Strawberry macarone lollipop-You Are Foodie

By Julie
24

Strawberry macarone lollipop

A very cute macarone, very popular with children.

Main Ingredients

Proper amount of edible pigment appropriate amount
water 16 g
Protein II 25 g
albumen powder 1g
Protein I 17 G
almond powder 60 g
berry sugar ten
sugar content 60g

Auxiliary Ingredients

Step 1 . Step 1; Mix 60 almond powder with 60 sugar powder, dig a hole in the middle, pour 17 grams of egg white, and cover with the mixture of almond powder and sugar powder. Step 2; Take a bowl of whipped protein cream, take 25 grams of egg white, pour in 10 grams of fine granulated sugar and 1 gram of protein powder in three times. The medium and high speed hit a stiff hook.

Step 2 . Step 3; Boil sugar water, 55 grams of fine granulated sugar plus 16 grams of water, boil to 120 ℃, and pour into step 2 evenly several times. Hit the broom at high speed throughout the whole process. Step 4: evenly mix the ingredients and pigments in step 1 to a moist state.

Step 3 . Step 4 mixing step 3 is divided into three times. The first two times can be pressed and cut.

Step 4 . Mixed state, the first mixing, to lift the spatula, the batter shows a foot long dripping. For the second mixing, lift it up and wipe it until the batter drips, and stack it in threeorfour layers. For the third time, gently knead it and turn it in J state. Lift the spatula and stack the batter in 5 layers without interruption.

Step 5 . Mount the flower mounting, and choose Sanneng 7065 flower mounting nozzle.

Step 6 . Squeeze out strawberries.

Step 7 . You can also squeeze out hearts, meimeida. These decorations will be very beautiful on the cake.

Step 8 . When baking, the actual temperature should not be lower than 165 ℃. About 11 minutes. Generally, it's almost enough if the skirt falls back by half.

Step 9 . With an edible pigment pen, point the state of strawberry.

Step 10 . Strawberry leaves, I use, melt white chocolate mixed with green food pigment, painted at half temperature.

Step 11 . How about the finished product.

Step 12 . The cream in the middle is very simple. Mix 100g softened butter with 85g light cream with 5g sugar and 15g raspberry powder. Beat with an electric egg beater until smooth.

Step 13 . For lollipops, use a colored straw, cut it in half, insert it directly into the middle of the macarone trap, and refrigerate it for shaping.

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