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发表于 2019-3-16 11:44
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OAKHILL 发表于 2019-3-16 09:56
小马的方子
能分享一下吗？
Dry:
35g pure icing sugar
35g almond flour
Wet:
30g egg white room temperature (3-5 days old, I normally separated the egg with and cover it with paper towel)
30g sugar
1, sift dry ingredients
2, beat egg white and add sugar when volume doubled, total 4 mins ( if you are making bigger batch, add 30 sec per 30g egg white);
3, add half dry ingredients to egg white, mix until combined and add the other half, mix until combined, the texture will become dry first and then wet. Mix until it flow down the spatula and can write number 8 in bowl...
4, put mixture in pipping bag and pipe round circles on baking paper, let rest until a layer of skin forms (when touch, doesn’t stick to finger), when the humidity is higher it takes longer.
5, bake one tray at a time, second rack from the bottom, 140 fan force 14 mins.
我之前发给一个朋友的.....
色素的话加在打好的蛋白里，再打30秒
如果做可可味的或者抹茶味的
替代5g icing sugar |
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