Cooking Steps

1. 

   Step1:Beat whipped cream at medium speed to coarse bubbles at low temperature. Add 25g sugar powder to make it more viscous at high speed. Add 25g sugar powder to make it more viscous at low speed until there is a sharp corner on the eggbeater.

2. 

   Step2:One egg. Break it up. Add 30g sugar powder to break it up. Add sifted low gluten flour to break it up. Add butter melted in hot water. Mix it up. Sift twice. Seal it in the refrigerator for 30 minutes. Take out the egg and spread it in a pan over low heat to make a cake.

3. 

   Step3:Add in your favorite fruits. Layer of cake, layer of cream and fruit granules. Just put them in place.

4. 

   Step4:The first time. Not very successful.

5. 

   Step5:This is the third one. It's interesting.

6. 

   Step6:Pay attention to the cream should be sent in cold water at low temperature. Put the rod and basin of the eggbeater into the refrigerator and refrigerate for about 30 minutes.