Cooking Steps

1. 

   Step1:Preheat the oven at 170 degrees first. Divide the eggs. Pour the protein into a basin without water or oi

2. 

   Step2:Add corn oil and milk into the egg yolk and mix wel

3. 

   Step3:Sift in low gluten flour and mix evenl

4. 

   Step4:It's about the consistency. It drips when lifting the eggbeater, but there is texture in the drips.

5. 

   Step5:Add sugar three times. Beat until the big bubble and add the first suga

6. 

   Step6:Beat up the bubbles and add the second suga

7. 

   Step7:Beat until smooth and add the last sugar. Add 5g starch at the same time. The protein cream is more stable.

8. 

   Step8:First scoop 1 / 3 of the egg white cream into the yolk paste and stir evenly (remember to stir it. Do not circle. The egg white cream will defoamer. The last cake is not high). Then pour all the egg white cream into the yolk paste and stir evenl

9. 

   Step9:Pour in the mold and drop it twice to shake out big bubble

10. 

    Step10:Bake for 20 minutes at 165 ° C with tin foil. Remove the tin foil and bake for 25 minutes at 155 ° C. drop the mould gently out of the oven and turn it upside down to air until it is completely cool and thoroughly demoulded. This step is finished by Qifeng cake. Those who don't want to make cream cake can eat it directly. Look down if you're making a cream cake.

11. 

    Step11:Divide the cake into three pieces with a special cake cutter and divide

12. 

    Step12:I forgot to take a picture in this step. I used the picture of the chocolate cream cake I made before. Next to it, I used a round flower mounting mouth to squeeze small balls. Inside, I filled the cream in a circle, put on the strawberry granules and then squeezed the cream. Put on the second piece of cake and repeat this step.

13. 

    Step13:Put on the strawberry and blueberry. Sprinkle on the frosting to double the face value. Refrigerate for 23 hours.

14. 

    Step14:Half a stutter. Isn't the section beautiful.

15. 

    Step15:Does it arouse your taste buds?