Step 1

Step 1: Burn the butter. Put 40 grams of softened butter into the milk pan, turn on low heat, stir the butter with a rubber spatula until the butter color gradually turns dark red, then turn off the heat. Use a sieve to filter out the residue in the coking butter and set the coking butter aside.

Step 2

Put 120 grams of softened butter into a container, add 65 grams of caster sugar, add 2 grams of salt to mix well, beat with an electric whipper to lighten the color of the butter, then add the egg yolks (a small amount multiple times) and continue to beat until completely blended, add caramelized butter and continue to stir until completely integrated.

Step 3

After sifting the low-gluten flour, add it to the whipped butter, then add the almond flour, mix it evenly with a rubber knife stirring technique without dry powder, and put it into a piping bag

Step 4

Squeeze the mixture into an oval mold with a piping bag, compact it slightly, put it in the refrigerator for 10 minutes, take it out and bake it in a preheated oven, heat 170 degrees, heat 160 degrees, 25 cubic clocks will be fragrant.

Step 5

After baking, take it out and store it in a sealed bag for cooling, and don’t be too high-end with afternoon tea.