Drupe Macaron practice - how do drupe macarons Detailed

[Material]: Hazelnut TPT250 grams sugar 100 grams protein 50 grams of sugar and 100 grams of fine grain hazelnut right amount of the right amount of sugar 

How do drupe macarons production methods:

1. Hazelnut TPT sift together, sift powdered sugar to rear screen.

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

3. The practice 1 was added in practice 2, until no dry powder can be mixed with each other.

4. The practice 3 loaded flat mouth crowded flower bag out to the size of a batter in the oven.

5. In practice the surface 4 are sequentially placed a hazelnut grain, and sprinkle a little powdered sugar.

6. practice custard 5 in 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 dry the surface crisp is complete.

TPT is hazelnut hazelnut powder 125 g + 125 grams of pure sugar. Hazelnut flour must be sifted after coarse sieve out the hazelnut powder, fine powder only take part powdered sugar mixed with pure.