Cooking Steps

1. 

   Step1:Oil and water mix.

2. 

   Step2:Mixing.

3. 

   Step3:Add low gluten flour. Cut and mix.

4. 

   Step4:Add egg yolk in turn. Cut and mix well.

5. 

   Step5:Into a fine yolk paste.

6. 

   Step6:Add three times of sugar to the protein.

7. 

   Step7:Take one third of the egg white cream and put it into the yolk paste. Cut and mix well.

8. 

   Step8:Pour back the protein cream. Cut and mix all the ingredients evenly. Pour in the six inch mold. Shake it with big bubbles.

9. 

   Step9:Preheat the oven 180. Put the cake paste 150 degrees. 35 minutes. Put it out of the oven and turn it upside down to cool.

10. 

    Step10:Insert it in the middle of the cake with a knife. Be careful not to break it. Rotate it once inside.

11. 

    Step11:Casda sauce is put into a flower mounting bag (see my other recipe casda sauce for casda sauce).

12. 

    Step12:Put in the cavity and squeeze in the custard sauce until the cake is puffed up. Take out the decoration bag and squeeze the sauce along the hole.

13. 

    Step13:The edge is also squeezed up, causing the state of natural drooping.

14. 

    Step14:Almond slices oven 150 degrees. 15 minutes. During the period. Need to take out and shake. To prevent the almond slices from being heated unevenly and burnt.

15. 

    Step15:Sprinkle with almond slices (the almond slices should be sprinkled when eating, otherwise they will easily return to moisture. Not crispy

16. 

    Step16:Cut a piece and immediately explode the pulp.

17. 

    Step17:Almond slices slide together. It's like an avalanche.