[method]
1. Sift the almond TPT together, then sieve the pure sugar powder through the sieve and set aside.
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 be sent to the bubble.
3. Add the remaining 25 grams of fine sugar and continue to send it to near the dry foaming stage.
4. Add all the materials of the method 1 to the pot of the method 3, and mix and mix until there is no dry powder.
5. Put the batter that has been stirred in the method 3 into the squeeze bag of the flat mouth, and extrude the shape of the size to the baking pan.
6. Place the baking tray of the batter 4 in a cool place and let it stand for about 30 minutes until the surface of the batter is crusted.
7. Put the batter of the skin 5 into a preheated oven. Boil the above fire at 210 ° C and heat at 180 ° C for about 8 minutes until the cake is inflated and then open the valve. Continue to bake for about 4 minutes. Finishing until the surface is dry.
[Remarks]
●What is Almond TPT?
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.