1. Cut the butter into small pieces and soften at room temperature to a small pit when you poke it with your hand
2. Add whipped cream and sugar and heat until the sugar is completely melted (the resulting liquid is slightly thicker)
3. Start to beat the butter until the volume of the butter becomes larger and the color becomes lighter (the first color)
4. Color after 2 minutes of high speed
5. Continue to kill the color after 1 minute
6. Continue to spend another 30s
7. Continue to spend another 30s
8. The light cream sugar water is added to the butter several times in small amounts. I added it in 6 times. After each addition, it must be evenly beaten before adding the next sugar water.
9. Sift in the low-gluten flour and almond flour that have been sifted in advance
10. Stir evenly
11. I use SN7092, squeeze a circle counterclockwise from 13:00
12. 180 degrees 18min
Tips:It can be stored for 2 weeks after being baked thoroughly and air-tightly sealed
