Key points of making protein almond cookies @ Chuao French dessert

[Summary of Frequently Asked Questions on Almond Cake Making] These are common mistakes people make. It is not easy to make a good almond cake, the key is to try more. # Baking theory #

First, almond cakes have no skirts.

No skirt means the batter is defoamed!

Cause analysis:

1, the pastry is not well made, too thin or already made.

2. Stir too hard or stir too many times.

3, the drying time is too long, the almond cake cold skin time is best within half an hour, if more than an hour, the batter may defoam.

4. The protein cream is delivered before it is preheated. If the meringue is too cold, it may defoam.

5. After the frosting, the hand temperature will almost start to stir. If the delivered protein cream is left for too long, it may defoam.

6. Blowing with cold air from an electric fan or hair dryer may cause defoaming.

Second, the almond cake is skewed.

Cause analysis:

1. When the almond cake is extruded, there is no vertical baking pad at the piping.

2. Uneven oven temperature may cause almond cake skew. It is recommended to preheat the oven half an hour in advance and use hot air mode.

3, uneven mixing, uneven mixing of batter, will lead to protein almond cake skew.

4. The baking mat is uneven, or the baking tray is uneven.

5. If the skirt is large and skewed, the defoaming is not enough and the stirring is not in place.

Third, the protein almond cookies are colored.

Cause analysis:

1. Don't preheat the oven half an hour in advance, turn on the oven for more than 10 minutes before baking, so you can find the color in a few minutes.

2. Preheat it for half an hour, and then color it to ensure that it is not hollow. When baking for 8 minutes, you can put the baking tray on the top layer of the oven to block the baking tube above.

3. The baking time is too long. The baking time in macaroon is 15 minutes, and the actual oven temperature is between 155- 165 degrees.

4, the oven is too small, less than 30 liters of oven baking almond cakes, the chances of coloring will be greater.

Fourth, the almond biscuit is hollow.

Cause analysis:

1, cost: baking temperature is not enough, or baking time is not enough. The baking temperature of almond cake should be at the actual oven temperature of 155- 165℃ for 15 minutes.

2, there is no organization in the middle: the protein cream has been sent, or it is over-stirred.

3. There is a big hole in the middle of the almond cake: when stirring, the first stirring pressure is not particularly in place.

Five, almond cake headshot.

Cause analysis:

1, the oven was not preheated half an hour in advance, and it started baking just after preheating 10 for more than 0 minutes. At this time, the oven temperature is extremely high and it is easy to blow to the head.

2, the protein cream is not in place, if the protein cream is particularly soft or particularly hard, it is easy to blow your head.

3. Drying time is too long. If the dried almond biscuit skin has formed a soft shell, bake the shell and let it crack. Under normal circumstances, almond cakes can be baked without sticky hands.

4. The meringue is overdone or too hard.

Sixth, macaroon's skirt is too small.

Cause analysis:

1, the pastry is too soft.

2. The stirring is a little excessive and a little defoaming.

3. The drying time is slightly longer.

Generally, the skirt will be smaller when the batter is thin.

5, the protein cream is cooled, and then stirred, the skirt is easy to get smaller.

6. The baking temperature is too low, so it is recommended to use it between 155- 165℃.

Seven, macaroon skirt is too big.

Cause analysis:

1, stirring is not in place.

2. The protein cream is too soft

Eight, boiled sugar water mixed with sand

Cause analysis:

1. The fire for boiling sugar water is too small or too big. It is normal to cook almond sugar water with medium fire.

2. The fine sugar in boiling water must be used for baking. Fine sugar or soft candy bought in the supermarket should not be boiled in boiling water.

3. It is not recommended to stir when boiling sugar water, and stirring will also be easy to reverse sand.

4. If there are some small sugar crystals on the side wall of the small pot, you can find a brush with water to brush it down.

5, too little water to boil sugar, or sugar boiled for too long, it will turn over! Remember to use a non-stick pan, other pans are easy to turn over sand.

6. Personally, I am careful, but I can't turn on the range hood. Every time I open the sugar water, it will turn to sand, which is probably caused by the acceleration of the upper airflow and the decrease of the surface temperature.

7. The small pot for boiling sugar water is big and easy to turn to sand.

Nine, the batter defoaming is too thin

Cause analysis:

1, the pastry is not well made, it is too thin. Normal pastry should at least ensure that the inverted container does not drip. Pay attention to the container beater sent by pastry, which must be free of grease, and the separated protein must be free of yolk.

2. Excessive stirring, too masculine stirring technique, too fierce stirring and too many times.

3, drying time is too long, normal drying for about half an hour, if drying more than 1 hour, easy to defoam.

Bottom depression

Cause analysis:

1, bottomless, bottom depth: immature, or the baking mat is too thick.

2. If the bottom is slightly concave, it is normal to ensure that the almond cake is not hollow.