Step 1

Soften the butter at room temperature and stir for later use.

Step 2

24 g egg yolks to beat

Step 3

Add the white rum and stir well.

Step 4

Powdered sugar and low powder are sieved separately.

Step 5

Pour in the sifted powdered sugar first and mix evenly.

Step 6

Then add the egg mixture from step 3 to the butter in small quantities several times, stirring evenly until emulsified each time.

Step 7

The material that is well emulsified after adding the egg mixture is very shiny and uniform.

Step 8

Add all the low-gluten flour. Cut and mix until powder-free.

Step 9

The dough after cutting and mixing looks like this.

Step 10

Sort out the dough and slowly scrape a small amount on the wall of the pot to make the dough more delicate.

Step 11

Wrap it in plastic wrap and roll it into a 1.5 cm thick dough sheet, and my baking tray is just 1.5 cm deep.

Step 12

After rolling, put it in the refrigerator and freeze hard.

Step 13

Prepare the mold, you must have it. (Diameter 5 cm)

Step 14

Brush a layer of butter on the inside of the mold to prevent sticking.

Step 15

Prepare to brush the egg liquid on the surface, 30 grams of egg yolk ➕, 20 grams of egg white ➕, and 5 grams of milk. Mixed.

Step 16

Sift for later use.

Step 17

Take out the frozen dough and press it out one by one with a mold.

Step 18

The dough left over the edges is good, continue to roll it out, freeze it, press the round cake with a mold, don’t waste it.

Step 19

Brush the pressed round cake with the prepared egg liquid and put it in the refrigerator to let the egg liquid dry.

Step 20

After drying, remove and brush the egg liquid for the second time.

Step 21

Brush the egg mixture and draw the lines with a fork.

Step 22

I made an extra round cake but there were only eight molds, and the one with more cakes collapsed when baked.

Step 23

Put it in the middle layer of the oven and bake at 160°C for 30 minutes, pay attention to the coloring, if the color is light, you can take out the mold and bake for a few more minutes.

Step 24

After baking, the one without the mold is spread out.

Step 25

Remove the mold and let it cool.

Step 26

The baked cake is crispy on the outside and soft on the inside, with a very good texture.

Step 27

Cut it open. It’s especially delicious~