Cooking Steps

1. 

   Step1:Heat sugar in milk pot to ambe

2. 

   Step2:Pour the cream into the milk pot, stir it and leave it on the fire. Reduce the temperature immediately (about 5 to 10 ℃

3. 

   Step3:Beat the frozen eggs and add them to the caramel sauce. Stir well. Refrigerate for later use

4. 

   Step4:Butter is softened and pressed into paste with a scraper. Add sugar powder and stir evenl

5. 

   Step5:Add coffee wine. Stir well. No need to bea

6. 

   Step6:Take the mixed Caramel egg liquid out of the refrigerator. Add it to the butter paste in several times. Mix it thoroughly every time. Add the next time.

7. 

   Step7:Sift in the low powder, mix well, and put it into the mounting bag. There is no need to place the flower mout

8. 

   Step8:Squeeze the butter paste into the 21 cm pound cake mould of the school chef. Smooth it. Fill the surface with walnut

9. 

   Step9:Oven temperature is 160 degrees. Bake for 30-35 minutes. Feel the specific temperature and adjust the oven temper as appropriat