2.？ Boil sugar and water in a container to 1 18 degrees (when the sugar is boiled to 105 degrees, you can start beating 38g of protein with a portable egg beater until the protein is white and fluffy), and then test whether the sugar water reaches 1 18 degrees, basically at/.
3.？ The eggbeater rotates at high speed to break up the egg whites, and slowly adds sugar water for 4-6 times. At this time, you will find that every time you add sugar water, the protein cream will become bigger and fluffy. When adding sugar water for the last time, many students asked how long it would take to beat the protein in place. First of all, it is very important to send egg whites in containers. In order to achieve the above protein content, I used a stainless steel basin the size of a large enamel cup, because the temperature is very important when mixing the egg whites. If you choose a large container, once the syrup is added to the egg white, the high-speed rotating eggbeater will drastically reduce the heat and lose the heat preservation effect, so it is very important to find a small container to send the Italian protein cream, especially in winter. The better the heat preservation effect, the stronger and more stable the protein cream will be. After adding the syrup for the last time, you need to continue stirring for 1-2 minutes, and you will find that the protein cream becomes very resistant to beating and the texture is clearer and more obvious. At this time, you can pause, then add a little colored powder and stir it slowly and evenly. Simply put, a solid and stable protein cream is a milestone in the process of roasting horses.
4.？ Add the meringue into the "Step 1" batter three times. Please don't add the meringue more than three times, because too many times of stirring will make the final batter too thin, the roasted pony will not be full and round, and the girl's chest will not look flat. When stirring, please stir it from bottom to top until the batter and the meringue look even (add the meringue at the same time).
5.？ Put the batter into the mounting bag at one time, and don't pack it several times, so the batter itself will continue to defoam in the air, so buying a large mounting bag is king. Squeeze the batter on the high-temperature tarpaulin and a small sharp corner will stand up. You can beat the bottom of the plate hard to make the sharp corners fall off, because the solid batter is not easy to fall off freely, but it is one of the keys to baking a plump pony.
6.？ Preheat the oven to 160- 165 degrees. This temperature is the golden rule. Please don't challenge ta easily. Masters are basically baked at this temperature, so the low temperature or high temperature mentioned before is not reliable, at least I personally think so. The temperature is very important for a protein almond biscuit with beautiful appearance and full heart. Of course, the oven has a temper. In order to fully understand whether the temperature of your oven is accurate, bake a protein almond biscuit to test it. I use Kenwood's small oven. At the same furnace temperature 160 degrees, the temperature of the upper and lower tubes is higher than that of the upper tube, so there is always a phenomenon of head explosion. The so-called head blasting means that the skin has cracked before the skirt rises, and the top has been cracked by the excessive temperature below, so what we need to do at this time is to block the low fire temperature, put a baking tray on the lower floor of the oven and put it in the almond cake tray. The way to do this is to use the temperature of the upper tube to quickly connect the epidermis of the protein almond biscuit, so as to avoid the temperature below being too violent and causing the epidermis to break. After about 4 minutes, you will find that the skin begins to change color and a hard shell appears, and the little skirt below begins to stir. At this time, take away a baking tray, but still keep a baking tray on the ground floor, so that the next fire will start to show off, so that the beautiful little skirt will rise immediately and become more and more full.
7.？ Baking time is also a university question. As long as I finish baking in 16 minutes, you will find that the skirt is not as big as before, which means it can be almost baked. I used 14 minutes before and found that my heart was still wet and immature.
8.？ Take the baking tray out of the oven and let it cool. The plump and round appearance is not the standard to judge the perfect pony, but the key is to break the facade by hand to see if it is as fluffy as a sea cake. Such a pony tastes like eating a small cake.
9.？ Beautiful colors are the selling point of macaroon. Only by choosing high-quality toner can you eat it safely. Although a few grams of French imported toner costs 40-60 yuan, the brightness is far from that of domestic toner.