Homemade almond cakes always turn over. What are the correct operation steps?

Almond cake is really delicious, but I personally think it is difficult to make it, so I tried it many times and finally succeeded. I quickly shared my joy with my friends. Secondly, I summed up some experiences and sent them to my friends.

Ingredients: (make about 8)

Outer almond cake: 45g of sugar powder, 45g of almond powder, one egg white, 35g of white sugar, vanilla extract and optional food coloring.

Production method:

Mix sugar powder and almond powder (by cooking machine or hand) and sieve for later use.

Screening almond powder is a long process. Pour out the coarse almond powder and sieve it twice, so that the powder will be fine and the taste will be great.

Protein dry hair. Add a pinch of salt to the egg white until it turns white and has big bubbles, then slowly add sugar in three times. Send it to the eggbeater head for lifting, and then continue to send it until the resistance is as big as cotton candy, and there is a right angle hook when lifting it. Add two drops of pigment and continue stirring.

Mix. Dry the spare flour and almond powder, and add 1/3 to the meringue. After mixing, add the remaining 2/3 and continue stirring. Until the dough surface is smooth, it can flow down like a ribbon when it is lifted, and it will not break if you draw eight words in the batter.

Put the stirred batter into a paper bag and squeeze it into a small circle. Pick it up and put it on the table twice to remove the air from the batter. If there are bubbles on the surface, poke them with a toothpick. Dry the skin until the surface lines form a film, which is not sticky and elastic when touched by your fingers, and then you can prepare it for the oven.

The oven is preheated to 160 degrees with upper and lower fire in advance. Put the semi-finished almond cake in the oven 12- 15 minutes, then take it out of the oven, cool it at room temperature, then squeeze cream on one almond cake, or put softened marshmallows on it, and cover the other half with almond cake, and a complete almond cake is finished! Is it very literary?

In addition, I also prepared a summary of the failed experience of macaroon's production, hoping to help friends who are still struggling to do a good job in macaroon.

Here are some factors that affect the success rate.

After I failed to make a basket of biscuits one day, as a "master of learning", I studied, summarized and watched video tutorials, and summed up the following experience, and then I can basically achieve 100% success. I make French protein almond cake, which is relatively simple without heating syrup, but French protein almond cake needs more protein than Italian protein almond cake. )

First of all, the most difficult steps to master almond cake are: beating egg whites, stirring and cold noodles.

If it's as hard as a biscuit, there is no skirt, and the batter is too thin and shapeless, 90% is because: the protein is defoamed! ! ! !

There are many reasons for protein defoaming:

1, be tough enough, be tough. Until the lines are very clear, there are upright sharp points on the bottom of the basin and the hand-held cooker when lifting the eggbeater.

2. The stirring force is too strong. When mixing dry powder and egg white, remember that each mixing is a defoaming process. Stir evenly in the shortest time, no more than 30-40 times. It is best to divide it into two steps: first, gently dip the protein cream into the dry powder, and then stir it evenly. Use the method of stirring, not the method of beating the protein, which will make the protein defoam. Keep it until it falls like a ribbon. Don't go on, the batter will get thinner and thinner.

3. Dry your skin. The success of skin drying is related to temperature and humidity. If it is too short, a soft shell cannot be formed. It is easy to defoam when it is long. How to stabilize? Use the oven. 60 degrees fire and 0 degrees fire circulate hot air, the oven door should be opened, and the soft shell will come out in 10 minutes.