Step 1
Chop half a Laiyang pear (0.5*0.5cm cube), add water, lemon juice and honey, and cook in a pot until there is almost no liquid.
Second step
Separate egg yolk protein (no water, no oil, no water, no oil, no water, no oil! ) Then put the protein into freezing 10 minutes (there is ice residue around the frozen protein) to make egg yolk paste during this period.
Third step
Add honey to the egg yolk and stir well, then add two spoonfuls of rapeseed oil and stir well, then add the broken Laiyang pear (you can sift the flour according to the consistency of the egg yolk paste and add it), sift in the low-gluten flour, and then stir until it is evenly mixed without dough (draw a circle from the middle part with a manual egg beater to gradually expand to avoid flour caking).
Fourth step
Send protein! White sugar is added in three times. I am used to beating the egg whites into small sharp corners. Teacher Nakajima said in the book that you can decide for yourself and bend them.
Step five
First, add a spoonful of egg white to the egg yolk paste. Don't worry about defoaming. Then add the egg yolk paste to the egg white and stir. Finally, add the cooked Laiyang pear pulp and stir well. Ps: Stir quickly! Stir quickly! Stir quickly! Anti-defoaming! Anti-defoaming! Anti-defoaming!
Step 6
Put it into the mold and spread cake paste around it, which will help Qifeng climb the mountain.
Step 7
Bake in the oven 175 degrees for 35 minutes.
Step 8
After coming out of the oven, it falls from a height (about 40cm), and then immediately falls on the bottle. After cooling, it can be demoulded, and a Richemont cake is ready.