Cooking Steps

1. 

   Step1:Stir the milk and salad oil until it is emulsified. Add 15g of sugar. Stir until it is melte

2. 

   Step2:Sift in the low gluten flour and corn starch. Stir until there is no dry powder. Divide the egg yolk. Add the yolk into the batter and mix well. Set aside. Preheat the oven 155 degrees.

3. 

   Step3:The protein plate must be clean, free of water and oil. Add a little lemon juice to the egg white and beat until the fish's eyes are big. Pour in a little sugar. Continue beating. Add in the remaining sugar. Beat until hard foaming. This is OK.

4. 

   Step4:Add a little protein cream to the batter and mix wel

5. 

   Step5:Pour into the 6-inch mold. Shake the surface gently. Put into the preheated oven. Heat up and down 155 degrees. About 33 minutes. If the time is enough, you can also insert the toothpick into the cake body. See if it is sticky. It doesn't mean it's cooked.

6. 

   Step6:Shake it on the table after it's out of the oven. Buckle it on the net rack immediately. Cool it and then demould it. Divide it into three layers. Spread the cream cake.

7. 

   Step7:Slice mango. Cream 80% cak

8. 

   Step8:As show

9. 

   Step9:As show

10. 

    Step10:As show

11. 

    Step11:It's ready for decoration after plasterin