Among baking enthusiasts, there are two things that are known for their high failure rates. The first, and deservedly so, is chluckon cake. This cake, which is known for its lightness and softness, is a hindrance for beginners, and a large number of beginners have been tormented by it for a long time. In the dessert world, chiffon cake is revered by some of its admirers as the "Seven Crazy", because legend has it that you have to go crazy seven times to make a successful chiffon cake. Later, more people gradually discovered that it was no longer enough to go crazy seven times, so they simply called it "mad".

Another dessert with a high failure rate is macarons. If chiffon is a roadblock for beginners, then macarons are definitely the Waterloo for many baking advancements. Despite its very simple ingredients, it is not easy to succeed, and it is said that even international pastry masters cannot guarantee success every time, which is another excellent example of "the simpler it is, the harder it is to make it".

Generally speaking, the production process and cumbersomeness of macarons are not as good as its high failure rate to //@.S. people's feelings, roughly speaking, just pour the mixture of almond flour and powdered sugar into the whipped egg whites, and then the rubber spatula is stirred from the bottom to the top until the powder and egg whites are completely mixed evenly, and continue to stir the mixed egg whites until the consistency of the egg whites reaches a coarse bubble state, that is, after lifting the scraper, the egg whites fall down in a ribbon. The egg white paste is then packed into a piping bag, and a round batter with a diameter of about 3C is squeezed out on a silicone board with a small round hole piping nozzle, and then it is ready to bake.

Although the process of making macarons is not difficult, it is very important to grasp the details, and the simpler things are often the same. The more exquisite the details of a pastry chef's technique. Almond flour. Sugar. There is also a combination of egg whites, and it is an incredible thing to combine a cake-like texture without flour.

However, in the world of baking, it is often so unimaginable, and the details of the whipping and the temperature of the roasting can often lead to a convincing and delicious taste enjoyment. This is the world of desserts, but also the world of the whimsy of the chef.

Cooking requires passion, although the emergence of large machinery and automatic production lines has brought great changes to the world's handicraft industry, many desserts can be baked with the help of various tools to start a large number of unified standard production, even conservative pastry chefs, it is undeniable that the portable whisk for cake desserts play a convenient role.

However, the reason why traditional things can be praised as classics is that in addition to the details that are carefully cared for, it is more important to be able to feel the current state of the things in your hands anytime and anywhere, and make the most appropriate adjustments. Use this mind to grasp the big picture. then adjustments can be made for the plan of the operation, for the election of raw materials. The improvement of the process and the entry of the time point are all indispensable factors, so that in addition to the economic value, the value of handmade desserts is far beyond the comparison of mechanized production.

The spirituality of the cuisine is undoubtedly the effort that the chef puts into the cooking process.

Cooking is a creative and imaginative process, and cooking is also a profession that requires the ability to use the mind, and how to make the most ingenious judgment and response to the current dilemma is the detail that every chef will pay attention to.

A hot brown streamline slowly fell, and I don't know when it started, a sweet sugar smell swept in, followed by bubbles that kept tumbling and spraying a sweet smell outward. In the warm flame, in an iron pot, a piece of syrup is slowly boiling. Before anyone could see the wonderful techniques presented by the two in the duel, Bai Xia had already quietly boiled a pot of sugar. …

After the sugar water is boiled, pour in fresh lemon juice, boil again, turn to low heat, and slowly boil, this process needs to be concerned about never stirring, because after stirring, it is easy to make the sugar stick to the wall of the pot to form crystals. Cook slowly over low heat, the longer you cook, the darker the color of the syrup. Judging from the color of the syrup in the pot, it is crystal clear, and the surface flows with a quiet luster, as if it is a deep amber like fine jade, and from this glance, it is clear that this syrup has been carefully boiled for a long time, and not the color that can be boiled for a while. Could it be that from the beginning, before the confrontation began, Bai Xia had already begun to boil this pot of syrup.

Bai Xia's cold arrow seemed to concentrate Wu You's back, making Wu You feel a chill suddenly hit from his back, and he trembled from time to time, frowning slightly, reflecting that Wu You couldn't figure out what Bai Xia wanted to do for a while.

It's unbelievable when the macarons need syrup for the cooking process, and even if it's used to make the macarons, you shouldn't choose a syrup that tastes the same. The taste of macarons is sweet enough on their own, and if they are not neutralized by other flavors, it will be counterproductive.

