Cooking Steps

1. 

   Step1:First, put water and corn oil in a clean basin.

2. 

   Step2:Mix with hand beater until emulsified.

3. 

   Step3:Sift in the low gluten flour and use the hand beater to draw the Z shape and stir evenly.

4. 

   Step4:Add the yolk and draw a Z shape and stir evenly.

5. 

   Step5:Add a few drops of white vinegar to the egg whites and beat with an electric egg beater. During the beating, add sugar in the sand three times and beat to a short sharp corner.

6. 

   Step6:Take one third of the albumen paste and add it into the egg yolk paste and mix well.

7. 

   Step7:Mix with the remaining two-thirds of the protein paste and mix well.

8. 

   Step8:Put the paper cup into the muffin mould at 9:00 am. Put the cake paste into the flower mounting bag and squeeze it into the paper cup for 8 minutes.

9. 

   Step9:Shake the mold a few times to shake the bubbles out.

10. 

    Step10:Preheat the oven at 150 ℃ for 10 minutes. Bake for 25 minutes.

11. 

    Step11:Take the cake out of the mould and let it cool.

12. 

    Step12:Whipped cream with sugar and strawberry powder.

13. 

    Step13:Put the cream in the flower mounting bag (choose the medium-sized 6-tooth flower mounting mouth). Squeeze the cream on the paper cup that has been put in the cold. Then sprinkle the crispy fruit and wheat for decoration.

14. 

    Step14:Finished product drawin

15. 

    Step15:Finished product drawin

16. 

    Step16:Finished product drawin

17. 

    Step17:Finished product drawin