Cooking Steps

1. 

   Step1:Egg yolk protein separation. Pay attention to the container without water and oil. Do not mix egg yolk in the protein.

2. 

   Step2:Add milk and oil to the egg yolk. Stir for a few times.

3. 

   Step3:Add 10g sugar and stroke i

4. 

   Step4:Sift in the low powder. Use the zigzag mixing. Pay attention not to be aggressive. Don't take too long. There is almost no powder.

5. 

   Step5:It's still fluid. Don't circle it. Don't circle it. Don't circle it. Say the important things three times.

6. 

   Step6:Squeeze a quarter of lemon juice into the egg whit

7. 

   Step7:Eggbeater makes rough bubbles in low gea

8. 

   Step8:Add 10g sugar twice. Whisk until there is a hook in the eggbeater. Just pour it into the basin and don't let it fall. Don't let it burn for too long.

9. 

   Step9:Take a little protein paste and turn it up and down into the egg yolk lake. Then turn it all back into the protein paste and turn it up and down evenly.

10. 

    Step10:Preheat the oven for 56 minutes at 200 degree

11. 

    Step11:Pour the batter into the mold. Drop it from a high place and make bubbles. Drop it several times.

12. 

    Step12:Heat the oven up and down for 150 ℃ for half an hour (each oven is different. Please try to adjust it individually. As long as the bottom fire is slow, it's good

13. 

    Step13:When baking the cake, you can use another oil-free, water-free and clean container to beat the cream

14. 

    Step14:I use several brands. It's still Nestle's cream. I think it's better to eat and shape. Add some sugar to the cream and beat until smooth.

15. 

    Step15:Take out the baked cake and drop it a few times to cool it thoroughly and mark it with cream.

16. 

    Step16:Decorate properly. Put on fresh fruits. All kinds of fruits here are OK. It's better to mainly put the ones that are not easy to get out of the water. It's OK not to put fruits.

17. 

    Step17:Finished product drawin