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原料
杏仁粉: 90, 糖粉: 90, 蛋白A: 33, 细砂糖: 15, 蛋白B: 33, 水: 23, 砂糖: 75, 色素: 适量
步骤
1材料称量 杏仁霜:蛋白33、杏仁粉90、糖粉90、色素适量 蛋白霜:蛋白33、细砂糖15 糖水:水23、砂糖75
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2杏仁霜:刮刀拌匀
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3蛋白霜打到干性发泡
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4糖水加热至116度
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5糖水一边缓慢倒入蛋白霜中,一边继续打发
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61/3意式蛋白霜,加入杏仁粉拌匀
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7再加1/3拌匀
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8最后1/3拌匀
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9装入裱花袋
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10裱人烤盘
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11装饰花瓣后,等待结皮
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12烤箱140/14,l晾凉后加入馅料即可
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