Cooking Steps

1. 

   Step1:Make 100g almond powder for Jiugong sponge cake. Mix 30g low powder and 100g sugar powder

2. 

   Step2:Break up three egg

3. 

   Step3:In the first step, add the mixed powder to the egg mixture and mix well (I haven't sifted it here). Because my almond powder is thick. It's too painful to sif

4. 

   Step4:Butter 20g mel

5. 

   Step5:Add a little batter from step 3 to the melted butter and stir well (I've added about two tablespoons more

6. 

   Step6:Three egg whites with 20g sugar (the original formula is 100g egg white. I think three are almost the same. There are three yolks left for cream filling

7. 

   Step7:Send it to the point where you can lift it u

8. 

   Step8:Add half beaten protein to the remaining batter in the third step and mix evenl

9. 

   Step9:Add the remaining half of the protein and mix well agai

10. 

    Step10:Add the butter batter in step 5 and mix wel

11. 

    Step11:Pour it into the baking tray with oil paper. Put it into the middle layer of the preheated oven at 200 ℃ and bake it for about 10 minutes. It is better to use the non stick baking tray. Easy to demould and flat bottom. If oil paper is used, silicon oil paper is preferre

12. 

    Step12:The oven in my dormitory is not on fire. I have made some adjustments in time. I don't know how big this is before it's done. In a word, the oven in my dormitory can only bake the size of this baking tray at most. When I pour the batter in, I feel bad = = it must be thick. As a result, the finished product made me produce two pieces of leftover

13. 

    Step13:Make coffee, cream, sugar, 100g, add 30ml and boil to 118

14. 

    Step14:I don't have a thermometer. In a word, I made it more transparen

15. 

    Step15:Pour the boiled syrup into 3 yolks and beat wel

16. 

    Step16:Add 160g of butter that has been softened at room temperature in advanc

17. 

    Step17:Add 1 teaspoon of very thick coffee liquid and mix well, then refrigerate it (originally coffee essence. I didn't use instant coffee with a little hot water to make coffee liquid and add it

18. 

    Step18:Make Ganache chocolate 75g, melt in water, add in warm 35ml milk and 35ml cream, mix wel

19. 

    Step19:Combine the cake and trim the edges. Cut my cake into four pieces because it's too thick, so I used a blade to make it. As a result, I made two cakes. This one her

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