Originally, Bai Xia's behavior was grotesque enough to make people incomprehensible, and at this time, he surprisingly brought out some lemon juice, which was even more incomprehensible.

It was the first time that Wu You couldn't guess his opponent's mind during the duel, and this kind of grotesque behavior was, to a certain extent, a tactic to disrupt the opponent's rhythm. Although such a trick is not useful for Wu You, it is undeniable that while the rhythm at hand remains orderly, Wu You still wants to ponder the opponent's behavior, and can't help but murmur: "Invert syrup? What the hell is this guy up to? ”

The so-called invert syrup is to add acidic substances to the syrup, and Baixia chooses lemon juice. Then, by boiling over low heat, the acidic components will begin to act on the structure of the sugar molecule, so that the sugar part will be converted into monosaccharides that will not crystallize, and the quality of the converted syrup will directly determine the quality of the dessert, just as the clarity of the surface pattern, the moisturization of the dough and the surface color. This has a great achievement in Cantonese desserts, such as the existence of moon cakes, which is the step of using a large amount of invert sugar syrup. The process of converting and making the syrup is not too difficult, but the key is to be patient, in addition, to prevent the syrup from crystallizing during the boiling process and to control the time.

The time of Bai Xia's pot of syrup must not be long.

The increasingly unpredictable behavior is enough to make Wu You have some worries in his heart. If it was an ordinary contestant who boiled a pot of sugar in the process of cooking macarons, Wu You would definitely cancel the unjustified behavior, but it was obvious that the young man in front of him was not the kind of person who would act indiscriminately. Bai Xia must have his meaning in doing this.

Wu You had an uneasy emotion beating in his heart, what was the act of converting syrup for, it couldn't be to paint the macarons......

In the process of boiling the syrup in Baixia, in a blink of an eye, Wu You was about to finish the egg whites, on the other hand, looking at the rhythm of the opponent, Wu You found that he was far ahead, and he could be the first to enter the sandwich cuisine.

At this time, Wu You suddenly discovered that there seemed to be something impossible to control happening-Bai Xia had not yet started to whip egg whites.

Looking back at Bai Xia's current behavior, Wu You instantly understood, and his frightened face appeared instantly, and the fingertips of Wu You's right hand were already deeply embedded in the skin.

"Damn, he actually wanted to make brucotta." …

Finding that the opponent seemed to have noticed something, Bai Xia didn't have any worries, smiled lightly, and said, "Did you finally find out?" ”

Wu You stared intently at the young man in front of him with a smile in his eyes, but he seemed to be looking at a cunning jackal, this time, he was really in trouble.

Generally speaking, the taste of English cream cream is more in line with the taste of the British, it is sweet and greasy, and it is not easy to accept. The French cream cream has the most delicate taste, sweet and smooth, and is known as the best choice for making macarons.

But there are also restless pastry chefs who like to be new and don't like to rest on their laurels. Therefore, some chefs will use Italian cream cream to make macarons, because the cream made by the method of Italian cream cream is slightly lighter, thinner in texture, and more in line with Asian tastes. At the same time, the color of the cream cream is also a little lighter than the French macaron, which is very suitable for color mixing.

Cream cream has better hardness and durability than whipping cream, making it ideal for some more delicate piping. This is also the cause of macaron's lace. Compared with light cream, the taste of cream cream will be sweeter and greasy, so it is usually used to make the whole cake plaster, and then use cream cream to make a local shape embellishment, so that it can take into account some beautiful shapes, but also will not make the whole cake taste too sweet.

Cream cream is the best place to garnish a dessert, as it is easy to decorate without making the cake thick and sweet. If you don't like cream cream, you can also properly peel off the part of the cream decoration, which is very convenient.

Just as nut cakes and chocolate cakes are thicker, the texture with cream cream is very suitable, and it is also very good to decorate these cakes, and it can also be used to decorate cupcakes, puff fillings, and biscuit fillings.

And the light cream cream and the soft and frozen macarons are an irresistible combination. The dessert dish derived from this is the Italian macaron, which is half the same as the French macaron. (To be continued......)

Chapter 226: Italian Cream Cream.

Chapter 226 Italian Cream Cream,