Cooking Steps

1. 

   Step1:Take photos with the whole famil

2. 

   Step2:Separate the egg white and yolk. Add 10g sugar to the yolk. Stir well

3. 

   Step3:Add corn oil in several times. Mix well each time. Add the next time

4. 

   Step4:Add yogurt in several times. Stir well each time. Add the next tim

5. 

   Step5:Sift in low powde

6. 

   Step6:Use a scraper to stir evenly. It's smooth. Don't circle it. It's easy to defoaming. Turn it up from the bottom. The egg yolk paste is good

7. 

   Step7:Add a few drops of lemon juice to the protein. It's easier to beat. White vinegar can be used without lemon juice

8. 

   Step8:Beat the mistress of the rough fish with egg whisk. Add the first sugar. Beat to the foam. Add second times. Then beat to a slightly thicker, then wet foaming state. Pull the big hook and add third times sugar. Finally, fight to 9

9. 

   Step9:Add a third of the egg white to the yolk paste. Mix well. Do not circl

10. 

    Step10:Pour all the yolk batter into the egg white. Mix evenly. Do not draw circles for all the batters. It is easy to defoamer. Pour the last cake batter into a paper cup. 9 points full. You can use a flower mounting bag or a scraper directly

11. 

    Step11:Put it in the preheated oven of 130 degrees. Middle layer. Heat up and down for 20 minutes. Then adjust 160 degrees and bake for 30 minutes

12. 

    Step12:It started slowly. It didn't crack at all

13. 

    Step13:Now let's beat the whipped cream. It needs to be refrigerated for more than 12 hours before whipping. Only when the temperature is low enough, the whipped cream will not melt quickly. Pour 15g sugar powder into the light cream (10g sugar for every 100g of light cream). I put the basin in the refrigerator for a while and dry it. Sit in the ice water basin with the ice bag and beat it. This is easier to succeed. Pour the sugar and the light cream into the basin and start to beat. The liquid becomes thick and the volume gradually increases. Pour in the rum. The lines become clearer and clearer. When there are clear and stiff lines, put forward the eggbeater He will pull out the upright sharp corners and send them away. (please use immediately after sending

14. 

    Step14:Mounting ba

15. 

    Step15:It can be mounted into the shape I like. I still use the 8-tooth chrysanthemum mouth. I really like it. The extruded shape is very beautiful

16. 

    Step16:It's great with blueberries. It's beautiful

17. 

    Step17:The texture is fluffy. The taste is good

18. 

    Step18:Good to se