Cooking Steps

1. 

   Step1:Cut the butter into small pieces. Soften it to the extent that it can be pressed easily (soften butter in winter. Microwave it for a few seconds). Beat for 1 minute at medium and high speed. Add 1 / 2 of fine sugar. Continue to beat for 1 minute. Add the remaining 1 / 2 of fine suga

2. 

   Step2:Finally, the butter becomes white and bulky

3. 

   Step3:Egg brea

4. 

   Step4:Mix the baking powder and flour evenly. Set asid

5. 

   Step5:Add butter to the broken egg liquid in 4 times. Beat for 1 minute after each time. Add the next time the egg liquid is completely absorbed by butter

6. 

   Step6:Pour in the coffee powder (use the ground coffee powder. It should be finer

7. 

   Step7:Stir and mix evenl

8. 

   Step8:Sift in the flour with low gluten and mix with baking powde

9. 

   Step9:Stir until there is no dry powder. Excessive stir will make flour glute

10. 

    Step10:Spread baking paper in the mold to prevent sticking. (or spread a layer of butter in the mold first, and then spread a layer of flour. Shake off the excess flour to prevent sticking). Pour in the batter. Spread the batter flat. The whipped cream also has a little fluidity. Don't overdo it

11. 

    Step11:Put it in the preheated 180 degree oven and bake for about 40 minutes. (insert a bamboo stick in the cake. If you pull out the bamboo stick, it means that the cake is ready to bake

12. 

    Step12:Do not demould first. Spread sugar and wine on the cake while it is hot. Demould after 15 minutes; after it is basically cooled, seal it with a fresh-keeping bag or film. Refrigerate it for at least 3 hours in the refrigerator (it tastes better overnight

13. 

    Step13:After the cake is refrigerated, add the sugar to the cream. Medium low speed. 80% of

14. 

    Step14:80% whipped cream has a little fluidity. Don't overdo it

15. 

    Step15:Decorated with cream and fig

16. 

    Step16:You can also decorate it with vanilla (with basil leaves

17. 

    Step17:。