Cooking Steps

1. 

   Step1:This is my egg yolk paste. Soak it in corn oil and milk in advance. Do it after beating the egg white. Then sift in the low powder. The failed egg yolk paste will get cramped. Be careful not to overdo it. It's better to use a hand beate

2. 

   Step2:Protein cream. Add sugar in three times. Add corn starch in the last step. Whisk it to a sharp corner. Then wipe with your fingers to see if the tissue inside is fine. Add egg yolk paste in three times. Remember that it's a turning technique. Otherwise, it will defoaming. This will fail

3. 

   Step3:Put the paste in the 8-inch mold. Shake twice. If there is any bubble on the paste surface, you can use a toothpick to poke the bubble. Preheat the oven for 5 minutes. Then heat it up and down for 160 ℃ for 40 minutes. It depends on the oven. Middle and lower layers. High temperature or too full. It's easy to crack the cake, but I think the cracked cake is delicious. It's fragrant. The second half of the time can be tested with a toothpick. If the toothpick does not stick to the cake paste, it indicates that it has been baked.

4. 

   Step4:The cake that comes out of the oven can be buckled for 2 hours and cooled completely. Before demoulding, you can press the cake. It is easy to take off. Then slice it. Spread cream in the middle and add all kinds of sandwiches. Continue plasterin

5. 

   Step5:I'm not good at plastering. It needs to be strengthened. Because the weather is hot. The room temperature is high. It's easy to change. It's better to mount in the environment with low room temperature. Send the refrigerator to fix immediately after bitin

6. 

   Step6:My finished product. The materials are used up. You can use the picture above.