Place the butter (140g) at room temperature, prepare it soft and cream the butter with a whisk And add sugar (60x2) in two If you add sugar separately, the muffin will be more soft.

Beat in the egg(3) and mix it in 5 to 6 times There are many eggs (three), so if you put them all together, they will be separated 100%.. And even if you put it in multiple times, it might separate a little bit, but.. It mixes well with the powder, so don't worry too much if it's separated.

Sift the almond powder and soft flour. Sift the almond powder on a thin sieve and the soft flour in a thin sieve.

Sift the flour (125g), almond powder (40g), and baking powder (3g) and add rum (1ts), stand the spatula and mix it with a ruler If you hit too much soft flour, gluten will form and become a more chewy muffin than a soft muffin!

This is what it looks like. (Actually, before sliced almonds...)...Mix it like this, add almonds, and mix it once.

You can't put parchment paper on a frame like this. It is convenient to apply butter carefully so that it can be separated from the mold later, and bread crumbs do not stick when cleaning after use. Thoroughly buttered through small gaps.

I'm going to use a piping bag again. It's convenient to use a piping bag for a mold like this.

Place the dough in a piping bag I used a star piping bag and there was only one If you use a small piping bag, the dough may overflow, so it's one way to put it in twice. And.. There are sliced almonds in it, so please make enough holes to prevent the almonds from getting caught.

Put 80% into the mold I thought I should have put it a little smaller than this It's rising up... Put the dough in and hit the floor to clean up the dough Place it like this and bake it in a preheated 180 degrees oven for about 30 minutes.

If you use a rose frame for convection, I think it would be good to set the temperature to 185 degrees The dough is cooked if you poke it with a toothpick or chopstick and nothing comes out.

It looks like it's all cooked.