Cooking Steps

1. 

   Step1:Five whole eggs of almond sponge cake, 100g of fine sugar, 65g of a low gluten powder, 35g of almond powder, 40g of melted cream and a mixture of powder are screened. The whole egg is heated to the temperature of human skin in the room.

2. 

   Step2:Mix the whole egg, granulated sugar, break it up at a low speed, and heat it with 60 ℃ water to make the granulated sugar soluble. When the temperature of the human body reaches the normal temperature in the basin, stop heating with water to tell the agitation.

3. 

   Step3:When you send it to Cuju, the protein will flow down slowly, as if it could be written. Adjust the bubble size slowly until the texture is fine.

4. 

   Step4:Add a powder. Mix quickly with a rubber scraper.

5. 

   Step5:Add a small amount of 4 to the melted butter. Mix well. Pour into 4. Mix with a rubber scraper.

6. 

   Step6:Pour it into the baking tray with baking paper. Shake off bubbles. Bake at 160 degrees for 20 minutes.

7. 

   Step7:Mouseline cream, padisier cream, 200g milk, 1 / 4 vanilla pods, 2 yolks, 50g sugar, 20g high gluten powder, 20g salt free cream, 125g yellow cream, 40g water, 4 yolks, 450g salt free cream, 3040g cherry wine, cream returned to room temperature. Beat to paste - first make padisier cream. Put vanilla pods in the milk pot. Heat to boil.

8. 

   Step8:Mix the yolk and sugar. Beat until the texture is thick and white.

9. 

   Step9:Add high powder. Mix quickly. Add a small amount of 1. Mix well until there is no caking. Then pour the remaining 1 into the mixture.

10. 

    Step10:After filtering, pour it back into the pot and heat it again. Stir while heating until it begins to thicken. Remove from the fire. Stir vigorously. Then. Reheat to boiling. Remove from the fire. Add the cream and mix.

11. 

    Step11:Pour into the plate. Seal it with plastic wrap. Ice water. Cool to 30 ℃.

12. 

    Step12:Make yellow cream. Heat sugar and water to 120 ℃. Then. Pour in the beaten yolk juice and beat until the yolk cools down. When scooping up, the left part will appear bow like trace.

13. 

    Step13:Add the cream that has been whipped.

14. 

    Step14:Mix well.

15. 

    Step15:Assemble and smear the syrup for cake. 200g of 30 degree syrup. 30g of cherry wine. Proper amount of water. Note - mix syrup and cherr

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