Cooking Steps

1. 

   Step1:Prepare the materials. Don't be in a hurr

2. 

   Step2:Boil a pot of water and turn off the heat. Add butter into the water and heat until it is melted. Cover. Preheat the oven at 160 ℃ for 20 minutes

3. 

   Step3:First separate the egg white and yolk. Then knock one whole egg into the yolk.

4. 

   Step4:Start to beat the egg white. Open the high speed and beat until the fish's eye bleb is filled with a third of sugar

5. 

   Step5:Add a little grain to the second sugar opening and beat it at a medium speed. Add the remaining fine sugar with clear grain. Beat it at a low speed

6. 

   Step6:It's a big curved point when I lift the egg beater. The sharp point is relatively firm.

7. 

   Step7:Add 50g of almond powder and 20g of sugar to the yolk. Mix well with the beater first, then whisk at high spee

8. 

   Step8:Whisk until the yolk is white. Use a spatula to clean the surrounding yolk

9. 

   Step9:Take one third of the protein cream and add in the yolk paste. Mix wel

10. 

    Step10:Add half of the protein cream to the yolk paste. Mix wel

11. 

    Step11:Finally, return the yolk paste to the egg cream. Mix wel

12. 

    Step12:Sift in low gluten flou

13. 

    Step13:Mix evenly with scrape

14. 

    Step14:Remove butter after meltin

15. 

    Step15:Add some cake paste. Mix well and return to the batte

16. 

    Step16:Cake paste added to the decoration ba

17. 

    Step17:The mounting bag is facing up. Cut a little bi

18. 

    Step18:Squeeze into the cupcake mol

19. 

    Step19:In the preheated oven for 160 ° 25 minute

20. 

    Step20:Finished product drawin

21. 

    Step21:Finished product drawin

22. 

    Step22:Finished product drawin

23. 

    Step23:Finished product drawin