1. Take out the butter, add 35g flour, starch, icing sugar, 2g salt and a small amount of sea salt 2g
2. Add the sliced lemon zest, then remove the vanilla seeds and add
3. Mix all the raw materials and knead into a dough, put it in the freezer for 10 minutes
4. Take out the refrigerated dough, roll it into a cake with a suitable thickness, then press it into a shape with a mold, and put it in the refrigerator for storage
5. Bake in the oven
6. Take out the frozen orange jam and cut into pieces, add 100g powdered sugar, almond powder and orange peel liqueur, and stir
7. Put it in a blender and mix it into a paste, put it into a piping bag and squeeze it into the mold
8. Separate the egg yolk and protein first, then stir the egg white separately
9. Mix egg white powdered sugar and salt 1g from slow to fast to speed up the stirring
10. Then add 100g of almond powder and icing sugar and slowly stir evenly, put it into the piping bag, and squeeze it into the mold
11. Sprinkle with chopped almonds, powdered sugar and orange zest. Then put in the oven
Tips:1. Oven temperature: 180 degrees Time: 10 minutes
2. Bake at 210°C and 220°C for 10 minutes
