Cooking Steps

1. 

   Step1:Pour corn oil and milk into an egg beating basin. Stir well with egg pump. Fully emulsify.

2. 

   Step2:Sift in the flour with low gluten. Mix well with the egg.

3. 

   Step3:Separate the egg white and yolk. Put the egg white into the freezer for freezing. Add the yolk into the batter. Mix with the egg pump evenly

4. 

   Step4:Then we'll beat the egg cream with ACA North American electric egg beater to the stage of fish eye bubble at high speed. Add one third of the fine sugar.

5. 

   Step5:Continue to whisk the protein at high speed until the bubbles are fine. Add a third of sugar.

6. 

   Step6:Finally, when the protein has obvious lines, add the remaining sugar. It is in the state of big hook, i.e. wet foamin

7. 

   Step7:Add a third of the egg cream to the yolk paste. Mix well with the egg cream.

8. 

   Step8:Add the mixed yolk paste into the remaining protein cream. Mix well with the egg cream. Then use the scraper to continue mixing.

9. 

   Step9:Pour the cake paste into the square plate of ACA North America electric appliance. Use a scraper to scrape the cake paste evenly.

10. 

    Step10:Put in the preheated oven. 180 ° middle layer for 18 minutes.

11. 

    Step11:After baking, take out the hot air and shake it. Then take out the cake. Tear off the oil paper on all sides and cool it. After cooling, press out the impression with the moul

12. 

    Step12:Cut it down with scissors. Or directly press it down with mousse mol

13. 

    Step13:Put the pieces of cake in a paper cup.

14. 

    Step14:Whipped cream is added to the sugar. Put a ball of whipped whipped cream on the cake slice. Put on the fruit you like

15. 

    Step15:Finished product drawin