50g of salt-free cream, 40g of fine sugar, egg yolk 1, 80g of low-gluten flour, 20g of almond flour, 20g of corn flour, appropriate amount of almond horn, protein 1, and appropriate amount of jam.

working methods

Soften the cream and fine sugar at room temperature and beat with electric egg beater until the sugar melts and turns white.

Beat the egg yolk into egg yolk liquid, add it several times, beat it with electric egg beater, and stir well.

Sift in low-gluten flour, corn flour and almond flour, and stir with a soft scraper to form flour-free dough.

Divide the dough into 12g/ 1 pieces. Knead the dough into a circle, put it in the egg white, and then roll it up in the almond corner. Dip the almond horn into the baking tray and press a hole in the middle of the ball.

Arrange them all, and bake them for 180/ 160 minutes 10 minutes, and then bake them for 5 minutes with jam.

Half of them add their favorite jam in the central recess, and the other half don't eat the original flavor, depending on personal preference ~