By Lezhong Baking
Whole egg mixture 70g
1 egg yolk
Almond flour 42g
Caster sugar (in egg yolk) 30 g
Caster sugar (in protein) 20 g
Egg white 40g
Low gluten flour 40g
Baking powder 1g
Butter 33g
1, the whole egg liquid, egg yolk, almond powder, 30g of fine sugar mixed evenly, the color is white, the volume is significantly increased that is, it is beaten
2, the 20g of caster sugar is added to the egg white in parts, beaten to wet foam, as shown in the figure, lift the egg beater protein is curved hook-shaped
3, take one-third of the egg white paste into the egg yolk paste, stir evenly, remember not to draw circles to mix, so as not to defoam
4: Mix well and pour back into the remaining protein to continue mixing
5: Sift in a mixture of low gluten flour and baking powder and stir well
6: After the butter is melted in hot water, pour into the batter and stir well
7, pour into the mold, lift the shock a few times to shake off the large bubbles
8: Preheat the oven, bake on the middle layer at 165 degrees for 28 minutes, remove the inverted buckle, cool and demold
9. Finished product
----------
Douguo Cuisine, the largest food community and trading platform in the field of family kitchen;
850,000 food recipes, you can choose, you can download the [Bean Fruit Food] app in major app markets to view.