Pistachio Opera
By VicentaLakin
I've been looking forward to making some sweets。
Recipe Recommendations
- whole egg 250g
- Trehalose/frosting
- almond powder
- Happy jam 35g
- low powder 25g
- protein 250g
- fine sugar 25g
- butter 37g
- pistachio nuts 25 grams
- milk 50g
- egg yolk 45G
- espresso 60g
- water 100g
- dark chocolate 150g
- light cream 150g
- glucose syrup 55g
- bitter cocoa powder 40g
- gelatin powder 10g
- sweet fragrance
- baking
- a day
- ordinary
Steps for Pistachio Opera
1
Seaweed eggs are placed in cook machines。
2
With a paddle。
3
Add almond powder and low powder to the pasta。
4
Join the pistachio sauce and keep shattering。
5
Until it's even。
6
It's not like you can't evenly mix it with a crushed pistachio。
7
The proteins were added to the fine sugar three times。
8
It's made of protein cream。
9
The protein cream is mixed with almond flour and melted butter。
10
The cake fell into the eight mills。
11
When the upper and lower fires are roasted at 190 degrees Celsius for half an hour, the toothpicks are inserted if the paste continues to bake until the paste is cold and cold。
12
Pistol butter is mixed with a small amount of milk until it is fully integrated into the milk。
13
Add the remaining milk and boil it。
14
Egg yolk with sugar till white。
15
Boiled pistachio milk。
16
The mixing is even and then heated into the pot so that the temperature does not exceed 85°C。
17
When temperature drops to 35 °C, softened butter is replaced with an egg-pumper to provide pistachio butter。
18
Other coffee sugars, as well as chocolate Ganaches, and the past cake operanodes, which can be used for assembly, can also be used。