Cooking Steps

1. 

   Step1:Raw materials collection. Also white sugar and corn oil or salad oil (do not use olive rape seed oil peanut oil butter

2. 

   Step2:Separate the egg yolk from the protein (the protein should be put into a basin without oil or water

3. 

   Step3:Add 20 grams of sugar to the yolk. Mix the corn oil evenl

4. 

   Step4:Add milk and stir wel

5. 

   Step5:Sift in low gluten flou

6. 

   Step6:Mix evenly. Standb

7. 

   Step7:Add a few drops of lemon to the egg white and beat it into a fish eye bubble with an electric eggbeater. Add a third of the remaining white sugar

8. 

   Step8:Beat it to this level and put in a third of suga

9. 

   Step9:To this extent, add the last third of suga

10. 

    Step10:Beat to wet foaming. That is to say, lift the eggbeater with a small curved tip. Don't overdo it

11. 

    Step11:Take 1/3 of the egg white and put it into the egg yolk paste. Mix it evenly by cutting and mixing the stir fry. Do not stir it in circles

12. 

    Step12:Mix well and pour the batter into the batte

13. 

    Step13:It's better to mix it by cutting. Don't circle it

14. 

    Step14:Pour the batter into the square plate. Shake out the big bubbles. Put them into the preheated oven. 165 ° 2530 minute

15. 

    Step15:Take it out and put it on the baking net to cool after bakin

16. 

    Step16:Spread the cream on the cake. Put in the fruit you like. Roll it into a roll (I can't do it while I'm taking this step, so I forget to take it

17. 

    Step17:Find a flower mounting mouth you like. Squeeze it into the shape you like. Decorate the fruit