By Bobo Dandelion Free Creative Cuisine Group
<h2>Royalties</h2>
Low gluten flour (cake body) 60 g
5 egg yolks
5 egg whites
Almond flour 15 g
Milk 60 ml
Corn oil 60 g
Caster sugar 55 g
Lemon juice a few drops
Cream cream:
Unsalted butter 60 g
Light cream (room temperature) 200 g
Salt 2 g
Caster sugar 25 g
Sliced almonds 50 g
<h2>Practice steps</h2>
1: First of all, the almond slices can be baked at 165 degrees for 10 minutes until golden brown.
2: Separate the egg whites and egg yolks and set aside.
3: Add milk to corn oil and stir until emulsified.
4: Sift in low gluten flour and almond flour.
5: Then use a manual whisk zigzag to stir well until there is no dry powder.
6, after the egg method: add egg yolks and mix well.
7: Stir well, mix the egg yolk paste delicate and shiny.
8: Add lemon juice to the egg white and whisk until there is a coarse bubble.
9: Add white sugar twice and continue to whip.
10. Whisk until you can pull out the viscous bends.
11: Add one-third of the beaten meringue to the egg yolk paste and mix well, then pour the egg yolk paste back into the basin of the meringue and turn it over evenly.
12, mixed batter smooth and delicate and fluid.
13: Lift the batter basin from top to bottom into the baking dish and gently shake the bubbles to smooth the cake batter surface.
14: Place in the preheated oven and cook at 165 degrees for 25 minutes.
15: After the butter is fully softened at room temperature in advance, add caster sugar and salt to whisk until fluffy and white.
16: Add the light cream at room temperature to the butter cream in batches and beat and blend with an electric whisk.
17: Beat the cream and butter until it is fully integrated and absorbed smoothly.
18: Take out the baked cake and shake out the hot air, tear off the tarpaulin to cool.
19: Peel off the corners of the tail and spread cream evenly on the cake.
20. Roll up with the help of a rolling pin, put it in the refrigerator for about 30 minutes and then take it out.
21: Apply a layer of salty cream cream to the surface.
22: Finally, evenly dip the roasted almond slices.
23, the cake is very soft and slightly salty and crunchy taste.
<h2>Tips</h2>
1: Pay attention to the state of the hair protein, do not hit too hard.
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