1. To prepare the ingredients, I made two servings. The egg whites are useless. The butter is softened at room temperature. If there is no almond flour, you can use low flour instead of the corresponding amount.
2. Pour all the sugar into the whipped cream, and melt the stirring sugar in warm water
3. Melt it and take it out and let it cool
4. The butter is melted a little bit in warm water, less than one-third of the total amount
5. Use a spatula to soften
6. Electric whisk at low speed until the butter is white and the volume becomes larger
7. Add the whipped cream to the whipped butter in two portions, beat it with a whisk at low speed until the liquid is absorbed, not for too long
8. The same is true for egg yolk, add it to the butter twice, stir well and absorb it.
9. Mix the almond flour and the low flour, pour into the butter several times and mix well
10. The final mix is relatively thick
11. Put it in a thick piping bag, choose a piping mouth you like and install it
12. Sakura Mouth
13. Squeeze it well, leave a gap, put it into the oven about 140 degrees, 20-25 minutes, be sure to observe when it is almost time, it can’t be burnt
14. This kind of slightly yellow is fine, let it cool and seal, it is delicious, two servings are baked for 3 pans
