1. Mix the whole egg liquid, egg yolk, almond powder, 30g fine sugar, and beat it. The color is whitish, and the volume is obviously increased.
2. Add 20g of fine granulated sugar to the egg whites in batches, and whip until wet foaming, as shown in the figure, lift the egg beater and the egg whites are hooked
3. Take one third of the egg white paste into the egg yolk paste and mix evenly. Remember not to mix in circles to avoid defoaming
4. After mixing, pour it back into the remaining egg whites and continue to mix evenly
5. Sift in the mixture of low-gluten flour and baking powder, and mix evenly
6. Pour the butter into the batter and mix evenly after the heat insulation water melts
7. Pour into the mold, lift and shake a few times to shake off large bubbles
8. Preheat the oven well, bake the middle layer at 165 degrees for 28 minutes, take out the inverted button, and release the mold after cooling.
9. Finished product
