1. Campbell Crisp: Cut the butter into small pieces and refrigerate, mix with low flour, almond flour, white sugar, and salt. Stir well.
2. Add the refrigerated butter, use your fingertips to rub the low flour and butter into small pieces.
3. It can be stored frozen after kneading.
4. The butter is softened at room temperature, add brown sugar and white sugar, and mix them into a puree.
5. The whisk beats it until the color becomes lighter and the volume expands.
6. Add the egg liquid in batches, whipping fully after each addition, and then add the next time.
7. Low-powder, baking powder is mixed and sieved in advance, a quarter is added to the butter paste, and pressed until there is no large amount of dry powder, a small amount can be ignored.
8. Add half of the milk and stir briefly. The milk residue at the bottom can be ignored.
9. Then add the remaining low-powder, repeat the above process until the addition is complete.
10. The pressed batter does not need to be very delicate, and do not over-mix.
11. Frozen berries do not need to be thawed, just add directly to the batter and simply stir.
12. Place a piece of oiled paper in the 6-inch Chiffon mold. The edges do not need to be fully attached. Pour the batter into the mold and smooth it roughly.
13. Sprinkle the surface with Campbell crisps, the reserved frozen berries, and then sprinkle with a layer of Campbell crisps.
14. The oven is 180 degrees and bake for 55 minutes. The specific temperature and time can be adjusted according to the temper of the oven.
15. Once out of the oven, it will be demoulded and put on the net, and it will be sealed and stored after cooling.
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