Bear Macaron (italian)
1.
Prepare the required materials so as not to rush into the production process. Weigh 37.5g of old egg whites, put the water used for boiling sugar water and fine sugar into the milk pot; put 37.5g of fresh egg whites and protein powder in a 1L measuring cup, in addition, prepare a thermometer, a piping bag and a piping mouth. Place the macaron template and tarp on the baking tray
2.
Gently rub the mixed TPT powder with your hands
3.
Dig a hole in the mixed TPT powder, pour in the old egg whites and cover with the powder, set aside for later use
4.
Place the milk pan on the gas stove and start to cook the sugar water
5.
When the sugar water temperature rises to about 80 degrees, egg whites start. Beat the egg whites at high speed. When the temperature of the sugar water reaches 118 degrees, remove from the heat. Pour the sugar water into the egg whites four to five times. Mix it evenly with a whisk at high speed each time. After all the sugar water is poured, continue to beat the meringue at the highest speed. Beat the meringue to dry foam before the temperature drops to the hand temperature. Lift the whisk to have an upright sharp corner. Then beat it on low speed for about half a minute to make the meringue more delicate
6.
Mix the TPT and egg whites while waiting for the meringue to cool. The technique is as gentle as possible, and the meringue can be added after mixing until there is no dry powder.
7.
The meringue was added to TPT three times. Mix the first two times by gently scraping and mixing, and for the third time, use the J FOLD technique. The tip of the scraper is cut into the bottom of the basin. The left hand turns the basin, and the right hand holds the scraper against the wall of the basin to scrape the basin. After hanging it, it will be scraped. The batter is a little too high and floats in a fold, and the batter that falls in the end should be in the shape of a streamer. (The technique is really difficult to describe clearly in words, please make up your own brain or find a related video to watch it again)
8.
Put the mixed batter into two piping bags. The bear's body uses the Sanneng 7066 flower mouth, and the ears I use the Wharton No. 3 round mouth. Squeeze the batter on the greased paper with the template at the bottom
9.
After shaking out the bubbles, leave the skin at room temperature for about 20 minutes until a soft crust appears. If the room temperature and humidity are too high, you can use the oven to ferment or turn on the air conditioner, and then send it into the preheated 140 degree oven to bake for about 13-14 minutes ( The baking temperature is for reference only, the actual temperature of my oven is about 160 degrees at 140 degrees)
10.
Match the cooled macarons according to size
11.
On one of the macarons, squeeze the eyes and mouth with the melted white and black tricks and it is a little bear.
Tips:
1. It is not good to cook the sugar water if the fire is too large or too small. It can cover the entire bottom of the pot; it is best to fix the hand-held thermometer so that the tip is immersed in the sugar water but cannot touch the bottom of the pot, otherwise it will be measured. The temperature may be inaccurate;
2. It is best to wear gloves when squeezing the macaron batter. Don't use your hands to sort the batter when the front batter is almost used up. Spread the piping bag flat on the table and scrape the batter forward with a scraper, otherwise it will be easy. Defoaming
3. If the meringue macarons are qualified, it is half the battle. If the meringue and icing do not reach the desired state, it is best to start over again, or even the almond flour may be wasted.
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