Happy almond sponge cake
By VicentaLakin
Another delicious French cake. I changed it to a cupcake version。
Recipe Recommendations
- eggs 2 only
- white granulated sugar 70g
- almond powder 70g
- low-gluten flour 20g
- corn starch 5g
- protein 2 only
- Happy jam 30g
- butter 40g
- pistachio nuts appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Happy almond sponge cake
1
Classification weighs。
2
Smuggle evenly, overscreen。
3
THE WHOLE EGG WITH A WHITE SUGAR A GETS BIGGER, SO IT'S EASY TO PAINT EIGHT WORDS。
4
Protein out。
5
Butter melts with a smooth mix of pistachio sauce, which I use is Osa's, which is thick, not that rare, and which is not needed if it's thin enough to go straight to the paste。
6
Pistol jams are made with butter to pour in。
7
The powder is dropped into the whole egg and mixed into dry powder。
8
A mixture of pistachio butter, if used with rare pistachio butter, can pour butter and pistachio butter directly into the paste。
9
Falling into the proteins evenly。
10
The mold is covered with butter。
11
Pasta to the mold。
12
The fire is 190 degrees and 12 to 15 minutes。
13
Two moulds were used, rounded for 12 minutes and chestnuts for 15 minutes. Happy nuts can be put on pasta。