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原料
蛋白: 265g(L尺寸約8個), 上白糖: 70g, 糖粉: 105g, 杏仁粉: 105g, 蜂蜜: 10g, 水麥芽: 30g, 香草精: 5g, 低筋麵粉: 105g, 泡打粉: 3g, 無鹽奶油: 225g
步驟
1蛋白以打蛋器攪拌,使用過濾網過濾,接著輕輕打發
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2舉起打蛋器,泡泡沒有掉落,就加入上白糖,充分混合
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3加入過篩的糖分攪拌至無粉狀
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4一口氣倒入杏仁粉
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5充分攪拌至全部融為一體
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6水麥芽隔水加熱變軟與蜂蜜混合後倒入步驟5
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7全部混合後倒入香草精大致攪拌一下
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8過篩低粉和泡打粉混合倒入充分攪拌至無粉表面光滑
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9製作焦香奶油
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10中火加熱奶油融化
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11呈焦色立即停火
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12降溫至75攝氏度,分三次加入
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13每次混合都要充分攪拌
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14200度10-12分鐘
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