Cooking Steps

1. 

   Step1:Soften the butter at room temperature (to soften it sufficiently, gently poke a hole). Add sugar. Mix roughly with a spatula.

2. 

   Step2:Use the electric beater to beat until the color turns white and the volume expands.

3. 

   Step3:Add the egg liquid which has been beaten in advance 5-10 times (I have 8 times). Stir it evenly with the electric beater. Each time, stir it well before adding the next time.

4. 

   Step4:Sift in the pre screened almond flour, low gluten flour and baking powder.

5. 

   Step5:Use a scraper to copy the bottom and mix it evenly. I did 35 times.

6. 

   Step6:Add the Bailey liqueur. Then mix the bottom and turn it over until it is completely mixed. The paste is delicate and glossy. I turned it over 65 times.

7. 

   Step7:Add in the chocolate beans. Toss until well blended.

8. 

   Step8:Pour the batter into the pound cake mould. Make it into a state of low in the middle and high on both sides. Knock it gently for a few times to produce bubbles.

9. 

   Step9:Put it into the pre heated oven and bake for 50 minutes at 170 ℃. You can insert a bamboo stick into the cake before you put it out of the oven and then draw it out. If you don't bring wet batter on it, it means it's cooked.

10. 

    Step10:During the baking process, the cake is very lovely. Then boil the sugar liquor at this time. That is, boil the sugar with water until the sugar melts and then leave the fire. Add baileysweet and mix well.

11. 

    Step11:Put the cake on the grill immediately after it's out of the oven, and brush all directions with a brush ~ make sure it's hot, and then suck it in

12. 

    Step12:Then let it dry until it's warm. Wrap it with plastic wrap. Put it in the refrigerator and refrigerate it. The flavor will be better after 1-3 days

13. 

    Step13:Finished product

14. 

    Step14:Finished product

15. 

    Step15:Finished product