Cooking Steps

1. 

   Step1:First make the cake. Separate the yolk and protein. The protein needs to be put in a basin without water or oil. Note that even if there is a drop of yolk in the protein, it will affect the protein.

2. 

   Step2:Add 30g sugar to the yolk. Mix well. Add milk and vegetable oil. Mix well.

3. 

   Step3:Pour the sifted low gluten flour into the mixed yolk liquid. Mix well to make the yolk paste.

4. 

   Step4:The protein is added into the sugar in three times, until it is wet foaming, that is, the egg beater pulls up the protein. The protein shows a curved sharp angle state.

5. 

   Step5:Take 1 / 3 of the beaten egg white and add it to the yolk batter. Quickly mix it well.

6. 

   Step6:Then pour the mixed batter back into the remaining protein cream. Mix quickly and evenly. The batter should be thick and delicate.

7. 

   Step7:Put the batter in a paper cup. 56 points full. Otherwise, the cake will overflow.

8. 

   Step8:Preheat the oven to 350f / 180 degrees. Put the paper cup into the oven. Bake for about 15 minutes until the surface of the cake is golden.

9. 

   Step9:Take out the baked cake and cool it.

10. 

    Step10:When the cake is cold, prepare the casda filling - beat the yolk slightly with an electric beater until white. Sift in low gluten flour and cornstarch. Mix well with a hand beater.

11. 

    Step11:Heat the milk and sugar until it boils. Slowly add 1 / 3 of the milk to the yolk paste in small amounts and many times. Mix quickly at each pour. After mixing, pour the milk and egg yolk back into the remaining milk. Then drop 23 drops of vanilla essence. Mix well.

12. 

    Step12:Heat the mixture of milk and egg yolk in 11 over low heat. Stir and heat until the liquid boils and thickens. Then leave the fire. Cool immediately with ice water. Stir while cooling until it is smooth and free of particles. Then refrigerate it in the refrigerator until it is cold.

13. 

    Step13:Whisk the whipped cream to 7 and distribute. Mix with the mayonnaise paste cooled in the previous step. Stir well to make the custard paste.

14. 

    Step14:Put the mixed casda sauce into the flower mounting belt. Use a small round flower mounting mouth.

15. 

    Step15:Insert the flower mounting mouth into the cooled cake. Squeeze in the casda sauce until the surface of the cake is slightly bulging. Pull out the flower mounting mouth. Finally, sprinkle some sugar powder on the surface of the cake for decoration. P.S . the cake is refrigerated in the fridge. When eating, it's iced with casda sauc