Cooking Steps

1. 

   Step1:First, make sea salt caramel sauce - 150g of fine sugar, add 50g of water. Heat over medium or low heat. Do not stir during this period (the pot for boiling sugar should be deeper). Meanwhile, pour the cream into another pot and heat it to boi

2. 

   Step2:Wait for the color of sugar to turn yellow. Gently shake the small pot to make the color even. Keep the heat low until the color of the sugar turns re

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   Step3:Turn off the heat and pour in the boiling cream. After pouring in, the syrup will boil violently. Be careful not to be scalded (so the pot for boiling sugar should be deeper

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   Step4:Add sea salt. Stir well. Let cool

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   Step5:Butter softens at room temperature. Add sugar. Beat with electric beater

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   Step6:Add egg liquid at room temperature in several times. Add a small amount each time. Mix well and add another time. This is not easy to separate oil and water

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   Step7:The butter is light and glossy. Add in the sea salt caramel sauce and mix well

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   Step8:Add yogurt twice. Mix well before adding the res

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   Step9:Sift low and baking powder. Add to butter. Mix until dr

10. 

    Step10:Paste into the flower mounting bag. Squeeze into the mold until it is nine minutes full. Squeeze a little sea salt and caramel sauce on the surface. Scratch with toothpick

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    Step11:Sprinkle with almond slice

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    Step12:180 ° C. fire up and down the middle layer for 25 minutes (please adjust the temperature and time in combination with your own oven

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    Step13:Write production step

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    Step14:Write production step

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    Step15:Write production step

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    Step16:Write production step

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    Step17:Write production step

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    Step18:Write production step