First take 1/ of method 2.

4 Ingredients

Fermented butter

90 grams

Fine sugar

150 grams

Egg yolk

80g

Egg white

85g

Fine sugar

40g

Cake flour

30 grams

Almond flour

100 grams

Milk chocolate

Force

70 grams

Decorate, then add the remaining egg whites, and beat at medium speed until shiny and dry peaks form.

Preparation

Note

Silicone semi-circular baking mold/12 pieces

Pay attention to the color of macadamia nuts when baking to the extent that the fermented cream will be fermented.

After mixing the amount of 5;3 protein with method 1, mix well with a spatula.

2. Add fine sugar and egg yolks in batches. Pour method 4 into a silicone semi-circular baking mold, take out the mold and let it cool. Sprinkle an appropriate amount of macadamia nuts on it, and use an electric Beat with a mixer until the sugar dissolves, then adjust the heat and bake until the surface turns brown.

3. Beat the egg whites with an electric mixer until foamy. Add the sifted low-gluten flour and almond flour to Step 3 and mix evenly. Put it in the oven and heat it to 200°C/lower. Bake at 170°C for about 30~35 minutes, add fine sugar in two batches, and finally add melted dark milk chocolate and mix well: macadamia nuts

Appropriate amount

Method

1