No one can deny that macarons excel in desserts (and may continue to do so for many years to come). Pasta Recipe by Cooking Classics. Desserts are unique, so this may be part of the reason. It’s hard to overstate the range of desserts available, from classics like vanilla, coffee, and fruit to exotics like custard, blue cheese, and custard.
Today I will show you how to make pasta and what pasta recipe to use.
Explanation:
Recipes are exceptional in function and accuracy of measurement and often top the list of failures. Even experienced pastry chefs (we don’t hire professionals) can struggle with tried-and-true recipes.
So I decided to do it anyway and asked the experts I know for help (ie practical methods and proven recipes) and here are my results. – Below are my thoughts, opinions, and preferences, if you want to discuss them, please consider the future. Pasta Recipe by Cooking Classics
Ingredients Details:
The ingredients are very simple, and the almonds alone are amazing…but now they are easy to find even in the most remote cities. In the meantime, come back to my store if you have any problems. Most flour is in stock or needs to arrive.
See how this recipe works. Unlike most, they are very strict and demanding… so let’s focus on the important details and explain why. I didn’t write 30 wrong. Follow my recipe till the end and you will be fine. Let’s begin
Cooking Procedure in Detail:
First, make the almond paste. Many people recommend making your almonds – buying almonds, soaking them, drying them, peeling them, and grinding them in a coffee grinder. 10-15 pieces of noodles are not worth it, so you can make the dough yourself.
Place the cup on the scale, set it to zero, and start sifting the flour with a medium motion (eye 1-1.5 mm). We need 150 grams of sifted flour.
Use fine flour that sifts out about 10-15g of larger particles per 150g serving.
Then add the granulated sugar directly to the flour.
Take 150 grams of flour in a saucepan and add 50 grams of water. I’m going to dispel the myth that you can add more water, it’s okay. Excess moisture is safely evaporated and the best starting dose is only 50 grams of water.
Uses 10-15mm round hole nozzles for pasta. Either way, close the bag and voila, it’s a little weird. We put the bag (inner piece) in a long bag/vase and wrap it around our neck. Putty will be very easy to apply (the same method applies to paint and other products).
Well, let’s start with the most important thing: the kitchen. Put 50 grams of protein in a deep bowl (in the end we mix all the ingredients so that their volume is at least 2.5-3 liters).
Keep the blender nearby. Right in front of the stove, you have to take care of the syrup and beat the egg whites. Also, prepare half cold water.
We have a bowl of sugar and water on the stove, a cup of water, a protein shake, a blender, and a thermometer. Don’t worry, it looks scary.
Methods:
We heat the syrup and test it with a thermometer. When the temperature reaches 95 degrees, beat the egg whites in a separate bowl at the high speed of the mixer (do not change the speed completely). When the syrup is heated to 110 degrees, remove it from the heat and pour in the whipped protein (the first 50 grams of protein). If the protein does not foam at 110 degrees (syrup), add 2 tablespoons of water to the syrup (that is, we need a glass of water), the syrup will freeze immediately, and we will have time to mix the protein.
Today I will repeat the same thing, but with pictures. We release the future syrup and add color (gel is best suited). The heating process should be up to 95 degrees. The egg whites are ready for whipping. I expected 95 degrees.
When the thermometer shows 95 (deviations are allowed here). Let’s start by beating the egg whites. The rigid foam must be very dense so that it does not break when replacing the glass.
When the squirrel whips and the syrup reaches 110 degrees (if it’s too hot, sprinkle a little water and squeeze a little), pour it into the bowl with the mixture without stopping. Stir until no syrup remains. The mass should be slightly cooled to 45 degrees.
As you can see, the dough should be thick, and very tight. The glass can be returned seamlessly, the mixture will drip or fall off the walls.
Add the protein to the mixture (until the mixture has cooled to 45 degrees, otherwise the protein will harden). Sprinkle with flour and baking powder mixture.
Then stir this mixture slowly with a spoon. Usually, they do this: the glass rotates in one direction, and the spoon moves in the opposite direction. A good knot is said to require 50 such twists. Very similar, but more importantly text, not rpm.
Gradually, the mixture becomes clearer and more fluid. So it’s time to stop. In other words, once the “dough” starts coming off the spoon (and doesn’t fall apart), we’ll have the texture we want. You see with your own eyes that the block first looks like a solid ball, and then (still slowly) begins to flow through the walls.
We take noodles, which we put in a bag.
Of course, it’s a matter of practice, he and I are not always the same height and nostrils. You have to start somewhere. When the nose sticks, place a baking sheet under the parchment paper and place it on a towel on the table. Three or four strokes and the nose softens a bit).
Another important step is drying. Leave the cake on the counter for 20-30 minutes. When it dries, a thick layer forms – if nothing sticks to it and you touch it with your finger – this is a crust. It is also essential for the appearance of the famous pasta crust.
When the pasta is dry, we open the oven to 140 degrees, no change, just turn it down to heat. When the pasta is dry, place a baking tray lined with parchment paper in the center of the oven. This downtime takes about 12-18 minutes.
There are two main steps in making pasta. First, you have to wait for the floor to appear. This happens after about 3-5 minutes.
At this point, it is already clear whether the ropes will come out or not. If there are cracks, the ground rises unevenly, etc. Then you can’t suffer, you can’t kick that crowd. After about a minute, when all the edges have risen, it is best to remove the pan and invert it. It must be warm and dry.
After 10-12 minutes, start removing the ends from the noodles with a knife. If the cookie comes off the parchment paper easily (and the lid is tight), the pasta is ready. Hooray!) I repeat it happened at the 17th minute, do not try to increase the temperature to “cook the food faster”.
To finish cooking, remove the cooked pasta from the pan and refrigerate.
Place the finished caps in an airtight container and store them until done.
Dark sauces such as ganache, cream, cream, cottage cheese, thick jams, jams, and jellies can be used as fillings. If the filling is liquid enough, it will quickly flow into the lids and eventually be absorbed, so it is added before serving. Conversely, if the filling, such as ganache, is very thick, it is best to pour it into a container as soon as it cools, seal it, and refrigerate until ready to use.
Good noodles (cores) should be moist and plump inside and have a firm but slightly springy crust. I mean, chunks of cream don’t fall on the cutting table, this kind of pasta is useless.
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