1. Pour the softened butter into powdered sugar, mix it slightly, and then whip until it turns pale yellow
2. Add the egg whites in two batches, then add in the next time after mixing until they are completely mixed
3. Sift the low-gluten flour, stir into a dough, put it in a piping bag for later use
4. Make caramel. Pour butter, sugar, and maltose into the pot, simmer until slightly boiling, pour in almond pulp, stir well and set aside
5. Squeeze the dough onto the baking tray with a piping nozzle, and then put it in the caramel part. Be careful not to fill the caramel with too much, or it will overflow
6. Put it into the preheated oven and bake at 170 degrees for 15 minutes
Tips:For cocoa flavor, you only need to replace 10 grams of low-gluten flour with 10g of cocoa powder. The other steps are the same.
