Cooking Steps

1. 

   Step1:Jiugong's method (step 15) - pour sifted low gluten flour, sugar powder and almond powder into the same container. Add softened butter and mix well.

2. 

   Step2:Gradually add the egg to the material in practice 1 and stir evenly to form a paste.

3. 

   Step3:Whisk the egg white to 7 for distribution. Mix half of the egg white into the batter of practice 2. Use a rubber scraper to cut and mix evenly, and then pour into the remaining egg white.

4. 

   Step4:After cutting and mixing, pour into four tin foil paper molds (the tin foil paper molds are used only when the baking tray is uneven

5. 

   Step5:Put it in the middle layer of the preheated oven. Bake at 180 degrees for 1015 minutes. Let it out of the oven and let it cool down for demoulding.

6. 

   Step6:The method of filling coffee with milk yellow (step 69) add water to the soft white sugar and put it in the container to boil until it is transparent and turn off the fire.

7. 

   Step7:Slowly add the yolk into the syrup of practice 6 and beat it with the hand beater. The yolk is white.

8. 

   Step8:The butter is heated and softened in the microwave oven in advance. Put it into the yolk solution of practice 7. Use the hand beater to whisk it quickly.

9. 

   Step9:Whisk until butter and yolk are well combined.

10. 

    Step10:Ganashi's method (step 1012) melt chocolate in hot water. Add milk and stir evenly with a spoon.

11. 

    Step11:Add in the cream and continue to mix.

12. 

    Step12:The thick gannaxu is ready.

13. 

    Step13:The way to make coffee syrup is to add water to the soft white sugar and put it into a container to heat and boil, and then put some coffee into it and stir it evenly.

14. 

    Step14:Brush a layer of Coffee Syrup on the bottom of the four cakes (represented by 1, 2, 3 and 4).

15. 

    Step15:Put a layer of coffee cream filling on one of the 1 cakes. Try to make it as thick as possible.

16. 

    Step16:Spread a piece of 2 cakes on the 1 cake with cream filling and compact it. Apply a layer of ganache. Try to make it as thick as possible.

17. 

    Step17:Spread a piece of 3 cake on the cake coated with Ganache 2 and compact it. Spread a layer of cream filling on it. Then spread the last piece of 4 cake on the cake coated with cream filling 3 and compact it. Then spread a layer of cream filling on it. Finally pour Ganache on it. Refrigerate it for 23 hours.

18. 

    Step18:Cut off the edges of the frozen cake. Cut and dish.