1. Pour the whole eggs, egg yolks, almond powder, and granulated sugar A into an egg-beating bowl.
2. Stir it fully until the volume becomes larger and the color becomes whitish and thick paste. On the way, use a spatula to turn the batter from the bottom and the edge of the basin, mix well and continue to beat.
3. Sift low powder and high powder into the beaten paste.
4. Stir evenly.
5. Beat egg whites with sugar B until dry.
6. Add 1/3 of the egg whites to the egg batter and mix well.
7. Pour into the remaining egg whites and stir evenly.
8. The butter is melted beforehand. Take some egg batter and mix it in the butter roughly, then pour it into the remaining egg batter, and stir evenly.
9. Pour it into a small mold with oil and powder.
10. 170 degrees for 25-30 minutes. (Please adjust the temperature according to your own oven)
11. Finished product
12. Finished product
Tips:1. Actually, my operation steps are slightly different from those of the original recipe. Steps 3-7 of the original recipe are to first beat the egg whites-mix the egg whites with egg batter-sift into the powder. I mixed powder and egg batter-beaten egg whites-egg white and egg batter mixed, and it feels good.
2. It is more suitable to use a small mold, so that the layer on the edge will be more fragrant after baking.
