Cooking Steps

1. 

   Step1:Prepare main ingredients as require

2. 

   Step2:Milk and oil to emulsif

3. 

   Step3:Emulsified milk and corn oi

4. 

   Step4:The egg white and yolk are separated. The yolk is added into the emulsified milk oil and stirred evenly

5. 

   Step5:Sift in the mixture of low gluten flour and corn starch. Mix with z-strokes. Avoid gluten

6. 

   Step6:Put the egg white in a beating bowl without water or oil. Add a few drops of lemon juice. Stir it at high speed until the big fish eye blisters appear. Add a third of sugar

7. 

   Step7:A third of the sugar is added to the eye bleb of small fis

8. 

   Step8:Beat until delicate. Add the remaining third of sugar. Beat at a low spee

9. 

   Step9:Finally, hit and lift the egg beater. The egg whites are in the state of upright and sharp corners

10. 

    Step10:Add one third of the egg white paste into the egg yolk paste. Stir fry and try to mix to avoid defoamin

11. 

    Step11:Mix the batter into the remaining protein in the same way

12. 

    Step12:Pour in the 6-inch movable bottom formwork. Put it down at a height of 20cm and shake twic

13. 

    Step13:Bake at 130 ℃ for 50 minutes, then take it out and shake it twice. Immediately buckle it backward to avoid retraction

14. 

    Step14:Cake in the ai

15. 

    Step15:Cut into three parts on averag

16. 

    Step16:Whipped cream with sugar. Beat until 80% fa

17. 

    Step17:Cut yellow peach into small pieces. Make cake sandwich for later us

18. 

    Step18:Take a piece of cake. Put a thin layer of cream on it. Put the cream around it into the border of the decoration bag

19. 

    Step19:Put the Yellow Peach in the spare place. Put some cream on it and then cover it with cake slices. And so on. After all three pieces of cake are covered, the cream is thinly ground

20. 

    Step20:Finished cake decorated with orange mint and flower

21. 

    Step21:Finished product detail