Fang Zi from "Follow the little bake"
Use a brush to apply a sufficient amount of salt-free butter to the mold. When the room temperature is high, the mold coated with butter should be placed in the refrigerator for refrigerating. When using, take out the powder and mix evenly. Heat the oven in the bowl to warm up to 210 degrees
Put the butter in a deeper pot, put a basin of water next to it, set it to medium heat, stir it continuously with a wooden spatula, and when the butter is scented and brown, immediately immerse the pot in water so that the temperature can be kept free of butter. Overcooling
Pour the protein into a mixing bowl, break up, use a manual egg beater to beat the surface protein into a coarse foam, add fine sugar, and mix well.
Pour some of the protein into a mixing bowl filled with water. The water is fully dissolved and poured into the protein solution. Stir until the color is uniform.
Add the powder to the protein and mix it thoroughly with a manual egg beater.
Filter the coking butter that has been prepared to 4 in the heat, stir it evenly with a manual egg beater, and finally make the cake paste to be lubricated and lustrous.
Use a spoon to evenly fill the cake into the prepared mold. Fill it into the oven for 10 minutes, then adjust the temperature to 200 degrees and continue to bake for 5 minutes.
After the film is released, the cake is placed on a cooling rack to cool
Sealed and chilled to prevent drying, can be stored for a week or so (before enjoying, room temperature is warm), I have reduced the sugar by 20 or more 30, or sweet.