Binchoutan macarons practice - how do Binchoutan macarons

[Material]: almond TPT250 grams powdered sugar 100 grams Bincho charcoal powder 5 grams protein 50 grams of sugar and 100 grams of fine little black Segao 

How do Binchoutan macarons production methods:

1. TPT sift together the almonds, powdered sugar and then, in order to prepare a long charcoal mesh sieve and reserve.

2. Allow the protein to warm to about 20 ℃, it will pass the first protein and 25 grams of added sugar to continue to pass the bubbles thinner.

3. then add the remaining 25 grams of sugar and continue to pass near the dry foam stage.

4. The practice of black color paste added 2 lay custard.

5. Good practice 1 screen custard powder into practice 4, until no dry powder can be mixed with each other.

6. The practice of the batter 5 is loaded flat mouth crowded flower bag on a baking sheet extrusion size to shape.

6 7. The practice good squeeze batter pan cool place to stand and wait for about 30 minutes or until the batter surface crust.

8. The practice good skin junction 7 of batter into the preheated oven, over the fire 210 ℃, under fire 180 ℃ bake for about 8 minutes until the cake after the body inflated to open the valve, adjourned bake for about 4 minutes to the surface of a dry crisp is complete.

TPT is almond almond powder 125 g + 125 grams of pure sugar. Almond flour must be sifted almond powder after coarse sieve out, just take part powdered sugar mixed with fine powder of pure.