Material formula: (9 finished products)

A. Yihao premium yellow cream 250ɡ, white chocolate 250ɡ

B. Whole egg 400ɡ, soft white sugar 250ɡ

C. Low-gluten flour 250ɡ, almond corner 250ɡ

D. White chocolate 10ɡ, dark chocolate 30ɡ

Production process:

1. Put material A in the container and melt it in water for later use.

2. Put the material B together in the container and stir and send it until it is pulled up and dripping slowly.

3. Then slowly add step 1 to step 2, mix and mix well.

4. Then add material C (low-gluten flour through a sieve) to step 3 and mix well.

5. Then pour step 4 into the baking pan with paper pad and smooth it.

6. Put step 5 into the furnace, bake for about 30 minutes at the upper fire at 180°C/lower fire at 150°C, and cool off for use.

7. Melt material D separately by heating in water; first pour the melted white chocolate on the surface of the cake and smooth it, then squeeze the dark chocolate into a line.

8. Finally, use the bamboo stick to draw the lines in step 8, and then cut into pieces.

Remarks:

1. Preheat the oven to 180/150℃ for use.

2. Then chop the black and white chocolate separately.

3. Then sift all the powders for use.

4. Bake the almond corners and set aside.

5. Baking mold pad paper for use.

6. The knife must be heated when cutting to avoid shredding.