| 杏仁塔皮 | |||||
| Ingredients | % | (8":180-200g/ea) | |||
| 1 | Butter | 60 | 300 | 依序拌勻,冷藏或冷凍 備用 | |
| 1 | Icing Sugar | 35 | 175 | ||
| 1 | Salt | 0.5 | 3 | ||
| 2 | Egg | 15 | 75 | ||
| 3 | Almond powder | 20 | 100 | ||
| 3 | CF | 100 | 500 | ||
| Total | 230.5 | 1153 |
| 檸檬甘那西-修改版 5/28 | |||||
| Ingredients | % | 8"×2 | (360g/ea) | ||
| 1 | LJ | 80 | 110 | 1料煮滾,沖入蛋液中拌勻→過濾 | |
| 1 | OJ | 40 | 50 | →回煮至80~82℃,離火 | |
| 1 | Sugar | 65 | 90 | →趁熱加入泡軟的吉利丁拌勻 | |
| 2 | EY | 42 | 60 | →沖入白巧中用均質機先拌勻 | |
| 2 | Egg | 80 | 110 | 等溫度降至35~38℃時加入奶油, | |
| 3 | Gelatine | 2 | 3 | 均質至全體都融合即可 | |
| 4 | White CHO | 120 | 170 | →加入酒、果皮拌勻→灌入熟塔中 | |
| 5 | Butter | 110 | 150 | →灌入熟塔中 | |
| 6 | L.Z | ~ | 2ea | 6g | |
| 6 | O.Z | ~ | 1ea | 3g | |
| 6 | 康圖酒(君度) | 8 | 12 | ||
| Total | 539 | 743 |
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