Jaconde Bread

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Working Method

Complexity level:

Black pattern	Using paddle attachment, mix butter and icing sugar until soft. Add in remaining ingredients and mix well.
White sponge base	Mix well egg yolk, egg, sugar, ground almond and icing sugar. Make soft peak meringue with egg white and sugar. Mix corn flour and cake flour together. Fold in the meringue and flour alternately into the egg yolk mixture. Lastly, add in melted butter and fold evenly.

Black pattern	Spread on stencil and freeze it.
White sponge base	Spread evenly on top of black pattern.

Oven temperature	Top 200°C, bottom 160°C
Baking time	±13 mins