Cooking Steps

1. 

   Step1:1. Divide the egg into yolk and light white, and put them into two containers respectivel

2. 

   Step2:2. Put 10g of fine sugar into the yolk liquid and stir evenl

3. 

   Step3:3. Put the mixed yolk liquid into milk, salad oil and low powder (the low powder can only be put in after sieving) and mix them together. The mixing method is to mix up and down. Don't stir in circles (forget to take the picture of even mixing

4. 

   Step4:4. Use the electric beater to beat the egg white. Add 30g of fine sugar into the egg white in three times and beat together. When the egg white becomes upright, it will rise to the top (the container for storing the egg white shall be sure that there is no water or oil, otherwise it will not be able to beat up

5. 

   Step5:5. First, take one third of the egg white cream and pour it into the yolk liquid and mix it up and down. After thoroughly mixing, pour them all into the beaten egg white cream and mix them evenly (the beaten egg white is called the egg white cream)

6. 

   Step6:6. Pour all the stirred products into the mold. Shake it a few times. Shake the bubbles out. Then put them into the preheated oven. Bake at 120 ℃ for 40 minutes. Bake at 140 ℃ for 5-10 minutes (see the color change at the top. It's OK. That's good)

7. 

   Step7:7. If it's light cream, add some sugar when you're sending it. Just beat it until there's a line. How much sugar do you want? For personal taste. I added 30g of sugar mysel

8. 

   Step8:8. Divide the baked cake into two parts. Put the desired fruit in the middle. Just squeeze the cream according to the pattern.

9. 

   Step9:9. I put yellow peach, red bean and cream in the middl