Cooking Steps

1. 

   Step1:Prepare all materials. Mix and sift the powder twice. Soften the butter at room temperature until it can press out of the pit (I put it on the balcony too softened). Remove the sandwich and crush it. The eggs are warmed bac

2. 

   Step2:Sugar powder is added to butter twice. Mix wel

3. 

   Step3:Beat butter until it's bulky and lighter.

4. 

   Step4:Add a small amount of egg white several times. After each addition, stir until it is completely fused and add again. Be sure to use a few times to avoid water oil separatio

5. 

   Step5:Add in the egg and beat. Bulky, feathery textur

6. 

   Step6:Add low powder and stir evenly. Don't worry about gluten. Stir boldly. The batter is delicate and glossy. This mixing process takes about 100 time

7. 

   Step7:Add in orioles (this time you can preheat the oven 180 degrees

8. 

   Step8:Mix evenl

9. 

   Step9:Lay a layer of oiled paper in the mould. Put the batter into the mould (I put it into the mounting bag first and then squeeze it into the mould). Put it in the middle layer of the preheated oven and heat it up and down for about 170 ℃ for 40 minutes. The temperature and time are for reference only. Please depend on your oven temper. In the 20th minute or so, when the surface solidifies, use a knife to cut a hole on the surface of the cake. This is to help the cracks of the cake be more orderly. During baking, make sugar water. Add 15g sugar and 80g water to boil until all the boiling sugar is melted. Cool for standby.

10. 

    Step10:Put it on the baking net after it's out of the oven. Put a baking tray under the oven. When you brush the sugar water like this, it's more convenient to wash the sugar water on the baking tray.

11. 

    Step11:Brush in sugar water while it's hot. Brush more on the four corners of the cake. Cool to palm temperature and wrap with plastic wrap. It will taste better after 1 day

12. 

    Step12:Finished product drawin

13. 

    Step13:Finished product drawin