Cooking Steps

1. 

   Step1:Put 90g walnut into the blende

2. 

   Step2:Stir until coarse. Set asid

3. 

   Step3:Add 35g of sugar and a pinch of salt to the softened butte

4. 

   Step4:Stir evenl

5. 

   Step5:Pour in 25g of yolk (about 2 yolks

6. 

   Step6:Stir evenly and then add 30g of whole egg liquid twic

7. 

   Step7:Beat well and pour in cream and vanill

8. 

   Step8:Stir evenl

9. 

   Step9:Sift in high gluten flou

10. 

    Step10:Stir evenl

11. 

    Step11:In chopped walnut

12. 

    Step12:Stir evenl

13. 

    Step13:Add 15g fine sugar to 60g protein in three times. Beat until wet foamin

14. 

    Step14:Add the cream twice to the batte

15. 

    Step15:Stir evenl

16. 

    Step16:Pour into the mold (the mold is buttered in advance or covered with baking paper). Oven 160 degrees. 35mi

17. 

    Step17:Prepare frosted lemon juice - 25g frosted lemon juice and add 6G lemon juice. Stir wel

18. 

    Step18:Bake it out. Demould it. Sprinkle lemon juice with icing sugar on the surface. Sprinkle walnuts for decoration and enjo