This cake is made using the hot-paste method, so the cake is soft, delicate, moist, and creamy, and the beautiful patterns make it even more delicious.

WHAT YOU NEED

Ingredients

76 grams of low-fat flour
63 grams of milk
99 grams of egg yolk
54 grams of whole eggs
202 grams of protein
63 grams of unsalted butter
94 grams of fine sugar
5 grams of rum
One egg yolk

How TO MADE The golden cake

Steps 1 to 4

1. The ingredients are prepared, the baking tray is covered with oil paper, the low powder is screened for spare, one of the egg yolks in the ingredients is put in a bag of flowers, used as a decorative line.

2. Cook the butter until it boils.

3. Add to low powder immediately after extinguishing and mix quickly.

4. The milk is cooked on a low flame until it bubbles on the side of the pan, then it is removed from the fire and slowly poured into the next step.

Steps 5 to 8

5. The whole egg is mixed with the egg yolk and slowly added to the previous step.

6. The rum is added to the next step, the egg yolk.

7. The protein is added to the fine sugar three times and sent to the 9th distribution (i.e. the state of the small curved hook).

8. Take 1/3 of the protein cream and mix it in the egg yolk paste for a few minutes, then pour it all into the protein cream, stir evenly

Steps 9 to 12

9. Pour the cake paste into a baking tray covered with oil paper, flattening the surface slightly

10. Spread the egg yolk in the bag, cut a small bite out of the bag, and squeeze it into the cake dough.

11. Drawing lines with chopsticks upright

12. Preheat the oven at 170 degrees, bake for about 10 minutes at 170 degrees, then set to 150 degrees for about 25 minutes.

Steps 13 to 16

13. After the cake is baked, tear off the four corners to dry a little, then cover with clean oil paper, tear off the bottom oil paper, and then place it on a clean oil paper to dry.

14. After complete cooling, cut.

Handy cooking tips

　　It's not easy to make the mouth of the bag too small, otherwise the patterns are too thin, it's not obvious after baking, it can't be too big, because after squeezing, the patterns will be a little blurry, thicker than when they were squeezed, and my lines are not straight, I want to believe that it will be much more beautiful than what I did, hurry up, it's really good to eat.