Production steps:
1 Separate the egg white from the yolk and freeze the egg white. Pour milk and corn oil into a bowl and stir until emulsified. Sift in the low gluten flour, cut and mix well, add the egg yolks, beat well, cover with plastic wrap and set aside.
② Add lemon juice to the egg white, add caster sugar in three times, and beat until it is bent. Take a third of the meringue and add it to the egg yolks. Pour in the rest of the meringue and toss well. Pour into a 28x28 baking dish and smooth.
3 Send to the preheated oven, bake the upper and lower tubes at 150℃ for 20 minutes, adjust the upper tube to 160℃, leave the lower tube unchanged, and bake for another 10 minutes before the oven is ready (please adjust the specific temperature according to your own oven)
4 Bake the almond slices while the cake is cooling. Bake the upper and lower tubes of the oven at 150℃ for about 8 minutes, and the surface can be lightly colored. Allow to cool.
5 To make cream cream, add powdered sugar and sea salt to the softened butter and beat with an electric whisk until fluffy and white. Add a small amount of light cream at room temperature several times, beat well and then add the next time, finally beat until smooth and firm, put into a piping bag for use.
