Common practice of sesame seeds in almond cakes?

1, TPT amande, finely ground, add 1 1g protein in 2-3 times, and mix well.

2. Protein 1 1g, add white sugar and beat until hard foam.

3. Boil sugar+water to 120℃.

4. Pour the sugar water into the beaten pastry several times and beat it while pouring. Until the meringue is smooth and upright.

5. Mix the Italian protein cream with TPT amande for 2-3 times and stir evenly. At this point, the batter will turn into strips.

6. Put it in a paper bag.

7. Put a circle of paper under the high-temperature baking cloth and squeeze out the size of about 3cm. (At this time, the oven can be preheated by 40℃)

8. Put the pressed almond cake in the middle and lower layer of the oven. After baking 10- 12 minutes, don't stick your hands and touch the almond cake skin.

9. 140℃ directly turn on the oven and turn on and off the fire 13- 14 minutes. Time is up, turn on the oven and change direction quickly.

10, and then it's done.