How to make Cream of cream - VicentaLakin's Recipe

Recipe Recommendations

Ultra-fine almond powder 60g
Pure powdered sugar 25g
aging protein 65g
light cream 100g
egg yolk of 4
Passion fruit powder 10g
butter 20g

milk fragrance
roast
an hour
senior

Steps for Cream of cream

1

This is the first time I've made a Macalon, and it's a complete failure! The temperature wasn't controlled. They say Macalon's a baked-up Waterloo. At first learning to be Macalon, it was failed and failed again and again before it could be done. But it's a long way from perfect Macalon

2

It's a failed chocolate at first. The reason for failure is that chocolate skins are hard to dry and can't do that. Now think about why the humidity of the day may be too high, but the failure is still complete. I've had four failures before, and the fifth one looks a little bit like it。

3

We've talked about failure, we've started today's pony road. It's not perfect yet, but it's like Macalon. Let's start with the first ingredient. First, call it pure sugar powder and super fine almond powder

4

Super fine almond powder can't be sifted, but I've been sifting it over to make it safer

5

The protein is separated four days in advance, covered with a protective film and small holes in the protective film, frozen in the fridge and partially evaporated in the protein. This process is called the ageing of protein. Fresh proteins have much moisture, leading to pony failure. Aging proteins have much higher success rates. Protein ageing in 3-7 days. It's in your hands, but it has to happen

6

Aging protein-pumpers stir up bubbles and put a third of 25 grams of sugar,

7

Keep stabbing until the foam's a little thin, and we'll add the remaining sugar powder twice

8

A few minutes of high-speed disturbance, basically soft hair bubbles, low speed bumps to hard hair bubbles, that is, the pointer of the lifting is straight

9

Half the mixed almond powder goes to the protein cream, and it's evenly mixed. Cutting hands: cut through the pellets with a razor on the right side, circle around, about 10-12 times, then pull the material together in the middle on the side of the arc, and then we'll cut it together again, again, again, and again, three times

10

Then add the remaining almond powder

11

This time, three-to-five times, mixed protein cream and almond powder. Scratch hand: Scratch from the side of the basin, scrape the protein on the bottom of the basin, then flip the razor across the basin and leave the protein paste。

12

And lastly, it's about three times in a tremor, and it's okay to wait for the almonds to fall in a continuous band. Squawking techniques: shoveling almond paste from the bottom with a razor, lifting about 15 centimetres high, swinging razors around the right and the right, leaving almonds folding. It's a good way to keep the last protein frost out。

13

Finally put the mixed almonds in the bouquet. Squeeze it out with a round-shaped mouth of about 6 mm calibre。

14

When squeezed, the bouquets and grills should be in vertical form, so that the ponies would not be crooked. There's still one to two positions left. Don't squeeze. I squeezed two. And it's better to use a thick silica pad, better for Macalon. My Macalon mat is not round, it's plum. Hey, I don't like it, but it'll work

15

In order to be a pony, they also lost this flat-banded silica pad, which worked well and used it to squeeze a plate. Squeeze the bottom of the grill with your hand, and shake it to make the pony look better. If you have bubbles, you have to use toothpicks. Finally, it's covered in air. I'm here on a rainy day, with an oven fermentation box, with a hot wind cycle, 15 minutes, dry skin, no sticky hands, and a hard shell. We have to dry it up to the hard-shells, or the skirt won't come out

16

When a dry skin is used in an oven, another oven is preheated at 160 degrees for 15 minutes, then a well-skinned pony is put into the oven and roasted for about five minutes outside the skirt. In five minutes, 140 degrees will continue to bake for about 10 minutes. In order to prevent the emptiness of the Macalon shell, the oven door was opened for about two centimetres for a few seconds until about eight minutes, and the steam in the oven was released and closed immediately. It's a little trick to prevent empty shells。