LITTLE Q CAKE

1

Prepare the raw materials

2

Low-banded flour, almond flour, powdered powder, fine sugar mixed through sift

3

I'm going to slow down and mix

4

Until the mixture is fully integrated

5

Get a clean pot, heat up the little fire in butter, know it's yellow and don't stop mixing

6

Filter butter and use kitchen paper towels to suck out the surface foam

7

Put butter in the paste while it's hot

8

Load in the mould, full of 7 cents; put in the preheated oven with about 180 degrees and 30 minutes of fire up and down on the surface

Although this is a very, very simple recipe, you must master these seven points: 1. The recipe must contain almond powder; its aroma cannot be replaced by cake flour. 2. When heating the butter, be sure to observe carefully and stir constantly; note that the color should be a toasted brown, not black. 3. Strain the butter, preferably using gauze or a sieve; there will still be a small amount of sediment, and it is fine not to include the last 1-2g. 4. Adjust the baking time according to your own oven; doneness is achieved when a toothpick inserted comes out clean. 5. If you want it a bit crispier, you can continue baking for about 6 minutes if the color isn't too dark (keep an eye on it). 6. I used a Lékué 100% platinum silicone mold here; not all molds are suitable for the oven, so please take note. 7. If using a non-silicone mold, I suggest slightly shortening the baking time.