[method]
1. Sift the almond TPT together, and the powdered sugar and strawberry juice powder are sieved and used for use.
2. After the protein is warmed to about 20 °C, the protein is firstly sent, and 25 grams of fine sugar is added to continue to send the bubbles to the thinner, then the remaining 25 grams of fine sugar is added, and the dyeing is continued until the near-dry foaming stage. .
3. Add the pink color paste to the battered batter.
4. Add the powder sieved by Method 1 to Method 3, and mix with each other until there is no dry powder.
5. Put the method 4 into the squeeze bag of the flat mouth and squeeze the batter of the size one to the baking pan.
6. Place the baking tray with the batter in Practice 8 in a cool place and wait for about 30 minutes until the surface of the batter is crusted.
7. Put the batter of the skin 6 into a preheated oven and simmer it at 210 ° C, and simmer at 180 ° C for about 8 minutes until the cake is inflated and then open the valve, then continue to bake for about 4 minutes. The surface is dry and finished.
8. Cut the strawberry chocolate into a finely divided shape, and then heat it at a temperature of about 50 ° C to dissolve it by heating with water, and stir it in the same direction.
9. Take a small spoon and smash the appropriate portion of the method 8 into the practice of 7 baked macarons.
[Remarks]
Almond TPT is 125 grams of almond powder + 125 grams of pure sugar powder. The almond powder must be sieved and the coarse almond powder sieved out. Only the fine powder is mixed with the pure sugar powder.