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原料
杏仁粉: 90, 糖粉: 90, 蛋白A: 33, 細砂糖: 15, 蛋白B: 33, 水: 23, 砂糖: 75, 色素: 適量
步驟
1材料稱量 杏仁霜:蛋白33、杏仁粉90、糖粉90、色素適量 蛋白霜:蛋白33、細砂糖15 糖水:水23、砂糖75
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2杏仁霜:刮刀拌勻
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3蛋白霜打到乾性發泡
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4糖水加熱至116度
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5糖水一邊緩慢倒入蛋白霜中,一邊繼續打發
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61/3意式蛋白霜,加入杏仁粉拌勻
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7再加1/3拌勻
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8最後1/3拌勻
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9裝入裱花袋
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10裱人烤盤
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11裝飾花瓣後,等待結皮
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12烤箱140/14,l晾涼後加入餡料即可
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