Almond cake
Step 1 . Apply a layer of softened butter to the mold, and then dip it with almond slices.
Step 2 . Melt the butter in hot water and set aside.
Step 3 . Put egg yolk, whole egg, almond powder and 100g fine granulated sugar in a basin for standby.
Step 4 . Low powder and medium powder are sieved together twice for standby.
Step 5 . Add 80g fine granulated sugar to the protein in three times and stir it until 10 times (you can pull out the straight sharp corner).
Step 6 . Place egg yolks and whole eggs in hot water and stir until the color is light and thick.
Step 7 . Add 1/3 of the protein cream to the egg yolk paste, stir it evenly with a scraper, and then pour the uniform batter into the remaining 2/3 of the protein cream, stir it evenly.
Step 8 . Sift in low powder and medium powder. Mix evenly with a scraper. (pay attention to the mixing method, draw from 2 o'clock to 8 o'clock, turn the basin clockwise a little, and continue to mix. This mixing method is not easy to defoaming.)
Step 9 . Pour in the melted butter and stir well; The batter mixed is even and glossy.
Step 10 . Pour the batter into the mold, fill it with 8 minutes, put it into the oven preheated to 170 degrees, bake it in the middle layer for 25 minutes.
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