Suitable for mousse, mousse cup, ice cream, etc.
Whole eggs, almond powder, and powdered sugar are added to the egg bowl, heated to 40 degrees by water, and sent to the whitish
The protein is sent to 70% with the granulated sugar, and the grain does not disappear.
Mix the protein paste that was sent in step 2 with the whole egg paste in step 1, and sieve into the low-gluten flour.
Add the butter that melted in advance and mix well.
Pour into the baking tray and bake the oven for 170 degrees, about 20 minutes.