Cooking Steps

1. 

   Step1:Drying tools first - exquisite production, excellent feel and convenient cleanin

2. 

   Step2:Apply a little room temperature softened butter to the bottom of the mold. Stick some almond slices. Preheat the oven 175 degrees

3. 

   Step3:Beat 3 eggs directly into the beating basin. Boil a pot of boiling water (it's convenient to use a flat pan. Turn off the fire when the bottom of the pan starts to bubble). Use the electric eggbeater to break the egg liquid at a low speed. Pour in all the fine sugar. Move it to the hot water pan and quickly beat it to the body temperature. Then leave the flat pan (then put the butter, milk and coffee powder weighed together on the hot water pan for melting). Continue to beat until it's ready to go It is white and sticky. Lift the claw. The egg liquid flows down slowly and does not disappear. Some of the egg liquid will hang on the claw. Use the lowest speed to adjust the density for 1 minut

4. 

   Step4:Sift in cocoa powder, low gluten flour and almond powder (the non siftable almond powder is directly poured into the basin. Mix quickly until there is still a small amount of dry flour. Pour in the butter mixture along the scraper as close to the egg paste as possible. Continue to mix evenly

5. 

   Step5:Pour in the mold. Tap on the table for 45 times to exhaust. Put it into the oven and bake for 25 minutes at 175 degrees. Take it out immediately. From the height 810cm away from the table top, drop it slightly. Send out the water vapor. Put the mold on the cooling frame. After it is completely cooled, wrap it with the plastic film. Eat it overnight. Taste appreciation period - 3 days for refrigeration. 7 days for refrigeration (each oven has different power. Please use the bamboo stick to test the maturity - when the baking time is expected to be completed soon Open the oven. Quickly insert the bamboo stick from the thickest place in the middle to the bottom. Observe whether there is sticky cake paste. If not, it means that it is mature.