Cooking Steps

1. 

   Step1:Stir with water and salad oil until emulsified.

2. 

   Step2:Sift in the low gluten flour and corn starch and mix them evenly.

3. 

   Step3:Add egg yolk and stir evenly.

4. 

   Step4:Add sugar to the protein in three times and beat to the sharp corner.

5. 

   Step5:Take one third of the albumen paste and the yolk paste and mix well.

6. 

   Step6:Mix with the remaining two-thirds of the protein paste. Pour into the 10 inch Qifeng mold. Shake the mold a few times.

7. 

   Step7:Preheat the oven at 140 ℃ for 10 minutes, then bake for 65 minutes.

8. 

   Step8:Take out the furnace and pour the buckles to cool thoroughly and demould.

9. 

   Step9:200g light cream and 16g sugar powder are used as the sandwich first. Here are the Orioles. Beat them harder to make the sandwich.

10. 

    Step10:Cut the cake into two pieces. Put one on and spread the interlayer.

11. 

    Step11:Put the other one back.

12. 

    Step12:Whisk 400 grams of light cream and 34 grams of powdered sugar. Beat to 78 to distribute the plaster.

13. 

    Step13:Spread the noodles, melt the white chocolate in water, add the pigment, stir evenly, pour the cake around 31 degrees, and then place the fruits and decorations.