a glue knife to defoam for 2-3 times. Stir until the batter can fall, then slow down and make the last few strokes carefully and gently. Don't stir the batter too much, but don't be too dry. For more information, please refer to the tips. You can also find a video to study.

The pictures are mixed under 1, 15, 30 and 35 from left to right respectively. After 25 days, mention it every 3-5 times. It didn't fall a little intermittently until the batter fell in a band. If it's too coherent or the line falls off, it's too much. I usually tune it 37-43 times, and this time I tune it 38 times to achieve the ideal state.

Everyone's mixing technique will be different more or less, so the number of times given is just for reference. In practice, it is still necessary to observe the fluidity of the batter, rather than obsessing about stirring it several times. Every time I stir, the number of times will be different, occasionally fifty or sixty times. The batter will be very dry at first, and it will become thinner and thinner during the mixing process, and gradually begin to have fluidity. Scoop up a spoonful with a spatula and let it fall into the basin. The falling state should be the belt falling mentioned above. After falling, it will not melt into the batter in the basin immediately, but will not melt until about 10 second. Remember not to stir too much batter.

If the batter is always thick, please see the solution in the tip.

Put the batter into the piping tape and tie the bag tightly. Prepare the glass fiber mat in advance, and lay the pre-printed circle under it.

Don't use a black baking tray, the temperature is too high. Don't use that kind of raised cushion, you can't observe the fluidity of batter.

Extruded batter:

Wear thick gloves to squeeze, and isolate the temperature of your hands to better protect the batter, so that it won't get thinner after squeezing. When squeezing, the method is to force the internal number to 123, and then pull the force back; Don't lift your wrist directly when applying force, but draw two small circles with your wrist and lift it quickly after applying force, so that the tip will be much flatter. When squeezing, don't step on the batter in the piping bag too much, otherwise it will defoam. Squeeze quickly and gently. This skill will get better and better with practice.

It will be a little sharp when it is just squeezed out. Never mind, it will be flat in a minute. If it is spread too flat or not round, it is because the batter is too thin, usually caused by excessive mixing. That's why I don't like to use Xiao Yuanyuan's almond cake pad, because I can't observe the fluidity of batter.

After all the squeezing, knock the baking tray firmly on the table and shake the tray to shake out the bubbles. You can't shake it with a toothpick. The method of shaking the tray is to lift the tray half a foot to one foot high from the desktop, let it fall, and rotate the tray horizontally to 180. Repeat it several times.

Drying and baking:

The climate here is dry, and it takes 10-20 minutes for dry skin (humidity 26%, dry skin 17 minutes). Gently press with your fingertips, otherwise there will be a soft shell, which will not deform when you gently touch it back and forth, and will rebound when you gently press it. That's enough.

Depending on the humidity in different areas, it may take 30 minutes to 1 hour to dry the skin. The climate with humidity over 80% is not suitable for French, so you can try Italian.

French pastry is the most unstable pastry, and the longer it is dried, the more serious the defoaming is. It is ideal to dry for about half an hour, 1 hour is long enough, and 2 hours is the limit. If you don't dry it after this time, put it in the oven and pray that it won't crack too much, because after this time, the batter has been defoamed seriously and the hope of success is slim. In wet areas, you can consider using cold air to dry your skin, that is, using a fan to blow it evenly from different directions. (I was making ponies at my relatives' house in Florida, and I opened a ceiling fan in the air-conditioned room to dry the skins, about 1 hour. The humidity in southern Florida is comparable to that in Guangzhou. Before entering the oven, it must be dried to the top to form a stable soft shell, otherwise there will be a "head shot". But don't hang the shell too much, or you will hang the skirt askew. Some parents mentioned overheating air drying and drying. I haven't tried it, but I think oven drying is more suitable for Italian protein cream, and hot air drying will produce wrinkles (according to feedback from netizens).

Baking:

The oven should be preheated in advance. My oven starts preheating after mixing the egg whites and before mixing the egg whites. Every oven is different, and we can decide when to start preheating according to the actual situation.

Two-layer baking tray. Bake the middle layer of the oven with160 c (325 f) 15- 18 minutes. Don't take it out when the time is up, turn off the fire, slowly open the oven door, and then let the baking tray stay in it for 3 minutes before taking it out. This can avoid the empty drum caused by the sudden drop of temperature. After leaving the oven, wait for it to cool completely, and then take out the removable cover. Note that the temperature given here is the measured temperature. Most small ovens are too close to the heat source and need proper cooling.

(Many parents asked about the pink stuffing in this picture. This is Carol Xu's prescription of "PH-based cream, almond cake filling". )

After baking:

When uncovered, if the bottom is sticky, it means that the almond cake is not completely cooked, and the almond cake placed in place is not sticky. Consider increasing the baking time or baking temperature next time. Tip: Put the baking tray in the freezer for 3 minutes, and you can easily take out the sticky almond cookies. )

The almond cake is thoroughly cooled on the baking net. Squeeze into your favorite sandwich and the pony will be done. ( ^ω^ )

Save:

After the pony is full, put it in the refrigerator (3-4℃) to restore its moisture. The moisture in the filling slowly penetrates into the biscuit shell through osmosis, and reaches the peak after 24 to 48 hours, reaching the wonderful taste of crispy outside and soft inside. At this point, it can be kept in the refrigerator for less than 3 days. If it needs to be preserved for a longer time, it can be wrapped layer by layer and then frozen (below zero) for 2-3 months. Return to room temperature before eating.

I usually use waxed paper or baking paper to roll six pictures, and then put them in a sealed box to seal them.

When preheating, take out a roll and put it at room temperature 15-45 minutes before unpacking the paper, so that the surface of pony skin will not be stained with water vapor due to temperature difference.

Attached is the simplest Aauto faster Ganesh sandwich recipe. You can add about 30 horses to the following quantity. (1 measuring cup = 240ml)

1/4 measuring cup of light cream, 1/2 measuring cup of dark chocolate chips.

1) Light cream is heated to a slight boiling point. You can also use the microwave oven for 35-55 seconds.

2) Add chocolate chips and let stand for 1-2 minutes. Stir until smooth.

3) Refrigeration 1 hour.

4) Beat at medium and low speed with an egg beater. About 2-4 minutes

5) put in a paper bag and squeeze. Each egg white almond biscuit is about 5ml. Unused ones can be kept in the refrigerator for 7 days.

In fact, it doesn't matter if there is no standard measuring cup as long as the following ratio is used.

The volume ratio of dark chocolate crumbs to fresh cream is 2: 1.

The volume ratio of white chocolate crumbs to light cream is 3: 1.

Favorite double sandwich method:

Inner jam, outer white Joe Ganesh.

Increase the layering and texture of the taste, and make the taste of the pony more wonderful.

Parents can try different sandwiches.

You can try ponies of different colors and tastes. ( ? )

I hope everyone can make their favorite pony _