Weigh almond powder 120g, which is screened almond powder 120g.
Weigh sugar powder and sieve. The sugar powder here is made by myself with a cooking machine, or I can buy macaron special sugar powder, sugar powder without starch, and add a proper amount of toner.
Add 40 grams of egg white.
Stir thoroughly with a spatula to dissolve the sugar.
Pour almond powder
Don't stir yet, cover with almond powder.
Beat protein: 42g of protein, 2g of protein powder and 20g of fine sugar. Beat at low speed until it is dry and frothy, with very small sharp corners, indicating that the protein is very dry, but you can't beat100g of sugar and 30g of water. Heat it to 1 18 degrees with minimum fire, pour the syrup into the egg white for 5-7 times, and beat it all at low speed while pouring.
The almond powder and protein of TPT are mixed evenly, and must be mixed very evenly; ② Take half of the protein, add it to TPT, spread it on the surface, and cut the protein and TPT vertically with a scraper without worrying about defoaming; 3 just stir casually; In order to stir evenly, turn the bottom round and roll, scrape off the protein on the basin wall, or stir evenly at will.
Continue to add the remaining half of the protein, which is also spread on the surface. At this time, the method of stirring is to cut and stir, scrape vertically from the middle, draw a circle at the bottom and turn up. In the meantime, clean the scraper with a shovel and continue cutting and stirring until no protein can be seen.
Then spread the rest of the protein on the surface. The same method is lighter and very easy to mix.
I lifted a lump, and the ribbon fell off and on, and the batter looked rough and I couldn't make it. Then cut and stir.
After stirring for a period of time, the batter is smooth, delicate and banded, and this state is OK. Start the preheating furnace.
Macaroon special paste nozzle, here I use Sanneng 7066, put it in a paste paper bag, screw the top and put it in a large-caliber water cup, pour the batter in, and push it forward with a big scraper.
The baking tray is paved with silica gel pad, and the formula can squeeze a little more than two trays. Pat the bottom of the baking tray after squeezing, and the bubbles will break the pit.