Cooking Steps

1. 

   Step1:After the butter is softened at room temperature, add sugar powder in several times and beat until the color becomes lighter and the volume becomes larger (it's cold winter now. Butter is not easy to soften. I usually preheat the oven to 100 degrees and turn it off. Then put the butter into the oven together with the basin. The butter will soften and take out in a short time). Cut the chocolate into pieces and put them in the boiling water pot to separate the water and mel

2. 

   Step2:Pour the melted chocolate liquid into the basin and mix quickly. Add the egg liquid in 23 times and mix well

3. 

   Step3:Add 56 drops of vanilla extract, mix with 1g salt, sift in low gluten flour and mix until there is no dry powder, then mix with almond slices

4. 

   Step4:Put the mixed biscuit dough into the mold and shape it. Refrigerate it for more than 1 hour. Take out the slice and put it into the baking tray with oil paper laid. Put it into the oven with 160 degree preheating. The middle layer and the upper and lower part of the fire can be heated for 20 minutes (pay attention to watch at any time and turn off the edge coloring to avoid scorching)