Cooking Steps

1. 

   Step1:Split the vanilla pods lengthwise. Take out the vanilla seeds with the tip of a knife. (2)(3)(4)(5)(6)(7)(8)(9)(10)(11

2. 

   Step2:Use a scraper to press the softened butter roughly with vanilla seeds and sugar powder.

3. 

   Step3:Use the electric beater to beat the butter until it turns white and bulky.

4. 

   Step4:Add the broken whole egg liquid in 5-6 times, and mix it to the amount of the next time after it is fully absorbed.

5. 

   Step5:After all the egg liquid is completely absorbed by butter, the butter is smooth and creamy.

6. 

   Step6:A mixture of low powder and blister powder sieved in one time.

7. 

   Step7:Hold the scraper with your right hand. Put the scraper in at 2 o'clock position. When sliding the bottom of the sliding basin to 8 o'clock position, lift up the scraper full of butter paste. Turn over and drop the butter paste lifted from the bottom of the scraper on the surface. At the same time, turn the mixing basin with your left hand. Repeat this step.

8. 

   Step8:Stir for more than 80 times. The paste is smooth without particles.

9. 

   Step9:Put the batter into the mould for six or seven minutes. Use a scraper to smooth the surface of the batter. The two ends should be higher than each other, so that it will be orderly after expansion. Bake in the middle layer of the preheated oven. 180 ℃. Fire up and down. Middle layer. 35 minute

10. 

    Step10:When baking the cake, make syrup. Boil the water, sugar and the pods with vanilla seeds. Boil over a small heat until the volume is only 1 / 3 of the original volume. Get a slightly thick syrup.

11. 

    Step11:Dry the cake a little after it's out of the oven. Brush the syrup on the surface. When it's not hot, release the cake and air it to a low temperature. Cover with plastic film and refrigerate overnight.