Cooking Steps

1. 

   Step1:Put 10g of sugar, 30g of milk and 30g of corn oil together and mix well. Emulsify and turn a little white.

2. 

   Step2:Sift in 50g low gluten flour and mix evenl

3. 

   Step3:Pour in 3 yolks. Stir well. This is the time I usually open the oven to prehea

4. 

   Step4:Take an oil-free and water-free basin and add three egg whites. Drop a few drops of lemon juice. Start to beat. Pour in 30g of fine sugar three times. I usually score 78 points.

5. 

   Step5:Add one third of the protein to the yolk. Stir well. Then pour the batter into the egg white. Mix well. Pour in the mold. Shake out the bubbles.

6. 

   Step6:Put it in the oven at 150 ℃ for 60 minutes. (my home uses Jiuyang 32L oven) the surface is a little cracked but not heavy. It's not easy to rot after an hour or two.

7. 

   Step7:I made all the cake embryos the day before. Put them in the refrigerator for decoration - slice the strawberries into a circle of cake decoration leftovers and cut the sandwich. I also use the yellow peach for the sandwich.

8. 

   Step8:Whipping cream. I usually buy ordinary Nestle. I always refrigerate it in the refrigerator. I pour as much as I need. I always have (I can't waste the rest to make a puff sandwich anyway). I'm 100g of whipped cream and 7g of sugar.

9. 

   Step9:First, play at a low speed. When it becomes sticky, change to a high speed. When it reaches seven points, it's almost ready to be plastered. Frame it to 89. Embellishment to see what you like about my family.

10. 

    Step10:This is my note. It was summed up after several times. It's a 6-inch measurement.