Cooking Steps

1. 

   Step1:Separate the albumen and yolk. Put them in two clean and anhydrous pots. Pour 35g of sugar into the egg white. Beat until it is dry and foamy. Lift the beater to pull out the small vertical angl

2. 

   Step2:Pour 10g of sugar into the yolk. Stir evenly by han

3. 

   Step3:Pour milk into the yolk. Beat well until well combined. Pour in corn oil. Beat well

4. 

   Step4:Sift in the yolk batter and mix the sifted low gluten powder and cocoa powder. Mix the batter evenly with the scraping spoon cutting method

5. 

   Step5:Take 1 / 3 of the protein and mix it into the yolk paste. Cut and mix it evenl

6. 

   Step6:Then pour in all the protein. Cut and mix wel

7. 

   Step7:Pour the batter into the round mould with a movable bottom. Shake it gently to make a big bubble

8. 

   Step8:Put in the preheated oven. 170 degrees. Middle and lower layers. Bake for 40 minute

9. 

   Step9:Take out the back buckle immediately after baking. Demould after cooling completel

10. 

    Step10:The cake embryo is divided into three equal piece

11. 

    Step11:Sift the cream into the sugar powder, then beat it with the egg beater, and put it into the flower mounting bag

12. 

    Step12:Spread a layer of cream on the first slice of cake. Then spread a layer of strawberry slice

13. 

    Step13:In the same way, fold all three pieces of cake. Put a layer of cream on the top. Then squeeze a circle of patterns around it

14. 

    Step14:Decorate with strawberries and frosted biscuits

15. 

    Step15:Finished product drawing