Egg yolk paste:

Egg yolk 95g, corn oil 50g, milk 70g, low-gluten flour 100g, corn starch 10g and baking powder 2g.

Protein paste:

Protein 220g, lemon juice 4g, salt 1g, fine sugar 60g, corn starch 10g.

step

1. Separate the egg white from the egg yolk, put the egg white in a basin without water and oil, and put the egg white in the refrigerator until there is a layer of ice residue on the edge.

2. Make egg yolk paste first, add corn oil and milk to the basin and stir until emulsified. Sieving, adding low-gluten flour, corn starch and baking powder, zigzag stirring, adding egg yolk, zigzag stirring.

3. Preheat the oven to 145 degrees before delivering the protein. Add lemon juice to the egg white and add fine sugar three times. The first time is when the big fish's eyes are foaming, the second time is when the foam becomes smaller and thinner, and the third time is when the lines appear. At the same time, salt and corn starch are added and sent to the state of vertical small pointed hooks or curved small pointed hooks.

4. Take one third of the protein paste and put it into the egg yolk paste. After stirring evenly, pour it back into the remaining protein paste and stir evenly.

5. Pour the protein paste into two 250g molds, and pour about 300g into each box to shake out big bubbles. In the middle, squeeze in a piece of softened butter and put almond slices on both sides.

6, oven 140 degrees, baking for 60 minutes. Shake off the heat after baking and hang the cake upside down to prevent it from collapsing. You can put two baking pans, one on the left and one on the right, leaving a cake space in the middle and hanging the cake upside down.